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Browned Butter Frosted Pumpkin Bars

Browned Butter Frosted Pumpkin Bars
Image Credit:
MShev/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 5 dozen small bars.
Category
Cookies and Bars
Course
Desserts
Occasions
Halloween
Preparation Method
Cook
Sources
LAND O LAKES

It’s hard to resist these Browned Butter Frosted Pumpkin Bars! For a twist on flavor and texture, try adding tangy cranberries to the mix.

Bars

Ingredients
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)

Instructions

  1. Heat oven to 350ºF.
  2. 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).
  3. Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

Frosting

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

Instructions

  1. 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.
  2. Add sugar and vanilla to cooled browned butter and mix well. Stir in enough milk for desired frosting consistency.
  3. Spread frosting over cooled bars. Cut into bars.

 

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Mistymccool</span> Thu, 10/06/2011 - 16:42
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!!
<span>Japelletier2</span> Wed, 10/27/2010 - 09:50

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

<span>Sharon Brown</span> Sat, 11/18/2023 - 05:25
I made these for our monthly game day with friends and they were a hit! The tip to use a 13"x9" pan and baking for 25 minutes worked perfectly. I'll definitely make these again!
<span>Judith Rice</span> Thu, 10/18/2018 - 17:58
I am so glad you post comments after your recipes. I find them to be very helpful.I have been baking for 60 yrs,but I LOVE your recipes,and love trying something new.I use your recipes often,and they always turn out delicious.Thank you so much. God bless!!
<span>Judith Rice</span> Thu, 10/18/2018 - 17:58
I am so glad you post comments after your recipes. I find them to be very helpful.I have been baking for 60 yrs,but I LOVE your recipes,and love trying something new.I use your recipes often,and they always turn out delicious.Thank you so much. God bless!!