Pumpkin Bars with Brown Butter Frosting – 1 Bowl Magic

These Pumpkin Bars with Brown Butter Frosting are one of my favorite fall desserts. They’re soft, warmly spiced, and topped with a rich, nutty frosting that’s made in one bowl and ready in under an hour—perfect for sharing or enjoying with a warm drink.

Why You’ll Love This Recipe

I love how easy and rewarding this recipe is. The bars are incredibly moist thanks to the pumpkin puree, and the brown butter frosting gives them a deep, toasted flavor that feels so cozy and indulgent. Everything comes together quickly, with just one bowl for the batter and simple ingredients I usually have on hand. It’s a crowd-pleaser that makes my kitchen smell like fall.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
‑ 2 cups all-purpose flour
‑ 1 teaspoon baking powder
‑ 1 teaspoon baking soda
‑ 1 teaspoon ground cinnamon
‑ ½ teaspoon salt
‑ ½ teaspoon ground ginger
‑ ¼ teaspoon ground cloves
‑ 4 large eggs
‑ 1⅔ cups granulated sugar
‑ 1 cup vegetable oil
‑ 1 can (15 oz) pumpkin puree
‑ ½ cup unsalted butter
‑ 3 cups powdered sugar
‑ 1 teaspoon vanilla extract
‑ 2–3 tablespoons milk

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger, and cloves.

3. In a separate bowl, I beat the eggs, granulated sugar, vegetable oil, and pumpkin puree until smooth and well blended.

4. I gradually stir the dry ingredients into the wet mixture, mixing until just combined.

5. I pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the bars cool completely in the pan.

7. For the frosting, I melt the butter in a saucepan over medium heat and cook until it turns golden brown and smells nutty. I remove it from the heat and let it cool slightly.

8. I whisk in the powdered sugar, vanilla extract, and enough milk to reach a smooth, spreadable consistency.

9. I spread the frosting over the cooled bars, then cut them into squares to serve.

Servings and timing

Makes 24 bars
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

variations

I like to customize these bars in a few ways depending on the occasion:
‑ Add chopped walnuts or pecans for crunch and extra nuttiness.
‑ Stir mini chocolate chips into the batter before baking.
‑ Swap half the oil for applesauce to lighten things up.
‑ Add a dash of nutmeg or cardamom for more complex spice.
‑ Top the frosting with a sprinkle of cinnamon sugar or crushed graham crackers.

storage/reheating

I store these bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If I want to make them ahead, I bake the bars and frost them just before serving. I don’t recommend freezing them with the frosting on, but the unfrosted bars freeze well—just wrap them tightly and thaw before frosting.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I sometimes roast and puree my own pumpkin. I make sure it’s well-drained and thick, similar in texture to canned puree.

Why is my frosting too runny or too thick?

If the frosting is too thin, I add more powdered sugar. If it’s too thick, I stir in a bit more milk, a teaspoon at a time, until I get the consistency I want.

Can I make these bars gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture is slightly different but still very good.

What makes brown butter frosting different from regular buttercream?

Brown butter adds a deep, nutty flavor that gives the frosting a richer, more complex taste. It makes these bars taste warm and toasty, which I love.

Do I need to refrigerate the bars?

Not necessarily. I usually keep them at room temperature if I plan to eat them within a couple of days. For longer storage, I refrigerate them to keep the frosting fresh.

Can I double this recipe?

Yes, I double the ingredients and bake in two 9×13 pans or use a large sheet pan. I just make sure to check the baking time, as it might vary slightly.

What’s the best way to cut the bars cleanly?

I use a sharp knife and wipe it clean between cuts. Chilling the bars slightly also helps get cleaner edges.

Can I use a hand mixer for the frosting?

Yes, I often use a hand mixer to make the frosting super smooth and fluffy, but it also works fine with just a whisk.

Are these bars good for potlucks?

Absolutely. They’re easy to transport, slice cleanly, and serve a crowd. I often bring them to fall parties and gatherings.

Can I skip the frosting?

You can, but I think the brown butter frosting is what makes these bars truly special. Without it, they’re still moist and spiced, but less indulgent.

Conclusion

These Pumpkin Bars with Brown Butter Frosting are one of my go-to fall treats. They’re simple to make, full of warm spices, and topped with a frosting that’s rich, nutty, and unforgettable. Whether I’m baking for a holiday, a potluck, or just because, these bars always bring cozy comfort and lots of compliments.

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