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Brown Butter Maple Pecan Pumpkin Bars: Easy Fall Dessert

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These Brown Butter Maple Pecan Pumpkin Bars are a warm, spiced, and nutty fall dessert that comes together in under an hour. The brown butter adds a nutty, caramel-like depth that makes these bars next-level delicious.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • ¼ cup pure maple syrup
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup pecans, roughly chopped
  • For the maple glaze (optional):
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream, as needed

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches overhang on the long sides. Lightly grease the paper.
  2. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a deep amber color with a nutty smell (about 5-7 minutes). Immediately pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, maple syrup, and vanilla extract until smooth. Slowly pour in the cooled brown butter, whisking constantly.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  5. Fold it together: Pour the dry ingredients into the wet ingredients. Use a spatula to fold gently until just combined (a few streaks of flour are okay). Fold in the chopped pecans.
  6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan on a wire rack for at least 30 minutes before glazing or cutting.
  7. Make the glaze (if using): Whisk together powdered sugar and maple syrup. Add milk or cream a teaspoon at a time until you reach a drizzle-able consistency. Drizzle over the cooled bars.

Notes

Let the brown butter cool for a full 10 minutes before adding to the pumpkin mixture to avoid cooking the eggs. Toast pecans in a dry skillet for 3-4 minutes for maximum flavor. Let bars cool completely before cutting to prevent crumbling. For gluten-free, use a 1:1 gluten-free flour blend. For nut-free, substitute pecans with raisins, dried cranberries, or chocolate chips.

Nutrition

Keywords: pumpkin bars, brown butter, maple, pecan, fall dessert, Thanksgiving, easy dessert

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