Browned Butter Frosted Pumpkin Bars


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Average: 3.9 (20 votes)

Tangy cranberries stud these luscious, spicy pumpkin bars.



1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1 (15-ounce) can pumpkin
3/4 cup (1-1/2 sticks) salted butter, melted
3 eggs
3/4 cup chopped sweetened dried cranberries (optional)


Heat oven to 350ºF.

In a bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and ginger. Stir in pumpkin, butter, and eggs; mix well. Stir in cranberries (if using).

Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes, or until toothpick inserted into the center comes out clean. Cool completely.



1/2 cup (1 stick) salted butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 to 1/3 cup milk


In a 1-quart saucepan over medium heat,  melt butter, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into a bowl and cool for 5 minutes. Add sugar and vanilla to cooled browned butter and mix well. Stir in enough milk for desired frosting consistency.

Spread frosting over cooled bars. Cut into bars.


Photo Credit: 



Makes about 5 dozen small bars.

Nutritional Information: 

Nutrition Facts (1 bar); Calories 110; Fat 4g; Cholesterol 20mg’ Sodium 80mg; Carbohydrate 17g; Dietary Fiber 0g; Protein 1g

Preparation Method


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browned butter frosted pumpkin bars

trying to print this off and I do not want 5 pages of picture...just the recipe..


If you click the print icon at the top of the page, then it should open a print-friendly page for most modern computers.

I made these today just like

I made these today just like the recipe said and they are AMAZING!!! I used a smaller pan and baked for 25 minutes and it made a really moist and fabulous cake!! I am adding this to the recipes that I will make again and again. Thanks for sharing!!

I made this recipe twice as

I made this recipe twice as directed except left out the cranberries, used a 13"x9" pan and baked it for about 25 minutes. The resulting pumpkin cake squares were absolutely scrumptious and were served to two different women's groups entertained in my home. They were an absolute hit and knowing they came from The Old Farmer's Almanac gave them an additional touch of downhome-ness. Thank you for a new favorite! Julie in the Berkshires of MA

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