Forget every dry, bland pumpkin bar you’ve ever had. This recipe delivers a perfectly spiced, incredibly moist cake-like bar that melts in your mouth, topped with a tangy brown butter cream cheese frosting. It’s the result of years of tweaking to create layers of nutty, caramel-like flavor you won’t find anywhere else. These aren’t just any Pumpkin Bars. they are the ultimate version, and this guide will help you bake them perfectly.
You’ll fall in love with this recipe because it’s both incredibly simple and packed with sophisticated flavor. The batter comes together in minutes, and the use of oil guarantees a foolproof, moist crumb that stays soft for days. But what truly sets these bars apart is the brown butter cream cheese frosting it adds a layer of nutty, toasted flavor that perfectly complements the warm spices and the subtle hint of maple syrup in the bars themselves. It’s a simple recipe with a gourmet taste.
Ingredients
For the Pumpkin Bars
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar (158 grams)
- 3/4 cup light brown sugar (165 grams)
- 1 cup vegetable oil (220 mL)
- 1 15-oz. can pumpkin puree (NOT pumpkin pie filling)
- 2 tbsp real maple syrup (20 mL)
- 2 cups all-purpose flour (260 grams)
- 1 and 1/2 tsp baking powder
- 1 tsp baking soda
- 1 and 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp cloves
- 1/8 tsp ginger
- 1/8 tsp salt
For the Brown Butter Cream Cheese Frosting
- 13 ounces cream cheese, softened (367 grams)
- 6 tbsp brown butter (85 grams)
- 2 to 2 and 1/2 cups powdered sugar (230 to 287 grams), to taste
- 1-2 tbsp milk, as needed
- 1/2 tsp cinnamon, more to taste
- 2 tsp vanilla extract
- A pinch of salt
- 1/4 cup pumpkin butter (optional)
The key to this unforgettable frosting is the brown butter. By cooking the butter until the milk solids toast, you create a deep, nutty flavor that regular melted butter just can’t compete with. It’s a simple step that adds incredible complexity. Using full-fat, block-style cream cheese that has been properly softened is also a must it ensures your frosting is rich, creamy, and free of lumps.
How to Make Pumpkin Bars
Follow these steps carefully for flawless results every single time. Precision here pays off in the final product.
Step 1: Prep
Preheat your oven to 350°F (175°C). Then, line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides to act as handles. This specific pan size is ideal because it creates bars that are the perfect thickness not too thin, not too cakey.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, all the spices, and salt for at least 30 seconds. This might seem like a small step, but it’s vital for ensuring every bite is perfectly spiced and the bars rise evenly.
Step 3: Mix Wet Ingredients
In a large bowl, use a hand mixer or stand mixer to beat the eggs and sugars together for about two minutes, until the mixture is pale yellow, thick, and fluffy. This process, called aeration, whips air into the batter, which is key for a light texture. After that, slowly whisk in the oil, pumpkin puree, and maple syrup until everything is smooth and uniform.
Step 4: Combine and Bake
Gently pour the dry ingredients into the wet. Mix on the lowest speed or by hand with a spatula just until the last streaks of flour disappear. Be careful not to overmix! Spread the batter evenly in the pan and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges just begin to pull away from the sides of the pan.
Step 5: Cool & Brown Butter
Let the bars cool completely in the pan on a wire rack. This is a crucial waiting game—frosting warm bars will lead to a soupy mess. While they cool, melt butter in a light-colored skillet over medium heat. It will foam and sizzle. Keep swirling the pan until you see nutty brown bits form at the bottom and it smells richly aromatic. Immediately pour it into a heatproof bowl to stop the cooking process and let it cool to room temperature.
Step 6: Whip Up the Frosting
In a large bowl, beat the softened cream cheese until it’s completely smooth. Mix in the cooled brown butter, vanilla, and cinnamon. Add the powdered sugar one cup at a time to avoid a sugar cloud in your kitchen. If the frosting is too thick, add a splash of milk until you reach a smooth, spreadable consistency. Spread this frosting over your completely cooled Pumpkin Bars, slice, and serve.
My Best Tips
- Use Room Temperature Ingredients: This is essential for a smooth, emulsified batter and a lump-free frosting. Cold ingredients resist mixing and can create a dense, heavy final product.
- Don’t Overmix: For a tender, cake-like texture, mix only until the flour disappears. Overmixing develops gluten, the protein that gives bread its chew, which is the enemy of soft, delicate Pumpkin Bars.
- Oil & Brown Sugar are Key: This combination is the secret to an ultra-moist crumb that stays soft for days, far better than butter-based recipes which can dry out faster.
- Use Parchment Handles: Leaving an overhang lets you lift the entire slab out of the pan for clean, professional-looking slicing without damaging the first piece.
Variations
Once you’ve mastered the classic recipe, this base is perfect for experimentation.
- Nutty Crunch: For a wonderful textural contrast, try folding in a cup of chopped pecans or walnuts into the batter before baking. Their earthy flavor is a natural match for the warm spices.
- Chocolate Chip: Pumpkin and chocolate are a surprisingly perfect pairing. Stir in one cup of semi-sweet or dark chocolate chips for pockets of rich, melted goodness.
- Streusel Topping: If you aren’t a fan of cream cheese frosting, top the raw batter with a simple streusel crumble made from flour, brown sugar, cinnamon, and cold butter.
FAQs
How do I store them?
Store in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration.
Can I freeze them?
Yes, they freeze perfectly for up to 3 months. For best results, flash-freeze individual slices on a baking sheet before transferring them to a freezer-safe bag.
Can I use fresh pumpkin?
You can, but you must blot it thoroughly with paper towels first to remove its high excess water content, which can make the bars dense.
Why are my bars dense?
This is almost always caused by overmixing the batter. Mix just until the flour is incorporated and not a moment more.
Can I use a 9×13-inch pan?
Yes, but the bars will be much thicker and will require a longer baking time, likely 40-45 minutes. Keep a close eye on them.
Print
Moist Pumpkin Bars with Brown Butter Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Forget every dry, bland pumpkin bar you’ve ever had! This recipe delivers an incredibly moist, perfectly spiced cake-like bar that simply melts in your mouth. The real star is the tangy, nutty brown butter cream cheese frosting, which adds a layer of deep, caramel-like flavor that elevates these bars from simple to sublime. Easy to make with a foolproof oil-based batter, these bars stay soft for days and are guaranteed to become your go-to fall dessert.
Ingredients
For the Pumpkin Bars
4 large eggs, at room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
1 cup vegetable oil
1 (15-oz) can pumpkin puree
2 tbsp real maple syrup
2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 ¾ tsp ground cinnamon
¾ tsp ground nutmeg
¼ tsp ground cloves
⅛ tsp ground ginger
⅛ tsp salt
For the Brown Butter Cream Cheese Frosting
13 oz cream cheese, softened
6 tbsp unsalted butter
2 – 2 ½ cups powdered sugar, to taste
1–2 tbsp milk, as needed
½ tsp ground cinnamon
2 tsp vanilla extract
A pinch of salt
Instructions
Prep Oven and Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides to use as handles for easy removal later.
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Continue whisking for at least 30 seconds to ensure the spices and leaveners are evenly distributed.
Mix Wet Ingredients
In a large bowl using a hand mixer or stand mixer, beat the eggs, granulated sugar, and brown sugar together on medium-high speed for about 2 minutes, until the mixture is pale, thick, and fluffy. Slowly stream in the oil, then mix in the pumpkin puree and maple syrup until everything is well combined and smooth.
Combine and Bake
Pour the dry ingredients into the wet ingredients. Mix on the lowest speed or fold by hand with a spatula just until no streaks of flour remain. Do not overmix. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Bars & Brown the Butter
Let the bars cool completely in the pan on a wire rack. While they cool, make the brown butter. Melt the butter in a light-colored skillet over medium heat. Swirl the pan continuously as the butter foams and sizzles. Continue cooking until nutty brown specks form at the bottom and it smells richly aromatic. Immediately pour the brown butter into a heatproof bowl to stop the cooking and let it cool to room temperature.
Whip the Frosting
In a large bowl, beat the softened cream cheese until completely smooth and free of lumps. Mix in the cooled brown butter, vanilla, and cinnamon. Gradually add the powdered sugar, one cup at a time, mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time until you reach a creamy, spreadable consistency.
Frost and Serve
Once the pumpkin bars are completely cool, spread the frosting evenly over the top. Use the parchment handles to lift the bars out of the pan, then slice and serve.
Notes
Room Temperature is Key:
Using room temperature eggs and cream cheese is essential for a smooth batter and a lump-free frosting.
Don’t Overmix:
To keep the bars tender and cake-like, mix the batter only until the flour is just combined. Overmixing develops gluten and will result in a dense, chewy texture.
Pan Size Matters:
A 10×15-inch jelly roll pan creates bars with the perfect thickness. If you use a 9×13-inch pan, the bars will be much thicker and require a longer bake time (around 40-45 minutes).
Storage:
Store leftover bars in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 355
- Sugar: 26
- Sodium: 185
- Fat: 21
- Saturated Fat: 7
- Unsaturated Fat: 13
- Carbohydrates: 39
- Fiber: 1
- Protein: 4
- Cholesterol: 52
Keywords: pumpkin bars, brown butter frosting, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin spice, dessert bars
