Pumpkin Bars With Browned Butter Frosting

Recipe by:

"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."

Recipe: #25553       February 03, 2017

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


  • Serving Size: 1 (119.5 g)
  • Calories 407.6
  • Total Fat - 16.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 55.4 mg
  • Sodium - 225.4 mg
  • Total Carbohydrate - 62.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 50.8 g
  • Protein - 3.3 g
  • Calcium - 59.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0 mg

Prep Time
Cook Time
Ready In

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, and oil until combined.

Step 4

Spread batter in a 15 x 10-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.



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)