Gooey Pumpkin Spice Bars Recipe

Soft, gooey pumpkin bars made with pumpkin puree and spice. The bars' brown butter enhances the spices, and the tangy cream cheese buttercream completes them.  

Brown Butter Pumpkin Spice Bar – 1 cup butter 183g – 1 cup brown sugar 210g – ½ teaspoon fine sea salt – 1 teaspoon pure vanilla extract – 2 teaspoons pumpkin pie spice – 1 large egg plus 1 yolk – ½ cup pumpkin puree 125g – 1 ⅔ cups all purpose flour 222g – 2 tablespoons sour cream Cream Cheese Buttercream – ½ cup butter softened – ½ brick cream cheese softened (4 oz) – 1 ⅓ cups powdered sugar organic – 1 teaspoon pumpkin pie spice – 1 teaspoon vanilla – ½ teaspoon fine sea salt – Caramel sauce to swirl in the top 




Heat the oven to 350 F. Line and grease an 8- or 9-inch square metal pan with parchment. Butter browning.

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STEP  1 .

Turn the heat to medium high in a saucepan and cook the butter as it spits and sputters, foams, and then ‘browns’: you'll see brown bits at the bottom, 

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the butter will go mostly quiet, and you'll smell nuttiness. Immediately pour the butter into a heatproof bowl, scraping in the brown bits (the flavor is in them!).  

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Whisk sugar, salt, vanilla, and pumpkin spice for a few minutes until glossy. Add egg and yolk and whisk vigorously for a few minutes until smooth. Mix pumpkin puree, sour cream, and flour. 

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Bake the batter in the prepared pan for 25–30 minutes until a cake tester comes out mostly clean. Let cool completely. For buttercream, use soft cream cheese.  

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Press it into a bowl and smooth lumps with a rubber spatula. Beat in remaining ingredients until smooth. 

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 Spread on chilled bars. Add two dollops of caramel and swirl into buttercream.

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See Also

Cranberry Christmas Cookie Box + Cranberry Caramel Sauce Recipe