Go Back

Brown Butter Pumpkin Bars with Cream Cheese Frosting

These Brown Butter Pumpkin Bars are soft, tender, and packed with cozy pumpkin spice flavor. Nutty browned butter adds rich depth, while creamy cream cheese frosting creates the perfect sweet and tangy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 24 Bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Brown Butter Pumpkin Bars
  • 1 cup unsalted butter
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup 100% pure pumpkin puree
Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 –2 tablespoons heavy cream or milk as needed

Method
 

  1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease it.
  2. Add butter to a light-colored saucepan over medium heat. Cook until melted and foamy.
  3. Continue cooking, stirring frequently, until golden-brown bits form at the bottom and the butter smells nutty and toasted.
  4. Immediately remove from heat and transfer the brown butter to a heatproof bowl. Let cool for 10–15 minutes.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  6. In a large bowl, whisk the cooled brown butter with brown sugar and granulated sugar.
  7. Add eggs one at a time, whisking until smooth. Stir in vanilla and pumpkin puree.
  8. Add the dry ingredients and gently fold until just combined. Do not overmix.
  9. Spread the batter evenly into the prepared pan.
  10. Bake for 25–30 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
  11. Place the pan on a wire rack and allow the pumpkin bars to cool completely.
  12. To make the frosting, beat softened cream cheese and butter until smooth and creamy.
  13. Add powdered sugar, vanilla, and salt. Beat until fluffy and smooth.
  14. Add heavy cream or milk, 1 tablespoon at a time, if the frosting needs to be thinned.
  15. Spread the cream cheese frosting evenly over the completely cooled pumpkin bars.
  16. Refrigerate for about 30 minutes for cleaner slices.
  17. Cut into 24 squares and serve.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling.
Watch the butter closely while browning because it can burn quickly.
Remove browned butter from the heat as soon as the milk solids turn golden amber.
Allow the brown butter to cool before mixing it with the eggs.
Don't overmix the batter after adding the flour.
Cool the pumpkin bars completely before frosting.
Chill the frosted bars before slicing for cleaner edges.