Description

These Brown Butter Pumpkin Bars with Brown Sugar-Cream Cheese Frosting offer a perfect balance of warm spices and rich, nutty brown butter flavor. The moist pumpkin-infused cake is topped with a luscious, creamy frosting that blends brown butter, cream cheese, and brown sugar for a decadent finish. Ideal for fall gatherings or as a cozy treat any time of year.

Ingredients

Scale

For Bars

1/2 cup salted butter (4 ounces or 1 stick) (if using unsalted butter, increase kosher salt to 3/4 teaspoon)
1/2 cup vegetable oil
1 1/2 cups (300 grams) light brown sugar, packed
1 15-ounce can (425 grams) pumpkin puree
2 teaspoons pure vanilla extract
4 large eggs
2 cups (240 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

For Frosting

1/2 cup salted butter (4 ounces or 1 stick)
6 ounces (168 grams) cream cheese, at room temperature
1/4 cup (50 grams) light brown sugar, packed (make sure it’s fresh and soft, not hard and lumpy)
1 teaspoon pure vanilla extract
2 cups (225 grams) powdered sugar

Instructions

Prepare the Oven and Pan: Place oven rack in the middle position and heat oven to 350°F. Lightly grease a 9- by 13-inch cake pan or quarter sheet pan with vegetable oil or butter to prevent sticking.
Make Brown Butter for Bars: Melt 1/2 cup butter in a saucepan over medium heat. Cook until it turns toasty-brown with a nutty aroma, about 4 to 6 minutes, stirring frequently and scraping bottom bits to avoid burning. Remove from heat and transfer the brown butter into a heat-proof bowl.
Mix Wet Ingredients for Bars: In a large bowl, whisk together the cooled brown butter, vegetable oil, light brown sugar, pumpkin puree, and vanilla extract until smooth. Add eggs one at a time, whisking to combine after each addition.
Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ground ginger, nutmeg, and cloves until evenly mixed.
Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined and no flour streaks remain. Do not overmix.
Bake the Bars: Pour the batter evenly into the prepared pan. Bake in preheated oven for 20 to 25 minutes, starting to check at 18 minutes. The bars are done when puffed, firm, and a tester inserted comes out clean. Cool completely in the pan before frosting.
Make Brown Butter for Frosting: Using the same method as in step 2, brown another 1/2 cup of butter. Refrigerate this brown butter for 35 minutes or until just firm before using in the frosting.
Prepare the Frosting: In a stand mixer fitted with the paddle attachment, combine the cooled brown butter, cream cheese, light brown sugar, and vanilla extract. Beat on medium speed for 2 to 3 minutes until smooth and creamy, scraping the bowl once or twice. With the mixer on low, gradually add powdered sugar and mix well. Increase speed to high and beat for an additional 15 seconds until fluffy.
Frost the Bars: Spread the frosting evenly over the cooled pumpkin bars with a knife. Cover tightly and store; bars will keep well for several days.

Notes

You can brown both portions of butter simultaneously and split them between bars and frosting to save time.
Ensure the cream cheese is at room temperature to avoid lumps in the frosting.
Start checking the bars for doneness at 18 minutes to prevent overbaking and drying out.
Use fresh, soft light brown sugar for the frosting to ensure smooth texture.
Bars keep well covered for several days, making them great for make-ahead dessert.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

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