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Lighter Pumpkin Bars with Brown Butter Frosting

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These lighter pumpkin bars with brown butter frosting are moist, tender, and perfectly spiced, made healthier with applesauce instead of oil. The nutty brown butter cream cheese frosting adds rich flavor without being overly sweet.

Ingredients

Scale
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsweetened applesauce (smooth, not chunky)
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter (for browning)
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar (sifted if desired)
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (only if needed to thin frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Optionally line with parchment paper with overhang for easy removal.
  2. In a large bowl, whisk together pumpkin puree, applesauce, granulated sugar, brown sugar, and eggs until smooth and glossy.
  3. In a separate medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. Gradually add dry ingredients to wet ingredients, folding gently with a spatula just until no streaks of flour remain. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  6. Bake for 22-26 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should pull away from pan slightly and top should be golden and spring back when touched.
  7. Let bars cool completely in pan on a wire rack, about 1-2 hours. Do not frost while warm.
  8. While bars cool, make brown butter frosting: In a light-colored saucepan over medium heat, melt butter. Swirl occasionally. Butter will foam, then turn from yellow to golden to amber. When brown specks form and you smell a nutty aroma (about 5-7 minutes), remove from heat immediately. Pour into a small bowl and let cool for 10 minutes (warm but not hot).
  9. In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add cooled brown butter and beat until combined. Gradually add powdered sugar, beating on low speed. Add vanilla and beat until fluffy. If too thick, add milk 1 teaspoon at a time until spreading consistency.
  10. Spread frosting evenly over completely cooled bars. For clean cuts, refrigerate frosted bars for 30 minutes before slicing. Use a sharp knife or plastic knife, wiping clean between cuts.

Notes

For gluten-free, use a 1-to-1 gluten-free baking blend (add 1/4 tsp xanthan gum if not included). For dairy-free, use plant-based butter and vegan cream cheese. Bars taste even better the next day. Store frosted bars 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 frosting, healthy pumpkin dessert, applesauce pumpkin bars, fall dessert, lighter pumpkin bars

Find it online: https://vexifood.com/lighter-pumpkin-bars-with-brown-butter-frosting-recipe/