Pumpkin Bars with Brown Butter Cream Cheese Frosting

Pumpkin Bars with Brown Butter Cream Cheese Frosting

Cake Recipes, Other Fancy Recipes
5.0
5.0 stars (based on 1 reviews)

Tender pumpkin spice crumb
cozy, nutty brown butter
tucked into creamy, silky cream cheese frosting.
Fall is calling.






Recipe

    Prep Time: 15 min
    Bake Time: 35 min
    Yields: 16 Bars

    What you need

    Pumpkin Bars

    • 1 1/3 cups granulated sugar
    • 1/3 cup packed light brown sugar
    • 3/4 cup vegetable oil
      • 1/4 cup melted butter
    • 1 (15 oz) canned pumpkin- not pumpkin pie mix
    • 4 eggs
    • 2 cups sifted all purpose flour
    • 1 tsp salt
    • 1 tsp baking soda
    • 2 tsp baking powder
    • 2 tsp ground cinnamon
    • 1/2 tsp pumpkin spice mix
    • 1/8 tsp ground cloves (optional)

    Brown ButterCream Cheese Frosting

    • 12 oz cream cheese, softened to room temp
    • 1 1/2 sticks butter (3/4 cup), softened to room temp
    • 1/2 -1 tbsp milk
    • 2 – 2 1/2 powdered sugar (depending on your sweetness preference!)
    • 1 tsp vanilla extract

    What to do

    1. For the cream cheese frosting, we need to brown the butter first. Over medium/low heat, place the stick of butter in a saucepan, melt and cook. Continue cooking until butter foams and releases an aromatic, nutty smell. Butter should be turning a golden color at this point. When you see brown bits, remove from the stove top, and pour butter into a heatproof bowl. Preheat oven to 325. In a medium bowl, sift all dry ingredients (flour, salt, spices, baking powder and baking soda). Give everything a good whisk.
    2. In a large bowl, using a whisk mix butter, sugars, pumpkin and oil. Then add eggs and vanilla. Slowly and gradually pour in the dry ingredients and mix gently. Continue mixing until everything is almost combined.
    3.Using baking or cooking spray, grease a 13×9 pan. Place parchment paper down at the bottom of the pan. Pour pumpkin batter into the greased pan.
    4.Bake for about 30-35 minutes, or until an inserted toothpick comes out clean. Let the bars cool completely
    5. For the frosting, add the brown butter (its okay if it is still in liquid form) and cream cheese to a bowl, mix with a hand mixer. Add all other ingredients. Beat until smooth. (*see note below)
    6. Spoon or pipe frosting onto the cooled bars, then slice and enjoy! Store in fridge for up to 3 days.

    If you try these Pumpkin Bars, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!




    Helpful tips



    Here are some important Pro tips by Maude
    • When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
    • When mixing the batter, it is important to know that you should NOT overmix. Overmixing can lead to dry and tough cake. While it may be tempting to smooth out every single lump, don’t. Mix the batter until all dry ingredients are no longer visible, then put the spatula down :-D.
    • If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.




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