The BEST Pumpkin Bars
Are you ready to indulge in the ultimate fall treat? These Pumpkin Bars are bursting with flavor, moist and tender, and topped with a luscious brown butter cream cheese frosting. Whether you’re serving a crowd or simply treating yourself, these bars are sure to become a seasonal favorite.
Why These Pumpkin Bars?
These bars are the epitome of fall comfort food. Made with simple ingredients, they’re easy to prepare and even easier to devour. Here’s why you’ll love them:
- Effortless Preparation: No mixer needed! You can whip these up in one bowl, making cleanup a breeze.
- Quick Baking: Ready in just 25 minutes, these bars are perfect for those times when you need a quick, yet impressive dessert.
- Unbeatable Flavor: Packed with the warm spices of fall—cinnamon, cloves, ginger, and nutmeg—every bite is a cozy delight.
- Healthier Twist: By using applesauce instead of oil, these bars offer a slightly healthier option without sacrificing flavor.
- Heavenly Frosting: The brown butter cream cheese frosting is the star of the show, adding a rich, nutty flavor that perfectly complements the pumpkin.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 24 bars
Ingredients
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup unsweetened applesauce (or vegetable oil)
- 1 cup pumpkin puree (NOT pumpkin pie filling)
For the Brown Butter Cream Cheese Frosting:
- 1/2 cup unsalted butter
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10x15x1 jelly roll pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
- Add Wet Ingredients: Add the eggs, applesauce (or oil), and pumpkin puree to the dry ingredients. Stir until just combined.
- Bake: Pour the batter into the prepared pan and spread it out evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan.
- Brown the Butter: While the bars are baking, brown the butter for the frosting. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. Remove from heat immediately and transfer to a heatproof bowl to cool.
- Make the Frosting: Once the butter has cooled, beat it together with the cream cheese until smooth. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is light and fluffy.
- Frost the Bars: Spread the frosting evenly over the cooled pumpkin bars. Sprinkle with a light dusting of pumpkin pie spice for an extra touch of flavor.
- Serve: Cut into squares and enjoy!
Kitchen Equipment Needed
- 10x15x1 Jelly Roll Pan: Ideal for baking the bars evenly.
- Large Mixing Bowl: For combining ingredients.
- Whisk: To mix dry ingredients.
- Small Saucepan: For browning the butter.
- Parchment Paper: For lining the baking pan and easy removal of bars.
- Offset Spatula (optional): For spreading the frosting smoothly.
- Cooling Rack (optional): For cooling the bars evenly.
Tips for Success
- Brown Butter: Watch the butter closely as it browns to prevent it from burning. The nutty aroma will let you know it’s ready.
- Parchment Paper: Lining the pan with parchment paper makes it easy to lift the bars out for cutting.
- Frosting Consistency: If your frosting is too thick, add a tablespoon of milk to thin it out.
Storage Information
- Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the bars (without frosting) tightly in plastic wrap and place in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.
- Make-Ahead: The bars can be baked and stored in the fridge for up to 3 days before frosting.
Food Pairings
These Pumpkin Bars pair beautifully with a hot cup of coffee or a spiced chai tea, making them the perfect afternoon treat.
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The BEST Pumpkin Bars
These Pumpkin Bars are bursting with flavor, moist and tender, and topped with a luscious brown butter cream cheese frosting. Whether you’re serving a crowd or simply treating yourself, these bars are sure to become a seasonal favorite.
Equipment
- 10x15x1 Jelly Roll Pan
- Large mixing bowl
- Whisk
- Small saucepan
- Parchment paper
- Offset Spatula (optional)
- Cooling Rack (optional)
Ingredients
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup unsweetened applesauce or vegetable oil
- 1 cup pumpkin puree NOT pumpkin pie filling
For the Brown Butter Cream Cheese Frosting:
- 1/2 cup unsalted butter
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10x15x1 jelly roll pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
- Add Wet Ingredients: Add the eggs, applesauce (or oil), and pumpkin puree to the dry ingredients. Stir until just combined.
- Bake: Pour the batter into the prepared pan and spread it out evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan.
- Brown the Butter: While the bars are baking, brown the butter for the frosting. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. Remove from heat immediately and transfer to a heatproof bowl to cool.
- Make the Frosting: Once the butter has cooled, beat it together with the cream cheese until smooth. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is light and fluffy.
- Frost the Bars: Spread the frosting evenly over the cooled pumpkin bars. Sprinkle with a light dusting of pumpkin pie spice for an extra touch of flavor.
- Serve: Cut into squares and enjoy!
Notes
Share and Subscribe!
Love this recipe? Share it with your friends and family, and be sure to subscribe to our blog for more delicious fall recipes. Follow us on social media for updates and behind-the-scenes content!
Love this recipe? Share it with your friends and family, and be sure to subscribe to our blog for more delicious fall recipes. Follow us on social media for updates and behind-the-scenes content!