35-Minute Sour Cream Pumpkin Bars with Heavenly Brown-Butter Frosting Recipe
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4.4 from 12 reviews
These 35-Minute Sour Cream Pumpkin Bars are a perfect autumn treat featuring a moist pumpkin-infused cake base topped with a rich and decadent brown-butter frosting. The combination of warm spices and creamy frosting makes this dessert irresistibly delicious and easy to prepare.
Total Time:40 minutes
Yield:12 servings
Ingredients
Bar 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
Frosting Ingredients
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
Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
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 leavening agents and spices.
Combine Wet Ingredients: In another bowl, beat together the canned pumpkin puree, sour cream, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well incorporated.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just blended, being careful not to overmix to ensure a tender texture.
Bake the Bars: Pour the batter into the prepared 9×13-inch pan, spread it evenly, and bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Prepare Frosting: While the bars are baking, melt 1/2 cup unsalted butter in a saucepan over medium heat. Continue cooking until the butter turns a golden brown color and emits a nutty aroma, then remove from heat and allow it to cool slightly.
Make Frosting Mixture: In a separate bowl, whisk the browned butter with powdered sugar, milk, and vanilla extract until the frosting is smooth and creamy.
Frost and Serve: Once the pumpkin bars have completely cooled, spread the brown-butter frosting evenly over the top. Cut into squares and serve.
Notes
Ensure the pumpkin puree is well drained if very watery to avoid soggy bars.
For a dairy-free version, substitute sour cream with coconut yogurt and use dairy-free butter alternatives.
The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Use room temperature eggs and ingredients for better mixing and texture.
To enhance the spice flavor, consider adding a pinch of ground cloves or ginger.
