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Best Lighter Pumpkin Bars with Brown Butter Frosting

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These lighter pumpkin bars with brown butter frosting are tender, spiced, and topped with a nutty, creamy frosting. A happy accident turned into a fall favorite that’s quick, easy, and perfect for gatherings.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin purée (100% pumpkin)
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) plain Greek yogurt
  • 4 tablespoons (56g) unsalted butter (for frosting)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2 to 3 tablespoons (30-45ml) milk
  • 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.
  2. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each. Add the pumpkin purée, vanilla extract, and Greek yogurt, and whisk until smooth and glossy.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. The batter will be thick but spreadable.
  5. Pour the batter into the prepared pan and spread into an even layer. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan on a wire rack for at least 30 minutes.
  6. While the bars cool, make the brown butter frosting. Place 4 tablespoons of butter in a small saucepan over medium heat. Melt the butter, then continue cooking, swirling occasionally, until it foams, turns golden, and develops a nutty aroma with brown specks. Remove from heat immediately and pour into a heatproof bowl to stop cooking.
  7. Let the brown butter cool for about 10 minutes. Add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat with a hand mixer on low speed until combined, then add 2 tablespoons of milk and beat on medium speed until smooth and creamy. Add more milk if needed for desired consistency.
  8. Once the bars are completely cool, spread the brown butter frosting evenly over the top. Let the frosting set for about 10 minutes before cutting into squares. For clean cuts, wipe the knife clean between slices.

Notes

Don’t skip the yogurt—it keeps the bars moist without being greasy. Brown butter requires full attention; watch closely to avoid burning. Let bars cool completely before frosting to prevent melting. Use room temperature eggs for best texture. Rotate the pan halfway through baking for even browning. Bars taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bars, brown butter frosting, fall dessert, healthy pumpkin bars, whole wheat pastry flour, lighter dessert

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