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Easy Pumpkin Bars with Brown Butter Frosting Recipe

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These easy pumpkin bars with brown butter frosting are simple enough for a beginner baker but impressive enough for any gathering. The nutty brown butter frosting transforms basic pumpkin bars into a memorable fall dessert.

Ingredients

Scale
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup (113g, 1 stick) unsalted butter (for frosting)
  • 4 oz (113g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (only if needed to thin frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray parchment with cooking spray.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla.
  3. In a separate small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add dry ingredients to wet ingredients and fold gently with a rubber spatula until just combined (a few lumps are fine).
  4. Pour batter into prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool completely in pan on a wire rack.
  5. While bars cool, make frosting: Place butter in a small light-colored saucepan over medium heat. Stir frequently until butter melts, foams, and brown specks form (about 5-7 minutes). Immediately remove from heat and pour into a heatproof bowl, including brown bits. Let cool 10-15 minutes until slightly warm.
  6. In a medium bowl, beat softened cream cheese with an electric mixer until smooth. With mixer running, slowly pour in browned butter and beat until combined. Add powdered sugar one cup at a time, mixing on low. Add vanilla and beat until smooth and fluffy. If too thick, add milk 1 tablespoon at a time; if too thin, refrigerate 10 minutes.
  7. Once bars are completely cool, spread frosting evenly over top using an offset spatula. Refrigerate 20-30 minutes to set frosting. Use parchment overhang to lift slab out of pan. Slice into 24 bars (6 rows by 4 rows).

Notes

Don’t rush the browning of butter; stay at the stove and watch for amber color and nutty smell. Room temperature ingredients matter for best texture. Cool bars completely before frosting to avoid melting. For clean slices, chill frosted bars 30 minutes and use a sharp knife wiped clean between cuts. Bars can be stored in refrigerator up to 5 days or frozen up to 3 months (unfrosted).

Nutrition

Keywords: pumpkin bars, brown butter frosting, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese frosting

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