The first day of fall is always a bit of a somber day for me. The end of summer is never something that I look forward to. So, naturally, I forced my husband to go to happy hour with me to mourn the loss of summer. Two drinks later and I was feeling a little bit tipsy. Does anyone else feel inclined to bake every time they are tipsy? Oh, okay, just me. So I present to you my new tipsy fall baking creation: pumpkin bars with browned butter frosting. Browned butter is kind of my baking jam, so I knew I had to incorporate it into my pumpkin recipe. Naturally, I added it to both the cake and the frosting, and it came out PERFECT (browned butter makes everything better).
Browned Butter Frosting
I know there are a million pumpkin bread/bar/cake recipes out there, but what makes this one special is the browned butter frosting. The frosting is a combination of cream cheese frosting and buttercream. The browned butter combines with vanilla extract, and maple syrup to cream a caramel-y and nutty flavor that is amazing with the pumpkin spice flavors.
Make Gluten Free Pumpkin Bars
This recipe can be made gluten-free by substituting a 1:1 gluten-free flour. The gluten-free version is so similar in texture and flavor to a normal flour version that when I’ve shared it with other people they’ve had no idea it’s gluten-free. I highly recommend using this gluten-free flour as I’ve had tremendous luck with it. I have not tried other brands or other blends so I cannot advise on how other options may work.
These pumpkin bars with browned butter frosting have quickly become my favorite fall recipe (and my husband’s)! I hope you like them as much as we do! Enjoy!
Pumpkin Bars with Browned Butter Cream Cheese Frosting
Ingredients
- 2 cups flour *
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 tbsp pumpkin pie spice
- pinch sea salt
- 1 1/4 cups sugar
- 1/2 cup avocado oil or other neutral oil
- 1/2 cup browned butter (1 stick)
- 1.5 tsp vanilla extract
- 1 can (15oz) pumpkin puree
- 4 eggs
Browned Butter Cream Cheese Frosting
- 1 tsp vanilla extract
- 1/2 cup browned butter
- 2 tbsp maple syrup
- 6 oz cream cheese - softened
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- Start by browning the butter. Place butter in a small saucepan over medium-high heat until the butter has melted completely and begins to bubble. Once bubbling, stir continuously until the butter starts to froth and foam. Continue stirring until it begins turning brown and smells nutty. Once it begins to turn brown immediately remove it from the heat and set it aside.
- Combine the avocado oil, (slightly cooled) browned butter, vanilla extract, and sugar until well combined.
- Add in the eggs and combine well.
- Add in the pumpkin puree and combine well.
- Add in all the dry ingredients and stir until well combined.
- Grease a 13x9-inch pan and pour the batter into the pan.
- Bake at 350 degrees until a toothpick in the center comes out clean - about 30 minutes.
Browned Butter Cream Cheese Frosting
- Start by browning your butter in the same way as above.
- In a large mixing bowl add the browned butter, softened cream cheese, maple syrup, and vanilla extract.
- Add powdered sugar one cup at a time. Stir until well combined. It should be thick but easily spreadable.
- Wait until the bars have fully cooled and then spread frosting over them.