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Easy Pumpkin Bars with Brown Butter Frosting

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These easy pumpkin bars are moist, spiced, and topped with a nutty brown butter frosting. Perfect for fall gatherings, they come together in one bowl and are always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (113g) unsalted butter
  • 2 cups (240g) powdered sugar
  • 2–3 tablespoons milk
  • 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. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, whisk together sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour dry ingredients into wet mixture. Fold with a spatula until just combined (a few streaks of flour are okay).
  5. Pour batter into prepared pan and spread evenly. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool bars in the pan on a wire rack for 10 minutes, then lift out using parchment and transfer to rack to cool completely.
  7. While bars cool, make the frosting: Place butter in a small saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden with brown specks and a nutty aroma. Remove from heat immediately and pour into a heatproof bowl. Let cool for 5-10 minutes.
  8. Add powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt to the brown butter. Beat with a hand mixer on low until combined, then on medium for 2-3 minutes until smooth and creamy. Add more milk if too thick, or more powdered sugar if too thin.
  9. Spread frosting evenly over cooled bars. Optionally, sprinkle with flaky sea salt. Let frosting set for about 15 minutes before slicing into 24 bars.

Notes

For best results, use 100% pure pumpkin puree (not pumpkin pie filling). Let bars cool completely before frosting to prevent melting. Brown butter can burn quickly—watch closely and remove from heat as soon as it turns golden and smells nutty. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate if warm. Bars can be frozen unfrosted for up to 3 months.

Nutrition

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

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