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.
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?
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.
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
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.
Source: ringfingertanline.com (defunct blog)
