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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish the frosting: Whisk the powdered sugar, milk, and vanilla extract into the cooled browned butter until the frosting is smooth and spreadable.
- 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
