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Brown Butter Pumpkin Bars with Cream Cheese Frosting

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These cozy brown butter pumpkin bars with cream cheese frosting are the perfect fall dessert. The brown butter adds a deep, nutty warmth that pairs beautifully with spiced pumpkin cake, topped with a tangy, creamy frosting.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks), for browning
  • 1 ½ cups granulated sugar
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter (1 stick), softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. It will foam and crackle. Continue stirring until the butter turns a rich golden brown and smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for about 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
  3. Mix wet ingredients: In a large bowl, whisk together the cooled brown butter and 1 ½ cups granulated sugar until combined. Add 1 cup pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add dry ingredients to wet ingredients, stirring with a spatula until just combined. Do not overmix.
  6. 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. Cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely.
  7. Make frosting: In a large bowl, beat 8 ounces softened cream cheese and ½ cup softened unsalted butter until smooth. Add 1 teaspoon vanilla extract and a pinch of salt. Gradually beat in 3 cups powdered sugar, starting on low speed, then increase to medium-high until light and fluffy.
  8. Once bars are completely cool, spread frosting evenly over the top. Slice into squares and serve.

Notes

Don’t rush the brown butter; watch for golden color and nutty aroma. Use room temperature ingredients for best results. Let bars cool completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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