Browned Butter Frosted Pumpkin Bars

Browned Butter Frosted Pumpkin Bars

Pumpkin bars for entertaining! Tangy cranberries stud these luscious, spicy pumpkin bars.

20 min. prep time
60 bars
15515 Ratings



1 1/2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup Land O Lakes® Butter, melted
1 (15-ounce) can pumpkin
3/4 cup sweetened dried cranberries, chopped


4 cups powdered sugar
1 teaspoon vanilla
1/4 to 1/3 cup milk
Ground cinnamon, if desired


Heat oven to 350°F. Combine flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries.

Spread batter into ungreased 15x10x1-inch baking pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, 3-5 minutes or until butter just starts to turn golden brown. Immediately remove from heat. Pour into bowl; cool 5 minutes.

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

Nutrition Facts (1 bar)

Calories: 110

Fat: 4g

Cholesterol: 20mg

Sodium: 80mg

Carbohydrates: 17g

Dietary Fiber: 0g

Protein: 1g

Recipe #10949B©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made these Pumpkin Bars many times and they are delicious. I get lots of compliments on them. I made them when I was visiting my daughter and her family and now my daughter makes them during the Thanksgiving holiday. Sharon, 10/29/2013
I make these every chance I get. stopped by today to reprint. the old copy has worn out.
This recipe is excellent! Not too sweet but the icing tops it off. Sometimes I sprinkle chopped walnuts on the top of the icing.
I made this recipe for a covered dish and it was a big hit! It was fast and easy to put together, and the brown butter icing really made the cake. I did not have cranberries so I used walnuts, and that worked fine. Will make again.
Excellent flavor, moist and delicious
I made these bars for a church group. They were so moist and delicious. They were a big hit.
I will be making them again and again.
This was a wonderful moist bar. Brown butter icing fits it perfectly. I used currants instead of cranberries simply because I didn't have cranberries on hand and it turned out great.
I just used a fresh pumpkin and roasted it then made a puree out of it, much better than canned, I always use fresh.
Love this recipe. I did not put in the cranberries, and it was wonderful without them.
This is an excellent pumpkin bar recipe
This is a great recipe and really makes so much. I skip the browned butter frosting and use cream cheese frosting to simplify during the holidays. Tastes great!
I have made this cake 4 times in the past month,i have had lots of compelments,and asked for the recipe too it.It is such an easy cake too make,i just love it! Cathleen Woodall Fort Walton Beach,Flordia
EXCELLENT and very simple recipe! Can substitute raisins, golden raisins or unsweetened dried cherries as well...equally as tasty!
Easy and absolutely delicious! I have requests to make these every holiday!
This is a great recipe! It's a great alternative to "normal"
pumpkin desserts. YUMMY!
These are delicious (and easy to make)! The cake part is very dense and the frosting is very rich. A little square makes a perfect snack on a crisp autumn afternoon - very indulgent, sweet, and satisfying.

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