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Fudgy Pumpkin Spice Bars with Vanilla Bean Browned Butter Glaze
4.5 from 57 votes

Fudgy Pumpkin Spice Bars with Vanilla Bean Browned Butter Glaze

These fudgy pumpkin spice bars feature a melted white chocolate and butter base mixed with pumpkin puree and warm spices, creating a moist, tender texture. The bars are topped with a creamy vanilla bean browned butter glaze that adds depth and sweetness. They bake to a soft, cake-like consistency with a moderately rich flavor and a spiced autumnal character.

Prep Time
15 mins
Cook Time
30 mins
Cooling Time
2 hrs 15 mins
Total Time
3 hrs
Servings: 12
Calories: 346 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Bars
  • ¾ cup white chocolate chips
  • ½ cup butter 1 stick, melted, unsalted
  • 1 egg large
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 ¾ cups all-purpose flour
  • pinch salt optional and to taste
Glaze
  • ¼ cup butter browned (how to brown butter tutorial, unsalted
  • 1 confectioners’ sugar heaping cup
  • 1 teaspoon vanilla bean paste
  • pinch salt optional and to taste
  • cream or as necessary for consistency, about 1/4 cup, or milk

Instructions

Make the bars:
    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, vanilla, and whisk until combined.
  4. Add the pumpkin, pumpkin pie spice, cinnamon, and whisk until combined.
  5. Add the flour, optional salt, and stir until just combined; don’t overmix.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. In the last 10 minutes of baking, make the glaze.
Make the Glaze:
  1. Brown the butter (click for tutorial). Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
  2. Transfer butter, including brown bits at the bottom of the pan (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.
  3. Add the confectioners’ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.
  4. Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
  5. Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. 

Notes

  • Store bars airtight at room temperature up to 1 week or freeze up to 6 months for best freshness.
  • Carefully melt white chocolate to avoid scorching; use short heating bursts and stir frequently.
  • Allow melted butter and chocolate to cool slightly before adding eggs to prevent scrambling.
  • Check doneness with a toothpick: it should come out mostly clean or with moist crumbs, no raw batter.
  • Recipe adapted from fudgy bars featuring banana bread and lemon flavors, modified for pumpkin spice profile.

Nutrition Information

Serving 1 Calories 346kcal (17%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g (35%) Cholesterol 58mg (19%) Sodium 60mg (3%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 346

% Daily Value*

Serving 1
Calories 346kcal 17%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Cholesterol 58mg 19%
Sodium 60mg 3%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.