Friday, October 25, 2013

Sour Cream Pumpkin Bars {Foodie Friday}

I actually pulled this recipe out of a magazine years ago and have been making it every since due to its wild popularity. They aren't the most beautiful bars in the world, but trust me your mouth will thank you. 
We have talked about browned butter before, and I am telling you, nothing tastes bad when browned butter is involved. This wraps up our Pumpkin October! It went by so fast, and I still have more pumpkin recipes I want to make. If you are looking for more pumpkin recipes (and I know you are) check out the recipe index tab above and see the pumpkin category. Happy Baking!

Two Years Ago: Baked Potato Soup

Sour Cream Pumpkin Bars

  • 1/2cup butter, softened
  • 1 1/3cups sugar
  • 1 1/2teaspoons baking powder
  • 1/4teaspoon baking soda
  • 1/4teaspoon salt
  • 2eggs
  • 1cup canned pumpkin
  • 1/2cup dairy sour cream
  • 1/4cup milk
  • 1teaspoon vanilla
  • 1 1/2cups all-purpose flour
  • 1/2cup whole wheat flour
  • 1cup chopped walnuts or pecans
  • Chopped walnuts or pecans (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. Beat in sugar, baking powder, baking soda and salt until combined. 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.

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

4.Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars. Makes 48 bars.

Browned Butter Frosting

  • 1/2cup butter
  • 3cups powdered sugar
  • 2tablespoons milk
  • 1teaspoon vanilla
1.In a small saucepan, heat butter over medium-low heat until melted. Continue heating until the butter turns a light brown. Remove from heat and transfer butter to a medium mixing bowl. Add powdered sugar, milk and vanilla. 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.

Source: BHG


  1. Looks and sounds great! Anything with sour cream AND pumpkin has to be luscious. Visiting from The Weekend re-Treat!

  2. Don't these look delicious! Very tempting indeed…..I have a few minutes and a sweet tooth! Just popping over from the Strut your stuff Saturday link party. I’ve pinned, liked, twittered and G+-ed your post. I’d love it if you dropped by for a visit at . I look forward to seeing you over there! Deb @ Kneaded Creations.

  3. This has to be a fabulous dessert! Thanks for linking up with What's Cookin' Wednesday!