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Easy Brown Butter Pumpkin Bars with Cream Cheese Frosting

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These soft, tender pumpkin bars are made with nutty brown butter and topped with a tangy cream cheese frosting. They’re the perfect fall dessert for bake sales, holiday gatherings, or any cozy occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin purée (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 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 parchment and exposed pan sides.
  2. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, then turns deep amber with golden-brown specks and a nutty aroma (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl. Let cool 10-15 minutes until warm but not hot.
  3. In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add pumpkin purée, eggs, and vanilla extract; whisk until smooth and glossy.
  4. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake 22-28 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for at least 1 hour, until completely cool.
  7. Make frosting: In a medium bowl, beat softened cream cheese and butter with a hand mixer until smooth (about 2 minutes). Add sifted powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on low until combined, then on medium-high for 2-3 minutes until light and fluffy. Adjust consistency with extra cream or powdered sugar if needed.
  8. Once bars are completely cool, spread frosting evenly over top. Use parchment handles to lift bars out of pan. Slice into 24 squares (or 12 larger bars). Wipe knife clean between cuts for neat slices.

Notes

Don’t walk away while browning butter—it can burn quickly. Let brown butter cool before adding to eggs to avoid scrambling. Use room temperature cream cheese and butter for smooth frosting. Cool bars completely before frosting to prevent melting. For clean slices, wipe knife between cuts. Store frosted bars in refrigerator up to 5 days; flavors deepen overnight.

Nutrition

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

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