I finally perfected my Cake Mix Pumpkin Bars Recipe with Brown Butter Cream Cheese Frosting thanks to a clever one-bowl shortcut and an unexpected pantry swap that always has readers asking how I did it.

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I make a lot of fall desserts, but these Pumpkin Bars with Brown Butter Cream Cheese Frosting still surprise me. I started as a skeptic, then the pumpkin puree and the silky cream cheese frosting won me over.

They’re moist not too sweet and crowd pleasing in a weird way so you feel proud handing them out. I call this my Easy Pumpkin Bars moment, and yeah the Butter Cream Cheese Frosting is the star, nutty from browned butter and tangy from cream cheese.

Warning: you might forget you had plans after the first bite, you wont want to stop.

Ingredients

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Pumpkin puree adds fiber and vitamin A, moistness and earthy sweetness, not too sugary.
Brown butter gives nutty caramel flavor, richer than plain butter, makes frosting taste fancy.
Cream cheese gives tangy creaminess, adds fat and protein but still indulgent, smoothing texture.
Brown sugar sweetens with molasses notes, a bit moist, deep caramel like sweetness.
Flour supplies carbs and structure, not much nutrition but essential for cake like crumb.
Eggs bind the batter, add protein and richness, help it rise and set.
Cinnamon ginger nutmeg and cloves give warm aromatic spice, tiny antioxidants and flavor boost.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 (15 ounce) can pumpkin puree

1/2 cup vegetable oil

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1/2 cup unsalted butter (1 stick), browned and cooled

3 to 3 1/2 cups powdered sugar

1 teaspoon vanilla extract (for frosting)

Pinch of fine sea salt (for frosting)

1 to 2 tablespoons heavy cream or milk, if needed to thin the frosting

Optional: about 1/4 cup chopped toasted pecans for topping

How to Make this

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1. Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with foil or parchment, leaving an overhang, and grease lightly so the bars release easy.

2. In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Set aside.

3. In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth. Stir in 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil and 1 teaspoon vanilla extract until combined.

4. Add the dry ingredients to the wet and fold until just combined, don’t overmix, a few small lumps are fine. Scrape batter into the prepared pan and smooth the top.

5. Bake 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs but not wet batter. Let the bars cool completely in the pan on a wire rack before frosting, seriously, if they’re warm the frosting will slide.

6. While bars cool brown 1/2 cup unsalted butter in a light colored skillet over medium heat, swirling often. Watch carefully, it goes from browned to burned fast. When you see golden brown flecks and it smells nutty remove from heat and let cool to room temperature.

7. Make the frosting: beat 8 ounces softened cream cheese until smooth, then slowly beat in the cooled brown butter. Gradually add 3 to 3 1/2 cups powdered sugar until you reach your desired sweetness and thickness, add 1 teaspoon vanilla extract and a pinch of fine sea salt. If frosting is too stiff add 1 to 2 tablespoons heavy cream or milk, one tablespoon at a time, until spreadable.

8. Spread the frosting evenly over the completely cooled pumpkin bars. If you want texture sprinkle about 1/4 cup chopped toasted pecans on top while the frosting is still soft.

9. Chill the frosted bars for at least 30 minutes to set the frosting, then use the parchment/foil overhang to lift from the pan and cut into squares. Store leftovers chilled.

Equipment Needed

1. 9×13 inch baking pan, lined with foil or parchment and greased so the bars come out easy
2. One medium bowl and one large bowl for dry and wet mixes
3. Measuring cups and measuring spoons
4. Whisk (for dry ingredients and to help with eggs if you don’t use a mixer)
5. Electric hand mixer or sturdy wooden spoon if you’re doing it by hand
6. Rubber spatula for folding batter and scraping the bowl
7. Light colored skillet for browning the butter (watch it closely)
8. Wire cooling rack and a toothpick to test doneness

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree? Yes, but make sure it's cooked and well drained first. Fresh roasted pumpkin has more water than canned, so mash and squeeze out extra liquid or cook it down until thick, otherwise your bars can be too wet.

How do I brown the butter without burning it? Melt it in a light colored pan over medium heat, swirl often, watch for foam then brown specks and a nutty smell, about 5 to 7 minutes. Take it off the heat right away and let it cool before mixing into the frosting so the cream cheese does not melt.

My frosting is too thin or too thick, what do I do? Too thin add more powdered sugar a little at a time. Too thick add 1 teaspoon at a time of heavy cream or milk until you get the spreadable consistency. If it's soft from warm butter chill it 10 to 20 minutes, then stir and use.

What pan size and bake time should I use? Use a 9×13 inch pan and bake 25 to 30 minutes, maybe a little longer depending on your oven. It's done when a toothpick in the center comes out with a few moist crumbs not wet batter. Avoid overbaking so the bars stay moist.

Can I make these ahead or freeze them? Yes. Unfrosted bars freeze well for up to 2 to 3 months. Wrap tightly. Frosted bars can be frozen but the texture of the frosting may change a bit; thaw overnight in the fridge. In the fridge they keep 4 to 5 days covered.

Any quick swaps for oil, sugar or gluten? You can swap melted butter for the oil for a richer flavor, or use half applesauce to cut fat but bars will be denser. Light brown sugar adds moisture and depth, you can use all granulated if needed. For gluten free use a 1 to 1 GF flour blend but expect slight texture changes.

The BEST Pumpkin Bars With Brown Butter Cream Cheese Frosting Recipe Substitutions and Variations

All-purpose flour
- Whole wheat pastry flour – use 1:1; bars will be a touch denser and nuttier.
- 1:1 gluten-free flour blend – swap cup for cup; you might need a little extra moisture and a 10 min rest.
- Oat flour – replace up to half the flour for a tender crumb; for 100% swap add a binder (egg or 1/4 tsp xanthan) and expect a slightly softer texture.
Granulated sugar
- Light brown sugar – 1:1 swap, gives more moisture and caramel notes.
- Coconut sugar – 1:1, less sweet, slightly caramel-y flavor and darker color.
- Maple syrup or honey – replace up to 3/4 cup sugar with 3/4 cup syrup, reduce other liquids by ~2 to 3 tbsp and lower oven temp by 25 F to prevent overbrowning.
Vegetable oil
- Melted unsalted butter – use 1:1; richer flavor and a bit firmer texture when cooled.
- Melted coconut oil – 1:1; if unrefined you’ll get coconut notes and it can firm in the fridge.
- Unsweetened applesauce – replace half to all of the oil for lower fat; bars become more cake-like and a little less tender if you go 100%.
Cream cheese (for frosting)
- Mascarpone – use 1:1, creamier and milder, frosting will be less tangy.
- Whole-milk ricotta, well drained and whipped – use 1:1 but add powdered sugar to thicken and give structure.
- Vegan cream cheese – 1:1 for dairy-free, chill to firm up and adjust powdered sugar to reach the right spreadable thickness.

Pro Tips

1. Fold don’t beat the batter. Use a rubber spatula and lift from the bottom, turning the bowl. Stop when a few streaks of flour remain or the texture looks even. Overmixing = dense bars.

2. Brown the butter like a boss. Use a light colored pan, swirl don’t stir, and when you see tiny brown flecks and a nutty smell take it off the heat and pour it into a cool bowl right away. Let it cool until just pourable before adding to the cream cheese so it wont melt the frosting.

3. Cool completely before frosting. If the bars are even slightly warm the frosting will slide. If you need to speed it up chill them for 20 to 30 minutes. For clean cuts dip a sharp knife in hot water, wipe it off, then slice, repeating between cuts.

4. Fix frosting texture without guesswork. Start with the lower amount of powdered sugar then add more to get the thickness you want. If it ends up too soft chill for 10 to 20 minutes then rewhip. If too stiff add cream one teaspoon at a time. Taste as you go, the brown butter gives a richer flavor so you might want a little less sugar.

5. Make ahead and storage hacks. These actually taste better the next day, so if you can wait do it. Freeze single squares on a tray then bag them for long term storage. Toast pecans right before serving so they stay crunchy.

The BEST Pumpkin Bars With Brown Butter Cream Cheese Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

542

kcal

Equipment: 1. 9×13 inch baking pan, lined with foil or parchment and greased so the bars come out easy
2. One medium bowl and one large bowl for dry and wet mixes
3. Measuring cups and measuring spoons
4. Whisk (for dry ingredients and to help with eggs if you don’t use a mixer)
5. Electric hand mixer or sturdy wooden spoon if you’re doing it by hand
6. Rubber spatula for folding batter and scraping the bowl
7. Light colored skillet for browning the butter (watch it closely)
8. Wire cooling rack and a toothpick to test doneness

Ingredients

2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup unsalted butter (1 stick), browned and cooled
3 to 3 1/2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Pinch of fine sea salt (for frosting)
1 to 2 tablespoons heavy cream or milk, if needed to thin the frosting
Optional: about 1/4 cup chopped toasted pecans for topping

Directions

Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with foil or parchment, leaving an overhang, and grease lightly so the bars release easy.
In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Set aside.
In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth. Stir in 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil and 1 teaspoon vanilla extract until combined.
Add the dry ingredients to the wet and fold until just combined, don't overmix, a few small lumps are fine. Scrape batter into the prepared pan and smooth the top.
Bake 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs but not wet batter. Let the bars cool completely in the pan on a wire rack before frosting, seriously, if they're warm the frosting will slide.
While bars cool brown 1/2 cup unsalted butter in a light colored skillet over medium heat, swirling often. Watch carefully, it goes from browned to burned fast. When you see golden brown flecks and it smells nutty remove from heat and let cool to room temperature.
Make the frosting: beat 8 ounces softened cream cheese until smooth, then slowly beat in the cooled brown butter. Gradually add 3 to 3 1/2 cups powdered sugar until you reach your desired sweetness and thickness, add 1 teaspoon vanilla extract and a pinch of fine sea salt. If frosting is too stiff add 1 to 2 tablespoons heavy cream or milk, one tablespoon at a time, until spreadable.
Spread the frosting evenly over the completely cooled pumpkin bars. If you want texture sprinkle about 1/4 cup chopped toasted pecans on top while the frosting is still soft.
Chill the frosted bars for at least 30 minutes to set the frosting, then use the parchment/foil overhang to lift from the pan and cut into squares. Store leftovers chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.