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Penzey’s Pumpkin Bars With Brown Butter Icing: A Taste of Autumn

The scent of pumpkin spice always takes me back to my grandmother’s kitchen. Every October, her house transformed into a cozy haven, filled with the aroma of cinnamon, nutmeg, and ginger. While she was famous for her pumpkin pie, it was her pumpkin bars, slathered in a decadent brown butter icing, that truly stole my heart. These bars were more than just a dessert; they were a symbol of family, warmth, and the joy of the season. Now, with Penzey’s recipe in hand, I’m excited to recreate those cherished memories and share this comforting treat with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 18-24
Yield: 1 pan (9×13 inches)
Dietary Type: Vegetarian

Ingredients

For the Pumpkin Bars:

½ cup soft butter
1 cup packed brown sugar
2 eggs, room temperature if possible
⅔ cup canned pumpkin
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

For the Brown Butter Icing:

½ cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Equipment Needed

9×13 inch baking pan
Mixing bowls
Electric mixer or whisk
Sifter (optional)
Heavy-bottomed saucepan
Measuring cups and spoons

Instructions

Preheat your oven to 350°F (175°C). Ensure the rack is positioned in the center of the oven for even baking.
In a large mixing bowl, cream together the soft butter and brown sugar until the mixture is light and fluffy. This step is crucial for achieving a tender crumb. Use an electric mixer for best results, but a sturdy whisk and some elbow grease will work too.
Add the eggs, one at a time, to the creamed butter and sugar mixture, beating well after each addition. Room-temperature eggs incorporate more easily and help create a smoother batter. Next, stir in the canned pumpkin and vanilla extract until everything is well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Sifting ensures that there are no lumps in your dry ingredients and that they are evenly distributed throughout the batter. If you don’t have a sifter, whisk the dry ingredients together thoroughly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough bars. Stop mixing as soon as you no longer see streaks of flour.
Grease a 9×13 inch baking pan. Pour the batter into the prepared pan and spread it evenly.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the bars, as baking times can vary depending on your oven. The edges should be lightly golden brown.
Let the bars cool completely in the pan before frosting with the brown butter icing. This will prevent the icing from melting.
While the bars are cooling, prepare the brown butter icing. In a heavy-bottomed saucepan, heat the butter over low heat until it melts and begins to brown. Watch it carefully, as it can burn easily. You’ll notice the butter will start to foam and the solids will sink to the bottom and turn brown. This process will take approximately 5-7 minutes. The butter is ready when it has a nutty aroma and a light brown color.
Remove the browned butter from the heat and let it cool slightly for a minute or two. This will prevent the powdered sugar from clumping when you add it.
Add the powdered sugar, vanilla extract, and milk to the browned butter. Whisk until the icing is smooth and well blended. If the icing is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a bit more powdered sugar.
Once the pumpkin bars are completely cool, spread the brown butter icing evenly over the top.
Cut into squares and serve.

Expert Tips & Tricks

Room Temperature Matters: Letting your eggs come to room temperature will help them emulsify into the batter more evenly, leading to a lighter, more tender bar.
Don’t Overbake: Overbaking will result in dry, crumbly bars. Start checking for doneness at 15 minutes with a toothpick test.
Browning Butter Perfection: Be patient when browning the butter for the icing. It’s a delicate process, and burnt butter can ruin the flavor. Low and slow is the key.
Make-Ahead Magic: The pumpkin bars can be baked a day ahead and stored, unfrosted, at room temperature. Make the icing just before serving for the best flavor and texture.
Spice it Up: If you like a more intense spice flavor, add an extra 1/4 teaspoon of cinnamon or a pinch of cloves to the batter.

Serving & Storage Suggestions

Serve these pumpkin bars slightly chilled or at room temperature. They’re delightful on their own or paired with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, sprinkle chopped pecans or walnuts on top of the icing.

Store leftover pumpkin bars in an airtight container in the refrigerator for up to 3-4 days. The bars can also be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.

Nutritional Information

(Estimates based on standard ingredients and serving sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	220 kcal	11%
Total Fat	10g	15%
Saturated Fat	6g	30%
Cholesterol	40mg	13%
Sodium	120mg	5%
Total Carbohydrate	30g	10%
Dietary Fiber	1g	4%
Sugars	20g	—
Protein	2g	4%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to choose a blend that contains xanthan gum or guar gum for binding.
Dairy-Free: Use a dairy-free butter substitute for both the bars and the icing. Substitute the milk in the icing with almond milk, soy milk, or oat milk.
Spice It Up: Add a pinch of cayenne pepper to the batter for a subtle kick.
Nutty Delight: Stir in ½ cup of chopped pecans or walnuts to the batter for added texture and flavor.
Chocolate Chip Addition: Fold in ½ cup of chocolate chips to the batter for a chocolatey twist.

FAQs (Frequently Asked Questions)

Q: Can I use pumpkin pie spice instead of individual spices?

A: Yes, you can substitute pumpkin pie spice for the cinnamon, ginger, and nutmeg. Use about 2 teaspoons of pumpkin pie spice.

Q: Can I make these bars in a different size pan?

A: Yes, you can use a smaller pan, but the bars will be thicker and may require a longer baking time. Keep an eye on them and check for doneness with a toothpick.

Q: How do I prevent the brown butter icing from being grainy?

A: Make sure to use powdered sugar and whisk the icing thoroughly until it’s smooth. If it’s still grainy, try adding a teaspoon or two of warm milk.

Q: Can I freeze the pumpkin bars after they’re frosted?

A: Yes, you can freeze the frosted bars, but the icing may become slightly sticky upon thawing. Wrap the bars tightly in plastic wrap and then in foil before freezing.

Q: What is the best way to soften butter quickly?

A: You can microwave the butter in 5-second intervals, being careful not to melt it. Alternatively, you can place the butter in a resealable bag and flatten it with a rolling pin.

Final Thoughts

I hope this recipe brings you as much joy as it brings me. From the warmth of the spices to the nutty aroma of brown butter, these Penzey’s Pumpkin Bars are a perfect way to celebrate the flavors of autumn. Don’t be afraid to experiment with variations and make them your own. I encourage you to gather your loved ones, bake a batch of these bars, and create some sweet memories together. And please, share your feedback and any creative twists you come up with – I’d love to hear about your baking adventures! Pair these bars with a warm cup of spiced cider or a pumpkin spice latte for the ultimate fall indulgence.

Penzey’s Pumpkin Bars With Brown Butter Icing Recipe