Twisted Sour Cream Pumpkin Bars

43211 4 Spoon based on 1 review



  • 1/2 cup (1 stick) butter
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 1/2 cup KEMPS sour cream
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup semi-sweet, mini chocolate chip
  • 1/2 cup fresh or frozen & thawed cranberries


  • 1 package [8 oz] of cream cheese, room temperature
  • 1 tablespoon KEMPS milk
  • 2 tablespoons butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla



  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.
Recipe Reviews
43211 4 Spoons

Submitted on November 11, 2011 at 12:01 pm

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