35-Minute Sour Cream Pumpkin Bars with Heavenly Brown-Butter Frosting Recipe

Introduction

These 35-Minute Sour Cream Pumpkin Bars combine moist pumpkin flavor with a rich, tender crumb. Topped with a heavenly brown-butter frosting, they make a perfect treat for autumn or any time you crave a cozy dessert.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter (for frosting)
• 2 cups powdered sugar (for frosting)
• 2 tablespoons milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Step 3: In another bowl, mix the pumpkin puree, sour cream, eggs, melted butter, and vanilla extract until smooth.
4. Step 4: Combine the wet ingredients with the dry ingredients and stir until just blended. Avoid overmixing.
5. Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: For the frosting, melt the 1/2 cup of unsalted butter in a saucepan over medium heat until it turns a golden brown color with a nutty aroma. Remove from heat and let it cool slightly.
7. Step 7: Whisk in powdered sugar, milk, and vanilla extract until smooth and spreadable.
8. Step 8: Spread the frosting evenly over the cooled pumpkin bars. Cut into squares and serve.

Tips & Variations

• Use canned pumpkin puree for consistent moisture and flavor, but homemade pumpkin puree works well too.
• To make the bars extra moist, be careful not to overbake—start checking at 25 minutes.
• Add chopped nuts like pecans or walnuts to the batter for a crunchy texture.
• For a spicier twist, increase the cinnamon or add a pinch of ground cloves or ginger.
• Use salted butter for the frosting if you prefer a slightly savory contrast.

Storage

Store the pumpkin bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture. You can also freeze the bars, un-frosted, wrapped tightly for up to 2 months; thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but make sure it’s well-drained to avoid adding excess moisture that can affect the texture of the bars.

How do I know when the bars are done baking?

Insert a toothpick into the center of the bars. If it comes out clean or with a few moist crumbs, the bars are done. Avoid waiting for a completely dry toothpick to keep the bars tender.

35-Minute Sour Cream Pumpkin Bars with Heavenly Brown-Butter Frosting Recipe

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★★★★★

4.7 from 56 reviews

• Author: Ella
• Total Time: 35-40 minutes
• Yield: 12–16 bars 1x

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Description

These 35-Minute Sour Cream Pumpkin Bars are a moist and flavorful treat, perfectly spiced with cinnamon and nutmeg, and topped with a rich, heavenly brown-butter frosting. A simple but irresistible dessert that brings the warmth of fall flavors into every bite.

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Ingredients

Scale 1x2x3x

For the Pumpkin Bars

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Brown-Butter Frosting

• 1/2 cup unsalted butter
• 2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking and ensure even cooking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening agents.
3. Combine wet ingredients: In a separate bowl, stir together the canned pumpkin puree, sour cream, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform.
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the bars tender.
5. Bake the pumpkin bars: Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the bars are fully cooked.
6. Make the brown-butter frosting: While the bars bake, melt the 1/2 cup unsalted butter in a saucepan over medium heat, swirling occasionally, until it turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool slightly.
7. Finish the frosting: Whisk the powdered sugar, milk, and vanilla extract into the cooled browned butter until the frosting is smooth and spreadable.
8. Frost and serve: Once the pumpkin bars have cooled completely, spread the brown-butter frosting evenly over the top, then cut into squares and serve.

Notes

• Ensure the bars are completely cooled before frosting to prevent the frosting from melting.
• You can substitute canned pumpkin puree with fresh pumpkin puree if desired.
• For extra texture, consider adding chopped pecans or walnuts to the batter or frosting.
• Use room temperature eggs for the best mixing results.
• Store the bars in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin bars, sour cream pumpkin bars, brown butter frosting, fall dessert, pumpkin dessert, easy pumpkin bars