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Perfect Brown Butter Pumpkin Bars with Cream Cheese Frosting

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Soft, tender pumpkin bars with a nutty depth from brown butter, topped with a tangy cream cheese frosting. The perfect fall dessert that tastes even better the next day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 (15-ounce) can pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 8 ounces cream cheese, softened (full-fat, block-style)
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 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 a 2-inch overhang on the long sides. Lightly grease the parchment and exposed sides of the pan.
  2. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir frequently. The butter will melt, foam, then crackle. After about 5-7 minutes, the foam will subside and tiny golden-brown specks will form. When the butter turns warm amber and smells nutty, remove from heat immediately. Pour into a heatproof bowl and let cool for 10-15 minutes.
  3. In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add pumpkin puree, eggs, and vanilla extract. Whisk until smooth and glossy.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet ingredients, stirring gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack.
  7. Make frosting: In a large bowl, beat softened cream cheese and butter with a hand mixer until smooth. Gradually add sifted powdered sugar, beating on low. Add vanilla and a pinch of salt. Beat on medium-high for 1-2 minutes until light and fluffy.
  8. Spread frosting over cooled bars. Refrigerate for at least 30 minutes before slicing. Use parchment overhang to lift bars out, then cut into squares.

Notes

Do not walk away while browning butter; it can burn quickly. Use room temperature eggs and cream cheese for best results. For clean slices, chill frosted bars for at least 30 minutes. Bars taste even better the next day.

Nutrition

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

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