Pumpkin Bars with Cinnamon-Sour Cream Frosting

You’re probably skeptical of the fact that the words “sour cream” are associated with a dessert.

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I promise you, once you try one of these bars, your skepticism will quickly subside because you will be overwhelmed with delicious, sweet, irresistible, flavor.

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Yes, yes, yes, I am still in full fledged pumpkin mode (I may or may not have bought 10 cans the last time I went to the grocery store). 😛

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If I had it my way, I would cook with pumpkin all year.

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Now that I mention that, there is no reason why I shouldn’t. I think maybe I will. Unless I pumpkin-out myself this season (which is probably impossible).

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These bars are not dense, but rather have the texture of a really soft, airy, sponge cake. The flavor is very sweet, but not too sweet. The sour cream frosting perfectly balances the sweetness of the bars.

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This was one of my first times making dessert bars in a cookie sheet pan, but it will certainly not be the last. It was so much easier than having to roll out cookie by cookie to bake!

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Pumpkin Bars with Cinnamon-Sour Cream Frosting

Ingredients:

For bars:

1/2 cup (1 stick) unsalted butter, room temperature

1 1/3 cups white sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp kosher salt

2 tsp cinnamon

1/2 tsp nutmeg

2 eggs

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup reduced fat sour cream

1/4 cup skim milk

1 tsp vanilla extract

2 cups all purpose flour

For frosting:

1/2 cup reduced fat sour cream

1/2 cup (1 stick) unsalted butter, room temperature

4 1/2 cups powdered sugar (not sifted)

1 tsp vanilla extract

1 tsp cinnamon

Grease a cookie sheet with edges (jelly roll pan) with unsalted butter. Preheat oven to 350.

Using an electric mixer in a large bowl, mix the butter to cream for about 30 seconds. Sift sugar, baking powder, baking soda, cinnamon, nutmeg, and salt into medium bowl. Add to butter and mix until combined. Add eggs, pumpkin puree, sour cream, milk, and vanilla. Beat until combined. Sift flour in medium bowl. Slowly add to mixer and beat until combined. Spread mixture evenly into cookie sheet using rubber spatula. Bake until knife inserted in center comes out clean, about 20 minutes. Cool on wire rack in cookie sheet

Make frosting while bars are baking: Using electric mixer, mix the butter to cream for about 30 seconds. Add the sour cream, vanilla, and cinnamon. Mix to combine. Slowly add the powdered sugar (1 cup at a time) and mix to combine on low speed. Once bars are fully cooled, spread frosting on top using rubber spatula. Put in refrigerator for an hour, then remove and cut bars to serve.

Store in refrigerator but bars taste best at room temp so allow bars to warm to room temp before eating.

Adapted from ring finger tan line

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