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Easy Pumpkin Bars with Brown Butter Frosting

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These easy pumpkin bars with brown butter frosting are the kind of recipe that becomes a tradition. They’re simple enough for a Tuesday baking session but special enough for Thanksgiving, with tender spiced pumpkin cake and nutty caramelized frosting.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ cups granulated sugar
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 2–3 tablespoons milk (whole milk preferred, for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your 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 grease the parchment with cooking spray or butter.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay).
  5. Pour the batter into the prepared pan and spread evenly. Bake at 350°F for 22-26 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the bars cool completely in the pan on a wire rack (about 45 minutes to 1 hour).
  6. While the bars cool, make the brown butter frosting. Cut the butter into pieces and place in a small saucepan over medium heat. Melt the butter, then continue cooking, swirling occasionally, until it turns a golden-amber color and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking.
  7. Let the brown butter cool for about 10 minutes (warm but not hot). Add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat with a hand mixer on low speed until combined, then add 2 tablespoons of milk and beat on medium-high until smooth and creamy. Add more milk if needed for desired consistency.
  8. Spread the frosting over the completely cooled bars. Let the frosting set for about 15 minutes, then lift the bars out using the parchment overhang. Slice into squares (12-16 bars) using a sharp knife wiped clean between cuts.

Notes

Don’t skip the parchment paper for easy removal. Watch brown butter carefully as it can go from perfect to burnt in seconds. Room temperature eggs are important for proper texture. Let bars cool completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use flax eggs and vegan butter (brown butter flavor will be milder). Bars taste even better the next day.

Nutrition

Keywords: pumpkin bars, brown butter frosting, fall dessert, easy pumpkin recipe, Thanksgiving dessert, pumpkin spice

Find it online: https://recipebelle.com/easy-pumpkin-bars-with-brown-butter-frosting/