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Easy Brown Butter Pumpkin Bars with Cream Cheese Frosting

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These brown butter pumpkin bars with cream cheese frosting are the perfect fall dessert—cozy, comforting, and just a little bit special. The brown butter adds a nutty, caramelized depth that transforms the flavor, while the creamy, tangy frosting balances the sweetness.

Ingredients

  • Unsalted butter, ½ cup (1 stick, or 113g)
  • Pumpkin puree, 1 cup (240g)
  • Granulated sugar, ¾ cup (150g)
  • Light brown sugar, packed, ½ cup (100g)
  • Large egg, 1, room temperature
  • Vanilla extract, 1 teaspoon
  • All-purpose flour, 1 cup (120g)
  • Baking soda, ½ teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ¼ teaspoon
  • Ground cinnamon, 1 teaspoon
  • Ground ginger, ½ teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Cream cheese, 4 oz (113g), softened
  • Unsalted butter, ¼ cup (½ stick, or 57g), softened
  • Powdered sugar, 1 cup (120g), sifted
  • Vanilla extract, ½ teaspoon
  • Pinch of salt

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then cook, swirling occasionally, until the milk solids turn golden amber and the butter smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to cool for about 10 minutes.
  2. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup pumpkin puree, ¾ cup granulated sugar, and ½ cup packed light brown sugar until smooth. Add the room temperature egg and 1 teaspoon vanilla extract, whisk until well combined.
  4. Combine dry ingredients: In a separate medium bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
  5. Combine wet and dry: Add dry ingredients to wet in two additions, folding gently with a rubber spatula until just combined. Do not overmix. Batter will be thick and slightly sticky.
  6. Bake: Pour batter into prepared pan and spread evenly. Bake at 350°F for 22-26 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 sling and cool completely.
  7. Make frosting: In a medium bowl, beat 4 oz softened cream cheese and ¼ cup softened unsalted butter with a hand mixer until smooth (about 2 minutes). Add ½ teaspoon vanilla and a pinch of salt, beat again. Gradually add 1 cup sifted powdered sugar, beating on low then high until light and fluffy (about 2 minutes).
  8. Frost and slice: Once bars are completely cool, spread frosting evenly over top. Refrigerate for at least 30 minutes to set before slicing. Use a sharp knife, wiping clean between slices.

Notes

Do not rush the brown butter; let it turn deep amber for best flavor. Room temperature ingredients are crucial for smooth frosting. Cool bars completely before frosting to prevent melting. Chill before slicing for clean edges. Bars taste even better the next day.

Nutrition

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

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