The BEST Pumpkin Bars With Brown Butter Cream Cheese Frosting Recipe

I’m sharing my Easy Pumpkin Bars with Brown Butter Cream Cheese Frosting, a one-bowl recipe that puts browned butter front and center for an unexpected twist and makes plenty to feed a crowd.

I can’t stop sneaking bites of these Pumpkin Bars with Brown Butter Cream Cheese Frosting. They come out impossibly moist, pumpkin puree and pumpkin pie spice doing all the heavy lifting, while the browned butter folded into cream cheese turns the frosting into something slightly dangerous.

I’ve messed with a Cake Mix Pumpkin Bars Recipe before, but this one makes people ask whats different, and I never tell. If you’re into Fall Baking Recipes with a tiny twist, this will be your new go to, just saying.

They vanish from the pan fast so maybe dont make too many.

Ingredients

• Pumpkin puree: Adds vitamin A, fiber, and moistness; earthy sweetness, not overly sugary.
• All purpose flour: Mostly carbohydrates, gives structure; can make bars denser if overmixed.
• Light brown sugar: Sweetens with molasses notes, adds moisture and slight caramel flavor.
• Eggs: Provide protein, help bind and lift, make texture pillowy when beaten.
• Browned butter: Nutty, deep flavor boost; little savory edge that makes frosting taste grownup.
• Cream cheese: Tangy, creamy fat and some protein, balances sweetness and adds richness.
• Pumpkin pie spice: Warm blend of spices, adds aromatic depth, and the classic pumpkin flavor.
• Vegetable oil: Adds fat for moistness, mostly calories not nutrients, neutral flavor.
• Powdered sugar: Pure sweetness, smooth mouthfeel; big carb hit, little nutritional value.

Ingredient Quantities

• For the bars
  • 2 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups pumpkin puree, about one 15 oz can
  • 1 teaspoon vanilla extract

• For the brown butter cream cheese frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter (1 stick), browned and cooled
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1 to 2 tablespoons heavy cream or milk, if needed for consistency

How to Make this

1. Preheat oven to 350 F and line a 9×13 inch pan with parchment or foil leaving an overhang for easy lifting, then spray with nonstick spray.

2. In a large bowl whisk together 2 cups all purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt until evenly mixed.

3. Add 1 cup granulated sugar and 1/2 cup packed light brown sugar to the same bowl, then pour in 1 cup vegetable oil, 3 large eggs, 1 1/2 cups pumpkin puree and 1 teaspoon vanilla extract. Whisk until smooth and no streaks of flour remain, but dont overmix.

4. Pour batter into the prepared pan, smooth the top with a spatula, and bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.

5. While the bars cool, brown the butter: melt 1/2 cup unsalted butter in a light colored saucepan over medium heat, swirling often. It will foam then the milk solids will turn golden and smell nutty, about 5 to 7 minutes. Remove from heat right away and let cool to room temperature. Watch it closely so it doesnt burn.

6. Beat 8 ounces softened cream cheese in a bowl until silky. Slowly beat in the cooled brown butter, scraping the bowl often. Tip: leave the browned bits in for extra flavor or strain them if you prefer a smoother color.

7. Add 3 cups sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of kosher salt to the cream cheese mixture and beat until smooth. If the frosting is too thin add more powdered sugar up to 4 cups, if too thick add 1 to 2 tablespoons heavy cream or milk. Taste and adjust sweetness or salt.

8. Make sure the bars are completely cool, then spread the frosting evenly over the top with an offset spatula. If the frosting feels too soft chill it 10 to 15 minutes first so it firms up and spreads neater.

9. Chill the frosted bars at least 30 minutes to set the frosting, then use the parchment overhang to lift them from the pan and cut into squares. For cleaner slices chill again between cuts.

10. Store leftovers covered in the refrigerator for up to 4 days. Small hacks: use room temperature eggs and cream cheese for smoother batter and frosting, and line the pan for quick clean up.

Equipment Needed

1. 9×13 inch baking pan, lined with parchment or foil (leave an overhang) and nonstick spray
2. Large mixing bowl for the batter
3. Measuring cups and spoons plus a 1-cup liquid measuring cup
4. Whisk and a rubber/silicone spatula
5. Offset spatula for spreading the frosting
6. Electric hand mixer or stand mixer (or a sturdy whisk if you wanna muscle it)
7. Light colored saucepan for browning butter and a wooden spoon or heatproof spatula to swirl
8. Wire cooling rack and a toothpick to test doneness
9. Sharp knife or bench scraper for clean slices, plus a container or plastic wrap for storing leftovers

FAQ

The BEST Pumpkin Bars With Brown Butter Cream Cheese Frosting Recipe Substitutions and Variations

• All purpose flour
  • Cup for cup gluten free flour blend, same amount. If the blend has no xanthan gum add 1 teaspoon to help with texture.
  • Whole wheat pastry flour one to one for a nuttier flavor, batter might be a bit denser so dont overmix.
  • Cake flour to lighten crumb, use one cup plus two tablespoons cake flour for each cup AP flour called for.
• Vegetable oil
  • Melted unsalted butter same amount for richer flavor, watch baking time cause edges brown faster.
  • Refined coconut oil same amount for a neutral result, virgin coconut oil will add a mild coconut note.
  • Unsweetened applesauce can replace half the oil for lower fat bars, or use all applesauce for a more cake like texture.
• Pumpkin puree
  • Use canned sweet potato or butternut squash puree one to one, similar texture and sweetness.
  • Homemade roasted pumpkin puree works fine too, same amount but it may be less sweet so add a touch of sugar if you want.
• Cream cheese or browned butter in the frosting
  • Neufchatel cheese same amount for a slightly lighter frosting, swap it in with no other changes.
  • Vegan cream cheese plus browned vegan butter for a dairy free option, use the same quantities though flavor will differ.
  • If you cant brown the butter, use melted then cooled unsalted butter, you lose the nutty browned flavor but still get buttery richness.

Pro Tips

1) Measure the flour right: spoon the flour into the cup then level it off with a knife. If you scoop the cup from the bag you will get too much flour and the bars come out dense and dry. If batter seems a tad thick, a tablespoon of oil or a splash of pumpkin will fix it.

2) Brown the butter carefully and cool it before mixing with the cream cheese. Use a light colored pan so you can see the milk solids turn golden, swirl the pan but dont walk away, and as soon as it smells nutty remove it and pour into a cool bowl to stop cooking. Let it come to room temp or the cream cheese will melt and the frosting gets watery. If you like the toasted bits, keep them in, but strain them for a paler smooth frosting.

3) Get a silky smooth frosting by beating the cream cheese first, then add the brown butter slowly. Add powdered sugar in batches so you don’t blow up the mixer, and use the heavy cream only sparingly to loosen it. Taste and add a tiny pinch more salt if it’s too sweet. If the frosting is too soft chill it 10 to 15 minutes before spreading, that makes it much easier to spread neatly.

4) For clean slices and best texture: cool the bars completely before frosting, chill again after frosting for at least 30 minutes, then use a large sharp knife warmed under hot water and wiped dry between cuts for neat edges. Use the parchment overhang to lift the slab out, and let squares sit at room temp 15 to 20 minutes before serving so the pumpkin flavor and texture shine.