Print

Best Chewy Pumpkin Bars with Browned Butter Frosting (Easy Fall Dessert)

pumpkin bars - featured image
Print Recipe

These pumpkin bars have a dense, fudgy chew that sets them apart from typical cakey versions. Topped with a nutty browned butter frosting, they are the perfect easy fall dessert for any gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup unsalted butter (for frosting)
  • 2 cups powdered sugar, sifted
  • 2–3 tablespoons milk (whole milk preferred)
  • 1 teaspoon vanilla extract (for frosting)
  • 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 spray with nonstick cooking spray.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon.
  3. In a large bowl, whisk together ½ cup melted unsalted butter (slightly cooled), 1 cup packed light brown sugar, and ¼ cup granulated sugar until smooth. Add 1 large egg, 1 teaspoon vanilla extract, and 1 cup pumpkin puree. Whisk until smooth and glossy.
  4. Pour the dry ingredients into the wet ingredients. Use a silicone spatula to fold together gently until just combined. Do not overmix; a few small lumps are fine.
  5. Spread the thick batter evenly into the prepared pan using a spatula. Wet the spatula slightly to make spreading easier.
  6. Bake for 18-22 minutes, until edges are set and lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  7. Cool completely in the pan on a wire rack (about 1 hour) before frosting.
  8. For the frosting: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir frequently until the butter melts, foams, and turns golden with brown specks and a nutty aroma (5-7 minutes). Remove from heat immediately and pour into a heatproof bowl, scraping all brown bits. Cool for 10 minutes.
  9. Add 2 cups sifted powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and a pinch of salt to the browned butter. Beat with a hand mixer on low until combined, then on medium for 2-3 minutes until light and fluffy. Add remaining milk if too thick, or more powdered sugar if too thin.
  10. Spread frosting generously over the completely cooled bars. Let sit for 15-20 minutes to firm up slightly.
  11. Use the parchment overhang to lift the slab out of the pan. Place on a cutting board and slice into 24 squares.

Notes

Do not overmix the batter to keep bars chewy. Watch the oven closely to avoid overbaking. Brown the butter in a light-colored pan to monitor color change. Let bars cool completely before frosting. For best flavor, make a day ahead.

Nutrition

Keywords: pumpkin bars, chewy pumpkin bars, browned butter frosting, fall dessert, easy pumpkin recipe, pumpkin bars with frosting

Find it online: https://elaraeats.com/best-chewy-pumpkin-bars-with-browned-butter-frosting-easy-fall-dessert/