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Best Easy Pumpkin Bars with Brown Butter Frosting

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These pumpkin bars with brown butter frosting are tender, spiced, and topped with a nutty, caramelized frosting that makes them irresistible. Perfect for fall gatherings, they come together in under 45 minutes and are a crowd-pleaser every time.

Ingredients

Scale
  • 1 can (15 oz / 425g) canned pumpkin purée (not pumpkin pie filling)
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick / 113g) unsalted butter (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons milk (whole milk preferred)
  • A pinch of salt (for frosting)
  • Optional: flaky sea salt for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  3. In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, and eggs until smooth and slightly thickened, about 30 seconds. Stir in vanilla extract and pumpkin purée until glossy and uniform.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix; a few lumps are fine).
  5. Spread batter evenly into prepared pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 10 minutes, then lift out using parchment handles and cool completely.
  6. While bars cool, make the brown butter frosting: Place butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter turns deep amber and smells nutty. Remove from heat immediately and pour into a heatproof bowl, including browned bits. Cool for 10-15 minutes until warm but not hot.
  7. Add sifted powdered sugar, vanilla extract, salt, and 2 tablespoons milk to the browned butter. Beat with an electric mixer on low until combined, then increase to medium-high and beat for 2 minutes until light and fluffy. Add more milk if too thick, or more powdered sugar if too thin.
  8. Spread frosting over completely cooled bars using an offset spatula. Optionally, sprinkle with flaky sea salt. Cut into 24 squares and serve.

Notes

Blot pumpkin purée if watery to prevent soggy bars. Do not rush the brown butter; watch closely to avoid burning. Cool bars completely before frosting. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and oat or almond milk.

Nutrition

Keywords: pumpkin bars, brown butter frosting, fall dessert, easy pumpkin bars, pumpkin dessert, brown butter

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