• Pumpkin Sour Cream Bars

    by  • October 7, 2013 • Food & Recipes • 6 Comments

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    Pumpkin Sour Cream Bars

    It’s OCTOBER, you guys. Beautiful, crisp October. And you know what that means?

    Cinnamon-scented candles
    Crackling fires
    Crisp autumn air
    Pumpkin patches
    Pumpkin carving
    Pumpkin baked goods
    Pumpkin chocolate baked goods
    Other pumpkin-related things

    I can’t even handle it.

    Pumpkin Sour Cream Bars

    Many lament the dropping temperatures and fleeting daylight hours, but personally, I have an unhealthy level excitement regarding my autumn hibernation. I plan to throw myself a fabulous party, complete with bread-baking, Netflix-watching, slipper-wearing, and copious wine consumption. Keeps the body warm, right?

    Pumpkin Sour Cream Bars

    These pumpkin sour cream bars are the perfect opening to fall. You may be a little wary of the sour cream, but I’m telling you: it’s the best decision you will ever make.

    When I was growing up, my grandma made the most incredible cornbread. No one could figure out why it tasted so much better than any other cornbread in the world, but she told me her secret ingredient –  sour cream. So since the age of 6, I’ve been pretty much trained to equate sour cream baked goods with insane amounts of heavenly deliciousness. That’s why when I saw the recipe for these pumpkin sour cream bars, I knew I had to have them.

    Pumpkin Sour Cream Bars

    After eating my fair share, I took these into work. They got quite the flurry of objective reviews, including:

    “I’m not into pumpkin, but I am REALLY into these.”
    “I’m rolling three deep, but I really want a fourth.”
    “THESE ARE THE BEST PUMPKIN ANYTHINGS!”

    So if you’re asking me whether these are your next favorite things to bake in the fall… I think you already know the answer.

    These bars are your destiny. 

    HAPPY FALL!

    Pumpkin Sour Cream Bars with Cinnamon Frosting
    (recipe from here, original here)

    Ingredients
    1/2 cup butter, room temperature
    1 1/3 cups sugar
    1 1/2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    2 tsp cinnamon
    1/2 tsp nutmeg
    2 eggs
    1 cup pumpkin puree
    1/2 cup sour cream
    1/4 cup milk (I used non fat)
    1 teaspoon vanilla
    2 cups all-purpose flour
    Sour Cream Cinnamon Frosting (recipe Below)

    Directions
    Grease a 15x10x1-inch baking pan (a cookie sheet with edges); set aside.

    In a large bowl, cream the butter with an electric mixer (hand or stand) for 30 about seconds. Beat in sugar, baking powder, baking soda, cinnamon, nutmeg and salt until combined. Add eggs (one at a time), pumpkin, sour cream, milk, and vanilla; beat until combined. Add flour; beat until combined.

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

    Prepare Sour Cream Cinnamon Frosting; spread over cooled bars, refrigerate for at least an hour. Cut into bars.

    Sour Cream Cinnamon Frosting
    1/2 cup sour cream
    1/2 cup butter
    4 1/2 cups powdered sugar
    1 tsp vanilla
    1 tsp cinnamon

    Cram the butter, add the sour cream, then vanilla, and cinnamon. Add the powdered sugar 1 cup at a time. Pour onto cooled bars, refrigerate for about an hour, then cut and serve.

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    About

    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    6 Responses to Pumpkin Sour Cream Bars

    1. Shelly
      October 8, 2013 at 11:50 am

      Oh my, I have ALL the ingredients to make these tonight!!!! Can almost taste the deliciousness :)

    2. Amber H.
      October 8, 2013 at 7:16 pm

      Another thing that should never be baked without sour cream…sugar cookies!

      • Laura
        October 9, 2013 at 8:37 pm

        YUM

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    4. October 13, 2013 at 10:37 am

      they look yummy!

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