Rich Brown Butter Maple Pumpkin Bars: A Fall Treat (Print Version)
Discover rich Brown Butter Maple Pumpkin Bars. My personal recipe for tender pumpkin bars with a decadent brown butter maple frosting. Perfect for autumn!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ For the Pumpkin Bars Base
01 -
2 cups (240g) all-purpose flour
02 -
1 cup (200g) granulated sugar
03 -
½ cup (100g) packed light brown sugar
04 -
15 oz (425g) can pumpkin puree (not pie filling)
05 -
2 large eggs
06 -
½ cup (120ml) vegetable oil
→ Spices & Leavening
07 -
2 tsp baking powder
08 -
1 tsp baking soda
09 -
2 tsp ground cinnamon
10 -
1 tsp ground nutmeg
11 -
½ tsp ground ginger
12 -
½ tsp salt
→ For the Brown Butter Maple Frosting
13 -
½ cup (113g) unsalted butter
14 -
3 cups (360g) powdered sugar, sifted
15 -
¼ cup (60ml) pure maple syrup
16 -
1 tsp vanilla extract
17 -
1-2 tbsp milk or cream (if needed)
# Instructions:
01 -
First things first, preheat your oven to 350°F (175°C), hon. Grab a 9x13 inch baking pan and give it a good spray with non-stick cooking spray, or grease it with butter and flour. I always forget this step sometimes and end up scrambling, so learn from my mistakes! This little bit of prep makes sure your amazing Brown Butter Maple Pumpkin Bars come out clean and easy later. It’s a small step, but it makes a huge difference for a smooth baking experience. You don't want your beautiful bars sticking to the pan, trust me on this one.
02 -
In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Just a quick whisk to get everything combined and eliminate any lumps. I used to just dump it all in, but a quick whisk here makes sure your spices are evenly distributed throughout the batter, which means every bite of your Brown Butter Maple Pumpkin Bars will be perfectly spiced. It's a tiny detail, but it really contributes to the overall flavor consistency. Don't worry if it's not perfectly uniform, a few lumps are totally fine.
03 -
In a separate, larger bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, and vegetable oil until they're smooth and well combined. This step always smells so good, like autumn in a bowl! Don't overdo it, just get everything incorporated. I once got distracted here and kept whisking, thinking it needed to be "extra fluffy," but it really doesn't. Just a nice, smooth mixture is what we're aiming for, creating the perfect base for these Brown Butter Maple Pumpkin Bars.
04 -
Now, gradually add your dry ingredient mixture to the wet ingredients, mixing just until combined. Be gentle here! Overmixing can lead to tough bars, and we want tender, moist Brown Butter Maple Pumpkin Bars. I usually use a spatula and fold it in, making sure there are no streaks of flour, but not beating it to death. A few small lumps are perfectly acceptable, even desirable; it means you haven't overmixed. The batter will be thick and wonderfully orange, smelling like pure fall goodness.
05 -
Pour your beautiful batter into the prepared 9x13 inch pan and spread it evenly with your spatula. Pop it into your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it! Oven temperatures vary, and I've definitely overbaked a batch or two in my day. You want them just set, moist, and smelling absolutely incredible, ready for their fantastic brown butter maple frosting. This is where the magic happens for the bars themselves.
06 -
While the bars cool, let’s make that divine frosting! Melt the unsalted butter in a small saucepan over medium heat. Swirl it constantly until it turns a lovely golden brown and smells nutty. This is your brown butter, and it makes these Brown Butter Maple Pumpkin Bars sing! Immediately pour it into a heatproof bowl to stop it from burning. Once slightly cooled, whisk in the powdered sugar, maple syrup, and vanilla extract until smooth and creamy. If it’s too thick, add a tiny splash of milk. If it’s too thin, a bit more powdered sugar. Frost the cooled bars generously. Honestly, this frosting is the best part, that nutty, sweet, maple goodness is just everything.
# Notes:
01 -
Don't overmix the batter; a few lumps are fine, promise.
02 -
These keep well in an airtight container for up to 3 days on the counter.
03 -
No maple syrup? Honey works for the frosting, but the flavor is different.
04 -
A sprinkle of flaky sea salt on the frosting just makes everything pop.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
small saucepan
06 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 3g