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- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup dairy sour cream
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup chopped walnuts or pecans
- Chopped walnuts or pecans (optional)
1. Grease a 15x10x1-inch baking pan; set aside.
2. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.
3. Spread mixture evenly into prepared baking pan. Bake in a 350 degrees F oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack.
4. Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars. Makes 48 bars.
- 1/2 cup butter
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
1. In a small saucepan, heat butter over medium-low heat until melted. Continue heating until the butter turns a light brown. Remove from heat and transfer butter to a medium mixing bowl. Add powdered sugar, milk and vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup.
- Servings Per Recipe 48,
- cal. (kcal) 130,
- Fat, total (g) 6,
- chol. (mg) 20,
- sat. fat (g) 3,
- carb. (g) 18,
- fiber (g) 1,
- pro. (g) 1,
- vit. A (IU) 923,
- sodium (mg) 63,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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