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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Bars: Sour Cream: Jelly Roll Size Recipe

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This recipe for Pumpkin Bars: Sour Cream: Jelly Roll Size is from Cooking With Barb, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter, softened
1 1/3 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. pureed pumpkin
1/2 c. sour cream
1/4 c. milk
1 tsp. vanilla
1 1/2 c. flour
1/2 c. whole wheat flour
1 c. chopped walnuts or pecans

Browned Butter Frosting:
1/2 c. butter
3 c. powdered sugar
2 T. milk
1 tsp. vanilla
Directions:
Directions:
Grease jelly roll pan. Preheat oven to 350. In large bowl, beat butter with electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt. Add eggs, pumpkin, sour cream, milk, and vanilla. Beat. Add flours. Beat until combined. Stir in 1 c. nuts. Spread mixture into baking pan. Bake 25 minutes. Cool.

Frosting:
In saucepan, heat butter until melted and turns light brown. Remove from heat. Transfer butter to mixing bowl. Add powdered sugar, milk and vanilla. Beat with mixer. Add milk, 1 tsp. at a time, to make a spreadable frosting.

 

 

 

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