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Cozy Brown Butter Pumpkin Bars with Cream Cheese Frosting

brown butter pumpkin bars with cream cheese frosting - featured image
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These nutty, warm, perfectly spiced pumpkin bars are topped with a tangy cream cheese frosting. The brown butter adds a deep, toasty flavor that makes these bars a fall favorite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree
  • 4 oz cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Cut 1 cup of butter into pieces and place in a medium saucepan over medium heat. Stir frequently until the butter melts, foams, and the milk solids turn golden brown with a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. 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.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Slowly pour in the cooled brown butter, whisking constantly. Add pumpkin puree and whisk until smooth.
  5. Combine wet and dry: Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan on a wire rack for 20 minutes, then lift out using parchment handles and cool completely (about 1 hour).
  7. Make the frosting: In a large bowl, beat softened cream cheese and butter together with a hand mixer on medium speed until smooth (about 2 minutes). Add vanilla and salt, then gradually add powdered sugar, beating on low then medium speed until light and fluffy (2-3 minutes).
  8. Once bars are completely cool, spread frosting evenly over the top. For clean slices, refrigerate frosted bars for 30 minutes before cutting. Store leftovers in the refrigerator.

Notes

Don’t walk away from the brown butter; it can burn quickly. Room temperature ingredients ensure a smooth batter and frosting. Cool bars completely before frosting to avoid a runny mess. For clean slices, chill the frosted bars before cutting. Store in the refrigerator for up to 5 days. Freeze unfrosted bars for up to 3 months.

Nutrition

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

Find it online: https://rowanrecipes.com/cozy-brown-butter-pumpkin-bars-with-cream-cheese-frosting/