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Browned Butter Frosted Pumpkin Bars

Browned Butter Frosted Pumpkin Bars
Makes:
60 bars (5 dozen)
Prep Time:
20
minutes
Total Time:
55
minutes
based on
24 reviews
Browned Butter Frosted Pumpkin Bars have unexpectedly wonderful flavors from the browned butter used in the frosting. Ready in less than 1 hour.

In this recipe:


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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 3/4 cup butter (we recommend LAND O LAKES® Butter), melted
  • 3 large eggs
  • 3/4 cup chopped dried cranberries
  • 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), melted
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or 1/3 cup milk
  • Ground cinnamon (optional)

Directions:

PREHEAT oven to 350° F.

FOR BARS:
COMBINE
flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in large bowl. Stir in pumpkin, 3/4 cup butter and eggs; mix well. Stir in cranberries. Spread batter into ungreased 15x10-inch jelly-roll pan.

BAKE for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

FOR FROSTING:
MELT
1/2 cup butter in 1-quart saucepan over medium heat, stirring occasionally, for 4 to 6 minutes or until butter just starts to brown. WATCH CLOSELY. Immediately remove from heat. Pour into medium bowl; cool 5 minutes.

ADD powdered sugar and vanilla extract to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon. Cut into bars.


Reviews:

Review This Recipe
  •  Star(s)

    SO DELICIOUS!!!!!

    JEANNIE KIRK from Oklahoma City, OK

    This was so easy to make and it tastes so good. I added mine own touch to it and made it even better too.

  •  Star(s)

    Yummy!

    Deborah Nazaroff from Kerman, CA

    This was a delicious snack cake (which is what I would call it). Easy, yummy, and quick.

  •  Star(s)

    Browned Butter Frosted Pumpkin Bars

    patricia johnson from Lufkin, TX

    This recipe was so easy to make and very good.Make this for an baby shower and everyone said that they love it,they like how the Browned Butter give it the tasty.I but blue icing on it because it an boy.I definatey will be making this again.

  •  Star(s)

    Pumpkin Bars with Brown Butter icing

    Nancy Janyszeski from Revere, PA

    These are excellent. I used fresh cranberries and to cut the calories a bit, I did halve the icing. What a good recipe for a take along. You do have to watch that butter.

  •  Star(s)

    Browned Butter Frosted Pumpkin Bars

    Pat Wuestenberg from WATERTOWN, WI

    I couldn't wait till Thanksgiving to try this one.It was very good , my family enjoyed these bars; i'll make them again real soon.

  •  Star(s)

    Nice Autumn Treat

    Dawn Willitz from LAKELAND, FL

    The recipe was very easy, and the pumpkin and cranberries make a lovely combination just right for fall.

  •  Star(s)

    pumpkin crandberry bars

    STACEY STRANDBERG from HARTLAND, WI

    I just made these last night and they were a big hit with the family. It is an easy recipe to make. I used fresh crandberries instead of dried ones and the recipe turned out fine.

  •  Star(s)

    These are a Winner!

    Lisa Altman from Kuna, ID

    Family and friends flock to my house for this great recipe that is easy and very good!!!

  •  Star(s)

    Browned Butter Frosted Pumpkin Bars

    Bette Dant from Gaithersburg, MD

    Very moist, not too sweet, it's my husbands new favorite. I have made it with both fresh and dried cranberries and both are good. Its also good with just a dusting of powered sugar on the top.

  •  Star(s)

    The Best Ever

    Tanya Robinson from atlanta, GA

    My husband LOVES this recipe and he isn't a big pumpkin fan. The cake isn't too sweet and the frosting with the browned butter is perfect.

  •  Star(s)

    Frosted Pumpkin Bars are a good winter treat

    Kay Fletcher from Toledo, OH

    I made this recipe and took it to the office. Although I left out the cranberries, they were so moist and yummy. The browned butter frosting is a wonderful topping for the bars. I'd make them again, and add toasted pecans in the bars.

  •  Star(s)

    GREAT!!!

    norman morris from bronx, NY

    They tasted better than I thought they would. I did make a few changes. I used fresh cranberries instead of dried. I added walnuts. And for the icing, I only had 1 1/2 cups of powdered sugar so I just drizzled it over the top. And I added the cinnamon directly to the icing instead of sprinkling it on the top. Everyone who had a piece loved it.

  •  Star(s)

    A great Change!

    Patrice Marshall from Park Ridge, IL

    I was looking for something seasonal , yet different. These bars took minimal effort to make, were moist and got rave reviews.

  •  Star(s)

    Very good pumpkin Bars

    Paule Hocker from Eden Prairie, MN

    I made these for a potluck. I made them in small muffin shapes. I used 1/2 the batter without cranberries and the other I used half the cranberries in the batter and the rest on top of the icing to indicate they had cranberries. That way everyone enjoyed them. I got rave reviews. I will make these again for sure. Kids love them too!

  •  Star(s)

    The Best!

    Roberta Gelle from Elyria, Oh

    I made these bars for two different group meetings. They were excellent! Everyone loved them. Didn't have any left overs to bring home.

  •  Star(s)

    Awesome!

    Pearl Rogers from San Francisco, CA

    I made these for the holidays last year and I received rave reviews. They are very moist and the pumpkin flavor is enhanced by the brown butter in the frosting.

  •  Star(s)

    Heaven on Earth!!

    Melissa Zellers from Almont, MI

    This has to be the BEST pumpkin recipe I have ever had! My husband and I ate half the pan by ourselves in a matter of hours. I actually used raisins instead of cranberry's and it was delicious. I will definitely be making this recipe for family get togethers and potlucks. Delicious!!

  •  Star(s)

    Browned Butter Frosted Pumpkin Bars

    Sarah Jalbert from Parkersburg, WV

    This is a good way to get extra vitamins and food groups into one's daily diet. Especially for children. Delicious!!!

  •  Star(s)

    Definately worth the work!!!

    Patty Ottum from La Crosse, WI

    Excellent recipie! They don't look like gold, but once you have one piece, you can't stop! Very moist and yummy! I used chopped fresh cranberries and they made it a little moister too!

  •  Star(s)

    absolutely delicious in place of pumpkin pie

    Andrea Lamacki from River Forest, IL

    When you don't want pumpkin pie but feel like cake instead, you have got to make these bars. They are absolutely delicious. Made them for the teachers at my daughters school and they absolutely loved them, all 45 of them (teachers that is) :o)

  •  Star(s)

    Review for Browned Butter Frosted Pumpkin Bars

    Ruth Barrows from Van Nuys, Ca, USA

    I was looking for a recipe with dried cranberries & came upon this one. I tried it for my jobs Halloween potluck, even though I forgot to brown the butter for the frosting, everyone loved it. A couple of women even asked me for the recipe, so I emailed them the recipe from this website.

  •  Star(s)

    Review for Browned Butter Frosted Pumpkin Bars

    Sabrina Myers from Moneta, Va, United States

    I made this for one of our weekly family gatherings....everyone LOVED it, had 2 or 3 pieces even! The only thing I changed was omitting the cranberries, it was delicious!

  •  Star(s)

    Review for Browned Butter Frosted Pumpkin Bars

    Kathy Carvalho from waltham, ma

    fabulous they look wicked appealing

  •  Star(s)

    Review for Browned Butter Frosted Pumpkin Bars

    erin sonnenschein from san francisco, ca

    I made a delicious low-fat variation. I substitued all but 2 tsp of the butter in the bars with applesauce. In the frosting, I substitued non-fat creamcheese for the butter, which makes a topping similar to what you'd find in carrot cake.

Nutrition Facts

Serving Size: 1/60 of recipe

Servings Per Recipe: 60 

  • Calories: 100
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 70mg (3% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 13g
  • Protein: 1g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Browned Butter Frosted Pumpkin Bars

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 3/4 cup butter (we recommend LAND O LAKES® Butter), melted
  • 3 large eggs
  • 3/4 cup chopped dried cranberries
  • 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), melted
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or 1/3 cup milk
  • Ground cinnamon (optional)

 

Directions

PREHEAT oven to 350° F.

FOR BARS:
COMBINE
flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in large bowl. Stir in pumpkin, 3/4 cup butter and eggs; mix well. Stir in cranberries. Spread batter into ungreased 15x10-inch jelly-roll pan.

BAKE for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

FOR FROSTING:
MELT
1/2 cup butter in 1-quart saucepan over medium heat, stirring occasionally, for 4 to 6 minutes or until butter just starts to brown. WATCH CLOSELY. Immediately remove from heat. Pour into medium bowl; cool 5 minutes.

ADD powdered sugar and vanilla extract to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon. Cut into bars.

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