Pumpkin Bars with Brown Butter Frosting

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Yield: Yield: 30 to 36 bars


These cakelike bar cookies use elements that are both traditional and fancy: a simple pumpkin cake base topped with a nutty brown-butter frosting.


Unsalted butter, for the pan

1-1/2 cups granulated sugar

1 Tbs. grated fresh ginger

9 oz. (2 cups) all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. baking soda

1/4 tsp. ground nutmeg, preferably freshly grated

Pinch ground cloves

3/4 tsp. table salt

1 15-oz. can unsweetened pumpkin purée

3/4 cup canola oil

4 large eggs

1 tsp. pure vanilla extract

12 oz. (24 Tbs.) unsalted butter, at room temperature

4 oz. cream cheese, at room temperature

1 tsp. pure vanilla extract

1/4 tsp. table salt

2 cups confectioners’ sugar

1/2 cup finely chopped crystallized ginger, for garnish


Position a rack in the center of the oven and heat to 350°F. Butter a large rimmed baking sheet (12