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Perfect Brown Butter Pumpkin Bars with Cream Cheese Frosting

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These Perfect Brown Butter Pumpkin Bars with Cream Cheese Frosting are incredibly moist and flavorful, thanks to the nutty richness of brown butter. Topped with a tangy cream cheese frosting, they’re the ultimate fall dessert that will disappear from any table.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 8 oz (1 block) cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your 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 paper.
  2. Place the 1 cup of unsalted butter in a light-colored saucepan or skillet. Melt over medium heat, stirring frequently. After about 5-7 minutes, the butter will foam, then subside, and brown specks will form. When it turns golden-amber and smells nutty, remove from heat immediately. Pour into a heat-safe bowl and let cool for 10-15 minutes.
  3. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and pumpkin puree until smooth.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack, about 1.5 to 2 hours.
  7. While the bars cool, make the frosting: In a large bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2-3 minutes. Add the vanilla extract and a pinch of salt, then beat again. Gradually add the powdered sugar, 1 cup at a time, beating on low speed. Once all sugar is added, increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  8. Once the bars are completely cool, spread the frosting evenly over the top. Use the parchment paper handles to lift the bars out of the pan. Cut into squares with a sharp knife, wiping the knife clean between cuts.

Notes

For the best results, use room temperature eggs and cream cheese. Do not overmix the batter. Let the bars cool completely before frosting to prevent the frosting from melting. The bars taste even better the next day. Store in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted bars for up to 3 months.

Nutrition

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

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