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The Best Pumpkin Bars with Brown Butter Frosting

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Tender, moist pumpkin bars topped with a nutty, rich brown butter frosting. This recipe recreates a beloved bakery treat and is perfect for fall gatherings, potlucks, or any time you need a crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 ⅔ cups granulated sugar
  • 1 cup vegetable oil (canola or avocado oil work)
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter (2 sticks)
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2 to 4 tablespoons milk (whole milk preferred)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a half-sheet pan (13×18 inches) with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
  3. In a separate large bowl, beat eggs and sugar on medium speed until thick and pale, about 2 minutes.
  4. With mixer on low, stream in vegetable oil, then add pumpkin puree and vanilla extract. Mix until just combined.
  5. Add dry ingredients to wet mixture in two additions, mixing on low after each until just incorporated. Scrape down bowl.
  6. Pour batter into prepared pan and spread evenly to corners (about ¼-inch thick).
  7. Bake for 22-25 minutes until edges pull away and toothpick inserted in center comes out clean or with moist crumbs. Cool completely on wire rack, about 1 hour.
  8. For frosting: Melt butter in a medium saucepan over medium heat, stirring constantly. Cook 5-7 minutes until butter turns deep amber with brown specks and smells nutty. Remove from heat immediately.
  9. Pour browned butter into a heat-safe bowl, including brown bits. Cool for 10 minutes until warm but not hot.
  10. Transfer cooled brown butter to a large bowl. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low until crumbly, then add 2 tablespoons milk and beat on medium-high until smooth and creamy. Add more milk if needed.
  11. Once bars are completely cool, spread frosting evenly over top. Let frosting set for 15 minutes.
  12. Use parchment overhang to lift slab onto cutting board. Slice into 24 bars (6 rows by 4 rows).

Notes

Bars taste even better the next day. For best results, let bars cool completely before frosting. Watch brown butter closely as it can burn quickly. Room temperature eggs are important for proper texture. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free frosting, use plant-based butter.

Nutrition

Keywords: pumpkin bars, brown butter frosting, fall dessert, pumpkin dessert, sheet pan bars, Thanksgiving dessert

Find it online: https://sparklechew.com/the-best-pumpkin-bars-with-brown-butter-frosting/