One Bowl Pumpkin Bars with Cream Cheese Frosting
Hi friends. I hope your week is going well. I have been cooking and baking and can’t wait to share some recipes with you. Today, I will be sharing one bowl pumpkin bars with cream cheese frosting. I really do not like pumpkin pie but I love pumpkin desserts such as pumpkin crisp and pumpkin bars. These bars have a brown butter cream cheese frosting which is simply divine and very easy to make.
Pumpkin is good for you!
Pumpkin is very nutritious with tons of beta carotene which helps your body convert vitamin A and help your vision and brain function. Pumpkins were discovered 7,500 years ago in Central and South America. Today of course we use pumpkin for pies, desserts, soups and more.
A note about brown butter
Browning the butter adds a complexity to the flavors of this frosting and is very simple to do. Melt the butter in a small saucepan. I recommend using a light colored bottom so you can monitor the browning. You do not want it to burn (and that is easy to do). You will need to watch the butter carefully and stir occasionally. I like to leave the brown bits as it adds flecks to the frosting (and tastes delicious). You could strain it if you do not like that effect.
What do you need to make one bowl pumpkin bars with cream cheese frosting?
- I used a 10x15x1 silpat jelly roll pan and mat.
- Spices. I use a pumpkin spice blend by McCormick. You can find this or other brands easily at the supermarket
My girls loved the pumpkin bars and have even been eating them for breakfast for a change and a treat. I am also planning on bringing them to a friends’ fall fest party.
One Bowl Pumpkin Bars with Brown Butter Cream Cheese Frosting
Equipment
- Jelly roll pan or high edged cookie sheet
- Electric mixer
Ingredients
- 2 cups all purpose flour
- 1 cup sugar preferably organic cane
- 1/2 cup brown sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 4 eggs room temperature, lightly beaten
- 1 cup vegetable oil I used avocado oil
- 15 oz can pumpkin puree. NOT pumpkin pie filling
- Brown Butter Cream Cheese Frosting
- 1/2 cup butter
- 8 oz cream cheese softened
- 2 tsp vanilla extract
- 5 to 6 cups powdered sugar
- 1 teaspoon or so of pumpkin pie spice to dust on top
Instructions
- Instructions
- Preheat oven to 350F. Spray a jelly roll pan or cookie sheet with high edges with nonstick cooking spray and line with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
- Stir in eggs, vegetable oil, and pumpkin puree until combined.
- Pour batter into prepared pan. Smooth out batter so it is even in pan.
- Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.
- Frost with brown butter cream cheese frosting.
- Refrigerate unless serving immediately.
- Brown Butter Cream Cheese Frosting
- Heat butter in a small saucepan with a light bottom over low heat until completely melted. Continue heating, stirring occasionally, until light golden brown in color. Remove from heat and let cool.
- Combine cooled brown butter and cream cheese in a medium bowl. Beat on medium speed until light and fluffy.
