Sour Cream Pumpkin Bars | Allen's Blog | The Foodcreate Food Blog!

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Sep

2011

Fall is here! The record heat in Georgia has finally broken and my thoughts are rushing headlong into fall and all the great recipes you can create and prepare. Colored leaves, Halloween, apple cider, chilly nights and a lovely sour cream pumpkin bar recipe. This pumpkin bar recipe is outstandingly simple and inexpensive. Get the family ready for a wonderful time of year by making a batch right out of the blue. I share my favorite time of the year with you and yours. Enjoy with a cup of tea or latte!

1/2 cup butter, softened

1-1/3 cups sugar

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 cup canned pumpkin

1/2 cup dairy sour cream

1/4 cup milk

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 cup chopped pecans or walnuts

Browned Butter Frosting (recipe follows)

Chopped pecans or walnuts (optional)

1. Grease a 15x10x1-inch baking pan; set aside.

2. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds.

3. Beat in sugar, baking powder, baking soda and salt until combined.

4. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.

5. Spread mixture evenly into prepared baking pan. Bake in a 350*F oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack.

6. Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars.

Makes 48 bars.

Browned Butter Frosting:

1. In a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown.

2. Remove from heat and transfer butter to a medium mixing bowl.

3. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla.

4. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately.

Makes about 1 cup.

Recipe and photo courtesy of Midwest Living Magazine.

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