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Easy Brown Butter Pumpkin Bars with Cream Cheese Frosting

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These brown butter pumpkin bars with cream cheese frosting are the ultimate fall dessert. The nutty browned butter adds a deep, toffee-like flavor that perfectly complements the warm pumpkin spices, all topped with a tangy, perfectly balanced cream cheese frosting.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally as it melts. After 5-7 minutes, when the butter turns a deep amber color and smells nutty, remove from heat immediately and pour into a heat-safe bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  3. Mix wet ingredients: In a large bowl, combine cooled browned butter with granulated sugar and whisk until combined. Add pumpkin puree, eggs, and vanilla extract. Whisk until smooth.
  4. Combine dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  5. Fold dry ingredients into wet ingredients in three additions, mixing gently with a rubber spatula until just combined. Do not overmix.
  6. Spread batter evenly into prepared pan. Bake for 22-28 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for at least 30 minutes, then cool completely.
  7. Make frosting: In a large bowl, beat softened cream cheese and butter together on medium speed until smooth (about 2 minutes). Add powdered sugar, vanilla extract, and salt. Beat on low speed, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
  8. Spread frosting evenly over completely cooled bars. For clean slices, refrigerate frosted bars for 20 minutes before cutting. Use a sharp knife, wiping clean between cuts.

Notes

Don’t rush the browned butter—it can go from perfect to burnt in seconds. Use room temperature ingredients for best results. Let bars cool completely before frosting to prevent melting. For clean cuts, chill frosted bars for 20-30 minutes before slicing. 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, pumpkin dessert, easy pumpkin bars, Thanksgiving dessert

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