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Brown Butter Pecan Pumpkin Bars: Best Easy Fall Dessert

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These brown butter pecan pumpkin bars are the perfect fall dessert—cozy, nutty, and surprisingly easy to make. With a tender, fudgy texture and a warm, toasty depth from brown butter, they’re a crowd-pleaser for potlucks, Thanksgiving, or a quiet afternoon treat.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 cup chopped pecans (toasted)
  • ½ cup chopped pecans (for topping, optional)
  • 1 tablespoon coarse sugar (turbinado or demerara, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Toast the pecans: Spread 1 cup of chopped pecans on a baking sheet in a single layer. Toast in the preheating oven for 5 to 7 minutes, shaking the pan halfway through, until fragrant and slightly darker. Set aside to cool.
  3. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly. The butter will melt, foam, then crackle. After about 4 to 5 minutes, the foam will subside and golden brown specks will form at the bottom. When the butter turns a warm amber color and smells nutty, remove from heat immediately and pour into a heatproof bowl.
  4. Combine the wet ingredients: In a large mixing bowl, whisk together the browned butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar until smooth. Add 2 room-temperature eggs, one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract and 1 cup pumpkin puree until fully incorporated.
  5. Mix the dry ingredients: In a separate medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and ½ teaspoon cinnamon.
  6. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—do not overmix. Fold in the toasted chopped pecans, reserving about ¼ cup for the top if desired.
  7. Transfer to the pan: Pour the batter into the prepared pan and spread evenly. Sprinkle reserved pecans and coarse sugar over the top, if using.
  8. Bake: Place on the middle rack and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. The edges should look set and slightly pulling away from the sides.
  9. Cool completely: Let the bars cool in the pan on a cooling rack for at least 30 minutes. Then use the parchment paper handles to lift the block out and transfer to the rack to cool completely.
  10. Slice and serve: Once completely cool, cut into 9 even squares or 12 smaller rectangles. Wipe the knife clean between cuts for neat edges.

Notes

Brown butter can burn quickly—watch it closely and remove from heat as soon as it turns amber. Room temperature eggs and pumpkin puree ensure a smooth batter. Do not overmix to keep bars tender. Let bars cool completely before slicing for clean cuts. Bars taste even better the next day as flavors meld.

Nutrition

Keywords: brown butter pecan pumpkin bars, easy fall dessert, pumpkin bars, brown butter, pecan, fall baking, pumpkin recipe

Find it online: https://evabake.com/brown-butter-pecan-pumpkin-bars-best-easy-fall-dessert/