Pumpkin Bars with Brown Butter Cream Cheese Frosting

These moist Pumpkin Bars with Brown Butter Cream Cheese Frosting are special because my recipe calls for more than double the pumpkin, compared to most pumpkin bar recipes. Rich spiced pumpkin bars paired with creamy, nutty cheesecake frosting creates an irresistible harmony of flavors. The perfect fall treat!

Pumpkin bars with cream cheese frosting are versatile enough to serve as a casual snack, dessert for a gathering, or even topped with seasonal sprinkles for a featured treat at holiday celebrations. They’re a classic crowd-pleaser! 

Pumpkin bars have a moist and soft texture, while the brown butter cream cheese frosting adds a luxurious, creamy element. This combination in textures results in a delightful dessert. 

Compared to making a traditional cheesecake, pumpkin bars with cream cheese frosting can be simpler and quicker to prepare. My easy brown butter cream cheese frosting pumpkin bars recipe is a great option for an impressive, yet manageable, dessert. Anytime I can make a sheet pan dessert, it saves so much time! 

Personalize my pumpkin bars recipe. Feel free to adjust spice levels, add nuts or chocolate chips, or experiment with different frosting textures and flavors. There’s room to tailor this recipe to your individual preferences.

MORE PUMPKIN RECIPES

Do you love cozy, comforting, and nostalgic autumn-inspired dishes? Check out my other pumpkin recipes: 

• Instant Pot Pumpkin Cheesecake 
• Pumpkin Rice Pudding
• 2-Layer Pumpkin Yogurt

PUMPKIN BARS USING 30 OZ CAN OF PUMPKIN

I love pumpkin bars, especially in the fall and winter. However, I always found the amount of pumpkin in most recipes (usually one, 15 ounce can) to be too little. I like to buy the large cans of pumpkin puree at Costco or Sam’s Club, but I was always having to save the other half. Meanwhile, I found pumpkin bar recipes with half the can to be too dry or not flavorful enough. That’s why I developed this recipe of using 2, 15 ounce cans of pumpkin or a single large can.

The result is an extremely moist, flavorful cake that stands up to the cream cheese frosting. This twist on a classic dessert can be handheld. 

HOW TO MAKE PUMPKIN BARS WITH BROWN BUTTER FROSTING

Keep in mind my pumpkin bar recipe is special because it uses an entire 30 ounce can of pumpkin puree. This is more than double most pumpkin bar recipes, resulting in a super moist dessert that truly showcases the pumpkin flavor! 

• Preheat the oven to 350ºF. Grease a standard size cookie sheet and set aside. 
• Mix together wet ingredients. 
• Stir in sugar until fully incorporated. 
• Mix together dry ingredients in a separate bowl. Then mix into the wet ingredients. 
• Bake for 22-25 minutes and until the center springs back when touched, or the internal temperature reaches at least 200ºF (use my favorite Thermapen One for the best and most accurate temperature).
• Let cool, then frost.

While the pumpkin bars bake, make the brown butter cream cheese frosting.

• Over medium heat, heat the butter until melted. Continue to swirl or stir the butter until browned and nutty, about 5 minutes. Remove from heat and let cool.
• Combine all ingredients, except the powdered sugar, in a medium bowl or stand mixer and blend together until smooth.
• Add powdered sugar, one cup at a time. Incorporate each cup of sugar before adding the next. Add milk or cream as needed to thin.

This recipe makes a generous amount of cream cheese frosting. Use as much as you like on the bars, then freeze any leftover in an airtight container or a sandwich bag. Thaw overnight or in 15 second increments in the microwave when you’re ready to use it again for cinnamon rolls, cakes, or other baked goods.

This pumpkin bar recipe also tastes delicious with my Brown Butter Pecan Frosting! 

HOW TO STORE PUMPKIN BARS WITH BROWN BUTTER CREAM CHEESE FROSTING

DO PUMPKIN BARS WITH CREAM CHEESE FROSTING NEED TO BE REFRIGERATED?

Yes! Desserts and confections with cream cheese must be refrigerated. Additionally, because this pumpkin bar recipe is extremely moist, it’s prone to earlier spoilage if left out too long. They can be left at room temperature for 2-4 hours, but I wouldn’t risk it much longer than that.

CAN PUMPKIN BARS WITH BROWN BUTTER FROSTING BE FROZEN?

Absolutely. Because this moist pumpkin bar recipe uses so much pumpkin, it freezes beautifully without going dry. I would recommend freezing the bars already cut in a single layer, or with a layer of parchment paper between them in a large plastic freezer bag, or a large flat tupperware. 

To defrost, take the bars out of the freezer the night before and let thaw in the fridge overnight. Or, they can be removed from the freezer and left at room temperature until they’ve thawed to your liking.

HOMEMADE PUMPKIN PIE SPICE RECIPE

Many pumpkin recipes include pumpkin pie spice. Pumpkin pie spice is sold in a jar, but it’s simply a combination of spices you probably already have. Plus, it’s typical to only use a couple teaspoons each year! 

I prefer to make homemade pumpkin pie spice, similar to this recipe.

ABOUT THE AUTHOR

Lisa Childs is the food blogger behind Tried, Tested, and True. Join the hundreds of thousands of people each month that learn from Lisa-

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Pumpkin Bars with Brown Butter Cream Cheese Frosting

These Pumpkin Bars with Brown Butter Cream Cheese Frosting are special because my recipes calls for more than double the pumpkin, compared to most pumpkin bar recipes. Rich spiced pumpkin bars paired with creamy, tangy cheesecake frosting creates an irresistible harmony of flavors. The perfect fall treat!

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INGREDIENTS

• 1 cup oil
• 3 eggs
• 1, 30 ounce can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1½  cups sugar
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1½  teaspoons baking soda
• 3 teaspoons ground cinnamon
• ½  teaspoon nutmeg

Cream Cheese Frosting

• 6 tablespoons butter
• 8 ounces cream cheese softened
• 3 teaspoons vanilla
• 2 pinches salt
• 4 cups powdered sugar
• 1-2 tablespoons milk or cream as needed

INSTRUCTIONS

• Preheat oven to 350ºF.
• Grease a standard size cookie sheet and set aside.
• Mix together wet ingredients.
• Stir in sugar until fully incorporated.
• Mix together dry ingredients in a separate bowl, then mix into the wet ingredients.
• Bake for 22-25 minutes and until the center springs back when touched, or the internal temperature reaches at least 200ºF.
• Let cool, then frost.

Cream Cheese Frosting

• Over medium heat, heat the butter until melted. Continue to swirl or stir the butter until browned and nutty, about 5 minutes. Remove from heat and let cool.
• Combine all ingredients except the powdered sugar in a medium bowl or stand mixer and blend together until smooth.
• Add powdered sugar, one cup at a time. Incorporate each cup of sugar before adding the next. Add milk or cream as needed to thin.

NOTES

• This frosting recipe makes a generous amount of cream cheese frosting. Use as much as you’d like on the bars, then freeze any leftover in an airtight container or a sandwich bag. Thaw overnight or in 15 second increments in the microwave when you’re ready to use it again for cinnamon rolls, cakes, or other baked goods.
• This pumpkin bar recipe also tastes delicious with my Brown Butter Pecan Frosting.

Tried this recipe?Mention @triedtestedandtrue!