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Cozy Brown Butter Pumpkin Bars with Cream Cheese Frosting

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These cozy brown butter pumpkin bars with cream cheese frosting are the kind of thing that makes you close your eyes on the first bite. The brown butter adds a toasty richness that transforms the pumpkin into something almost caramel-like, and the tangy cream cheese frosting is the perfect counterpoint.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (245g) pumpkin purée (100% pure, not pumpkin pie filling)
  • 1¾ cups (220g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then settle, and brown specks will form at the bottom. When it smells nutty and turns deep amber, remove from heat immediately. Pour into a heatproof bowl and let cool for about 10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and pumpkin purée until smooth.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  5. Fold the dry into the wet: Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Bake the bars: Pour batter into prepared pan and spread evenly. Bake for 22-26 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack (about 1-2 hours).
  7. Make the frosting: Beat softened cream cheese and butter together until smooth. Add powdered sugar one cup at a time, beating on low speed. Stir in vanilla and salt. Beat on medium-high for about 2 minutes until light and fluffy. Refrigerate for 15 minutes if too soft.
  8. Frost and slice: Once bars are completely cool, spread frosting evenly over the top. Lift bars out using parchment handles. Slice into 12 or 16 squares.

Notes

Watch the butter carefully when browning to avoid burning. Use room temperature ingredients for best results. Cool bars completely before frosting to prevent melting. For clean slices, chill frosted bars for 1 hour before cutting. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bars, brown butter, cream cheese frosting, fall dessert, pumpkin dessert, autumn baking

Find it online: https://cooksyla.com/cozy-brown-butter-pumpkin-bars-with-cream-cheese-frosting/