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

Introduction

These 35-Minute Sour Cream Pumpkin Bars are a delightful autumn treat, featuring moist pumpkin cake topped with a rich brown-butter frosting. The combination of warm spices and velvety frosting makes every bite truly heavenly and perfect for sharing.

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.
5. Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. Step 6: For the frosting, melt the butter in a saucepan over medium heat until it turns a golden brown color. Remove from heat and let cool slightly.
7. Step 7: Whisk in powdered sugar, milk, and vanilla extract until smooth. Spread the frosting over the cooled bars.
8. Step 8: Cut into squares and serve.

Tips & Variations

• For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.
• Use full-fat sour cream for a richer texture and flavor.
• If you prefer a thinner frosting, add a little more milk gradually until desired consistency.
• To make these bars nut-free, ensure your baking powder does not contain any nut derivatives.

Storage

Store the pumpkin bars in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature or warm slightly before serving for the best texture. You can also freeze the bars (without frosting) for up to 2 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin well. Remove excess moisture by cooking it down to achieve a consistency similar to canned pumpkin for best results.

What can I substitute for sour cream?

You can substitute sour cream with Greek yogurt or buttermilk. Both will add moisture and tanginess but may slightly alter the texture.

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

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★★★★★

5 from 68 reviews

• Author: Victor
• Total Time: 35-40 minutes
• Yield: 12 bars 1x

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Description

These 35-Minute Sour Cream Pumpkin Bars are a delightful treat featuring moist pumpkin-infused cake with warm spices, topped with a rich and creamy brown-butter frosting. Perfect for autumn or any time you crave a comforting, spiced dessert with a velvety finish.

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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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
3. Mix Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, sour cream, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth and homogeneous.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently stir just until blended to avoid overmixing which can toughen the bars.
5. Bake the Bars: Pour the batter into the prepared pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Prepare Brown Butter Frosting: While the bars bake, melt the butter in a saucepan over medium heat. Continue to cook until the butter turns a golden brown color and develops a nutty aroma. Remove from heat and allow it to cool slightly.
7. Mix Frosting Ingredients: Whisk the browned butter with powdered sugar, milk, and vanilla extract until the frosting is smooth and creamy.
8. Frost and Serve: Once the pumpkin bars have cooled completely, spread the brown-butter frosting evenly over the surface. Cut into squares and serve.

Notes

• Be careful when browning butter—watch closely to avoid burning.
• Allow pumpkin bars to cool fully before frosting to prevent melting or sliding.
• You can substitute Greek yogurt for sour cream for a tangy alternative.
• For extra flavor, add chopped nuts or chocolate chips to the batter.
• Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator up to a week.

• 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, quick pumpkin dessert, easy pumpkin bars