These Pumpkin bars with browned butter cream cheese icing are what Fall dessert dreams are made of! Moist pumpkin cake topped with creamy browned butter frosting; they're perfect for a cozy autumn evening, sharing with friends, or just because! They are to die for!
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How to make pumpkin bars with cream cheese frosting:
This pumpkin bar recipe is made in just one bowl...yay! You'll definitely want to use a large bowl. I like to use a hand mixer for this recipe but you could also whisk this by hand...you'll just have to put in a little arm workout! You'll start with the wet ingredients and mix until everything is smooth.
(Note, I prep the browned butter for the frosting before starting the bars in order to let the butter cool...see recipe card below)
After mixing the wet ingredients, you'll sprinkle in the dry ingredients. Since y0u're not mixing the dry ingredients in a separate bowl, you'll want to make sure you "sprinkle" each dry ingredient in layers then mix together (I use a fork) before blending in to the wet ingredients underneath. Be sure to mix everything until you see no more dry flour.
You'll then add the batter to your prepared 10x15 inch pan and bake for about 30 minutes. Just wait until you smell these baking!!
How to make browned butter cream cheese frosting:
Browned butter cream cheese frosting is actually fairly simple to make. It starts with browning the butter, of course! I like to think that "browned butter" makes things sound fancy but it's actually super easy to do and has a HUGE flavor impact. If you are short on time, you can skip this step and just use softened butter for the frosting but it's definitely worth it if you have an extra few minutes.
You'll add the butter to a saucepan over medium heat and then watch the magic happen. It'll start to bubble and foam then you'll notice the solids at the bottom of the pan begin to turn brown as you stir. Once they are a nice deep brown (not black!) Remove the butter from the heat and place in a heat-proof bowl. Place it in the fridge to cool.
Once your butter has cooled and you're ready to make the icing, add the cooled butter, vanilla, and softened cream cheese in a bowl. Blend together until smooth. I know my butter looks super weird in this photo. I forgot it in the fridge and had to re-soften it and it was not browned butter's best look lol. But it did the job!
After blending your butter, vanilla, and cream cheese, you can add in the powdered sugar and blend again until smooth.
Now y0u're ready to frost the cooled pumpkin bars. After frosting, you may have to settle some fights over who gets to lick the spatula!
I like to then place these in the fridge for about 30 minutes before slicing. It just firms up the icing a bit. Slice into 24 bars and enjoy!
Can you freeze pumpkin bars with cream cheese frosting?
Yes, you can freeze pumpkin bars! Cut them into squares then freeze in a single layer. Once frozen, place them in an airtight container and freeze for up to 3 months. You'll want to thaw them in the fridge overnight before serving.
If you are not freezing these, store them in an airtight container in the fridge for no more than five days.
Pumpkin Bars (With Browned Butter Cream Cheese Frosting)
Equipment
- 10x15 inch baking sheet
- Hand Mixer
- Parchment Paper
Ingredients
Pumpkin Bars
- ½ cup vegetable oil
- ½ cup applesauce
- 3 large eggs
- 1 cup dark brown sugar
- ½ cup white sugar
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 and ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Browned butter Cream Cheese Frosting
- ½ cup butter
- 1 8 ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 and ¼ cups sifted confectioners' sugar
Instructions
Browning the Butter
- Brown your butter first so it will have time to cool in the fridge.
- Add the ½ cup butter to a saucepan and bring to a simmer over medium heat.
- Allow the butter to melt then continue stirring until the specks in the butter turn brown. You may notice some foam and that's okay. Once browned, remove from the heat. (Be careful not to let it burn or turn too dark. Place in the fridge while prepping the bars)
Making the Pumpkin Bars
- Pre-heat your oven to 350 degrees and line a 10”x15” baking sheet (or jelly roll pan) with parchment paper. I also like to spray a little non-stick spray so everything comes our easily.
- In a large bowl, use a hand mixer to combine the oil, applesauce, eggs, sugars, pumpkin and vanilla extract.
- In the same bowl, sprinkle in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Start slowly and use the mixer to combine with the wet ingredients until you see no more dry flour. (You can use a spatula to scrape down the sides)
- Pour the batter into the lined baking sheet and bake for 30-35 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, the bars are done.
- Cool bars completely either on the counter or the fridge before icing.
Making the Frosting
- Add the softened cream cheese, vanilla, and cooled, browned butter to a bowl and mix with the hand mixer until combined.
- Add in the powdered sugar and mix slowly until smooth.
- Spread the frosting over the cooled pumpkin bars and place in the fridge for about 30 minutes to firm up the frosting.
- Cut into squares and store in the fridge for up to 5 days.
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