Sour Cream Pumpkin Bars

Pin It Now! How hard is it to believe that it's November?! November!!??!!

As this month is November, it means that several things are realities:

1.  Men everywhere are growing mustaches and/or beards for the ever-popular Movember for prostate cancer awareness. Fortunately, this year my husband is mustache-less. It was a little frightening to me last year, to be honest!
2.  Thanksgiving will be quickly upon those of us residing here in the United States, which means, it's time to start looking at inspiring recipes! So. Fun.
3.  It's pumpkin season, so I am still pumpkin obsessed.
4.  It is also pantyhose season, which means- to get those suckers up- consequently, I will be doing more plies as an adult than I did as a child ballerina. *Insert mental image*

Regardless of what November means to you, there is one thing that cannot be debated: pumpkin season is winding down. So that means you have to make as much pumpkin stuff as you can! Did I mention I am pumpkin obsessed?

The original recipe for this treat calls for icing, which would be perfect for an after dinner treat. However, if you omit the icing (like I did!), it serves as a perfect accompaniment to your morning coffee!

Sour Cream Pumpkin Bars
Adapted from: Better Homes and Gardens
Yields: 48 servings

Ingredients:

½ cup butter, softened
1 1/3 cups sugar
1 ½ tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup canned pumpkin
½ cup sour cream
1/4 cup lowfat vanilla yogurt
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 cup chopped walnuts or pecans


Directions:

1. Preheat your oven to 350 degrees.
2. Using butter or nonstick cooking spray, grease a 15x10x1 baking pan, or a 9x13 baking pan (note: you will add approximately 5 to 10 minutes to your baking time using a 9x13 pan).
3. Using an upright mixer or a hand mixer, beat the butter for 30 seconds. Add the sugar, baking powder, baking soda, and salt, beating until the mixture becomes fluffy, approximately 1 minute.
4. Add the eggs, pumpkin, sour cream, yogurt, and vanilla, beating until combined, approximately 1 to 2 minutes.
5. Slowly add the all-purpose and whole wheat flours, beating until combined.
6. Using a spatula, fold in the nuts.
7. Spread the mixture evenly into a greased baking pan and back for about 25 minutes (for the 15x10x1 pan), or until a toothpick comes out clean.