Twisted Sour Cream Pumpkin Bars






  1. Preheat oven to 350°F (175°C). Lightly butter and flour a 13x9x2-inch pan.
  2. In a large bowl, beat together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin; mix well.
  3. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well. At the end, fold in cranberries and chocolate chips.
  4. Spread batter into pan and bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan.
  5. For frosting, combine cream cheese, milk, butter and vanilla in a medium bowl and beat with an electric mixer until smooth. Slowly add in powered sugar and beat on low until fluffy. Spread over cooled bars. Then cut into 4 rows by 6 rows. Store covered in the refrigerator.

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