Pumpkin Bars With Brown Butter Caramel Frosting
Soft, cakey pumpkin bars topped with a rich, nutty brown-butter caramel frosting and a hint of flaky sea salt. An easy, yet elegant fall dessert perfect for any occasion.
Equipment
- large bowl
- Whisk
- 10.5 x 16 inch pan (or 15x10 inch jelly roll pan)
- Wire rack
- Medium saucepan
Ingredients
For the Pumpkin Bars:
- 2 cups brown sugar
- 1 cup canned pumpkin puree
- 4 eggs
- 1 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 cup melted butter
For the Caramel Frosting:
- 1/2 cup firm butter
- 1 cup brown sugar
- 1/4 cup milk
- 1 3/4 cup powdered sugar
Instructions
Preparation and Mixing
- Preheat your oven to 350°F (175°C). Grease and flour a 10.5 by 16 inch pan so the bars can be removed cleanly.
- In a large bowl, whisk together the brown sugar, canned pumpkin puree, and eggs until the mixture is glossy and uniform.
- In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and ground ginger to evenly distribute the spices and leaveners.
- Gradually stir the dry mixture into the pumpkin mixture, stopping as soon as no dry flour is visible to avoid a tough crumb.
- Pour in the melted butter and fold until the batter is smooth, satiny, and pourable.
Baking the Pumpkin Bars
- Spread the batter evenly in the prepared pan. Bake for about 40 minutes, until the top springs back with a gentle press and a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack. This is crucial, as warm bars will melt the frosting.
Brown Butter Caramel Frosting
- In a medium saucepan over medium heat, melt the 1/2 cup of firm butter. Continue cooking, swirling the pan, until it foams and you see amber-brown specks at the bottom and smell a nutty aroma.
- Immediately add the 1 cup of brown sugar and boil for exactly two minutes, stirring constantly. The mixture will become thick and glossy.
- Carefully stir in the milk, let it bubble up, then bring it back to a boil before removing the pan from the heat.
- Whisk in the powdered sugar until the frosting is smooth and pourable.
Frosting and Finishing
- Working quickly, pour the hot frosting over the completely cooled bars. Tilt the pan to spread it evenly, as this type of frosting sets fast.
- While the frosting is still wet and shiny, sprinkle lightly with flaky sea salt.
- Let the frosting set completely before slicing into squares to serve.
Notes
Pan Size Tip: A standard 15x10 inch jelly roll pan can be used as a substitute. If you use this size, start checking for doneness around the 30-35 minute mark as the bake time may be shorter.
Frosting Perfection: The 2-minute boil is the key to a smooth, fudgy frosting that sets properly. Do not shorten this step. Pour the frosting immediately after mixing it, as it begins to set very quickly.
Storage: Keep bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; note that the frosting will become firmer when chilled.
Make-Ahead Instructions: You can bake the pumpkin bars a day ahead and store them covered at room temperature. For the best glossy finish, prepare and pour the frosting closer to serving time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 3500IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!