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The Best Pumpkin Bars with Brown Butter Frosting

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These pumpkin bars are a one-bowl wonder with a nutty brown butter frosting. They’re perfectly spiced, incredibly moist, and come together with simple pantry ingredients for an easy fall dessert that’s always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1 cup packed (200g) light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 can (15 oz) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (113g) unsalted butter (for frosting)
  • 2 cups (240g) powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons milk (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper, leaving a two-inch overhang on the long sides. Lightly grease the parchment with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth and glossy.
  3. Add the eggs one at a time, whisking well after each addition. Then add the vanilla extract and whisk until smooth.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan on a wire rack.
  8. While the bars cool, make the brown butter frosting. Place the butter in a small saucepan over medium heat. Stir frequently until it melts, foams, and turns golden brown with a nutty aroma. Remove from heat immediately.
  9. Pour the brown butter into a heatproof bowl and let it cool for 5 minutes.
  10. Add the sifted powdered sugar, vanilla extract, and a pinch of salt to the warm brown butter. Beat with a hand mixer on low speed until combined, then increase to medium speed. Add milk one tablespoon at a time until the frosting is smooth and spreadable.
  11. Spread the frosting evenly over the cooled bars. Let the frosting set for about 15 minutes before slicing.
  12. Use the parchment overhang to lift the bars out of the pan. Cut into squares with a sharp knife, wiping the knife clean between cuts.

Notes

Don’t overmix the batter to keep bars tender. Watch brown butter closely to avoid burning. Let bars cool completely before frosting. For clean cuts, wipe knife between slices. Bars taste even better the next day.

Nutrition

Keywords: pumpkin bars, brown butter frosting, fall dessert, easy pumpkin recipe, one bowl pumpkin bars

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