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Best Easy Brown Butter Pumpkin Bars with Cream Cheese Frosting

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These quick brown butter pumpkin bars are soft, spiced, and topped with a creamy cream cheese frosting. The browned butter adds a nutty depth that makes them irresistible, and they come together in about 45 minutes.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, plus extra for greasing
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 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
  • ½ teaspoon ground cinnamon
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk

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 ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir frequently until the butter melts, foams, and turns golden with amber specks and a nutty aroma (about 5-7 minutes). Remove from heat and pour into a large mixing bowl to stop cooking. Let cool for 5 minutes.
  3. Mix wet ingredients: To the browned butter, add granulated sugar and brown sugar. Whisk until combined. Add pumpkin puree, eggs, and vanilla extract. Whisk until smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Mix wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  6. Bake: Pour batter into prepared pan and spread evenly. Bake for 20-25 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 handles and cool completely on the rack.
  7. Make frosting: In a medium bowl, beat cream cheese and butter with an electric hand mixer until smooth. Add vanilla extract and beat. Gradually add powdered sugar, beating on low until incorporated. Add 1 tablespoon milk and beat on medium-high until fluffy. Add more milk if needed for desired consistency.
  8. Frost and serve: Once bars are completely cool, spread frosting evenly over the top. For clean cuts, chill in the fridge for 20-30 minutes before slicing.

Notes

Brown the butter carefully—it goes from browned to burnt quickly. Use a light-colored pan to see the color change. Ensure eggs are room temperature to avoid seizing the browned butter. Let bars cool completely before frosting to prevent melting. For clean cuts, chill frosted bars for 20-30 minutes.

Nutrition

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

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