Pumpkin Bars With Browned Butter Frosting

Prep Time
Cook Time
Ready In

"Here in this recipe these moist pumpkin bars are spiced with cinnamon and cloves and topped with a creamy browned butter frosting. So good for the soul."

Original recipe yields 18-36 servings
  • FOR BROWN BUTTER FROSTING (refer to Note below)


  • Serving Size: 1 (120.3 g)
  • Calories 409.8
  • Total Fat - 16.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 55.4 mg
  • Sodium - 225.8 mg
  • Total Carbohydrate - 63.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 50.9 g
  • Protein - 3.4 g
  • Calcium - 62.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large bowl stir together first seven ingredients (all the way through cloves).

Step 3

Stir in pumpkin, eggs, vanilla extract, and oil until combined.

Step 4

Spread batter in a 9x13-inch baking pan coated with nonstick cooking spray.

Step 5

Bake for 25 - 30 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.

Step 6

Spread with Browned Butter Frosting. Cut into bars. Store in the refrigerator up to 3 days. (Makes 36 bars).


Step 7

In a small saucepan heat the butter over medium-low heat until melted.

Step 8

Continue heating until butter turns a light golden brown, stirring occasionally. Cool slightly.

Step 9

In a large bowl beat browned butter, powdered sugar, milk, and vanilla extract on medium until frosting reaches spreading consistency, adding additional milk if needed. (Makes 1 1/2 cups).

NOTE: I prefer doubling the frosting as it is really good and therefore adds more yumminess and completeness to this recipe, but it is up to you.

Tips & Variations

No special items needed.



YUM! Made as directed but baked in two 8" square pans, as I was making for two family members. Doubled the frosting and had a some left over. We would like to have more spice in the cake, which I will do next time. Love the texture! Thank you for sharing Nat!

review by:
(2 Oct 2018)


Delicious. I cut recipe in half and the pan I used was a little smaller than needed, so bars were thicker, but still really good and moist. The frosting is wonderful. ETA I also added some chopped pecans to batter.

review by:
(2 Nov 2017)


Awesome! We loved this and it's going into my Best of 2017 cookbook. I made it as directed but at the last minute discovered that I didn't have enough sugar for the frosting. I dusted it with powdered sugar instead and we loved it like that too. Next time (there will be a next time!) I'll make the frosting. Thanks for sharing your delicious recipe, FEM. :)

review by:
(30 Oct 2017)