Print

Best Brown Butter Pumpkin Bars with Cream Cheese Frosting

brown butter pumpkin bars - featured image
Print Recipe

These brown butter pumpkin bars are the ultimate fall dessert—simple enough for a Tuesday night but impressive enough for a Thanksgiving table. The nutty brown butter and tangy cream cheese frosting create an irresistible flavor combination that will have everyone asking for the recipe.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter
  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 can (15 oz or 425g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 3 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (½ stick, 57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter foams, then subsides and brown specks form at the bottom (about 5-7 minutes). When it smells nutty and looks amber, remove from heat immediately. Pour into a large mixing bowl to stop cooking. Let cool for 10 minutes.
  3. Mix wet ingredients: To the bowl with browned butter, add granulated sugar and brown sugar. Whisk until combined (like wet sand). Add pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk until smooth and glossy.
  4. Combine dry ingredients: In a separate large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until no clumps remain.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Bake: Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then lift out using parchment overhang and cool completely.
  7. Make frosting: In a medium bowl, beat softened cream cheese and butter until smooth and creamy (about 2 minutes). Add sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low until combined, then medium for 2 minutes until light and fluffy. Refrigerate 15 minutes if too soft.
  8. Frost and slice: Once bars are completely cool, spread frosting evenly over top. Refrigerate frosted bars for at least 30 minutes before cutting. Use a sharp knife, wiping clean between cuts. Cut into 24 bars.

Notes

Don’t walk away from the butter while browning—it can burn quickly. Room temperature ingredients emulsify better. Do not overmix the batter. Cool bars completely before frosting. For clean slices, refrigerate frosted bars for at least 30 minutes before cutting.

Nutrition

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

Find it online: https://lindabake.com/best-brown-butter-pumpkin-bars-with-cream-cheese-frosting/