Pumpkin Squares with Browned Butter Frosting
Indulge in the warm, spiced goodness of Pumpkin Squares with Browned Butter Frosting, a fall-inspired dessert that's perfect for any occasion. These moist and tender pumpkin squares are infused with a blend of autumn spices—cinnamon, nutmeg, and ginger—and sweetened with a mix of granulated and brown sugar for a rich, caramel-like flavor. Topped with a silky, nutty browned butter frosting, each bite offers a luxurious combination of sweetness and depth. Easy to prepare in just under an hour, this recipe is ideal for seasonal gatherings or a simple, cozy treat. Serve chilled for an extra layer of decadence and enjoy the perfect harmony of pumpkin and browned butter in this irresistible dessert.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted and slightly cooled
- 1 cup Pumpkin puree
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Unsalted butter (for frosting)
- 2 cups Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Pure vanilla extract (for frosting)
- 1 pinch Pinch of salt (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until smooth and creamy.
Add the pumpkin puree, eggs, and vanilla extract to the wet ingredients. Stir until well combined.
Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Tap the dish lightly on the counter to remove any air bubbles.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the pumpkin squares to cool completely in the pan on a wire rack.
While the squares cool, prepare the browned butter frosting. In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter turns golden brown and develops a nutty aroma. Remove from heat and let it cool for about 5 minutes.
In a mixing bowl, combine the browned butter, powdered sugar, milk, vanilla extract, and a pinch of salt. Beat with an electric mixer on low speed until smooth and creamy. If the frosting is too thick, add a little more milk, one teaspoon at a time, until the desired consistency is reached.
Once the pumpkin squares have cooled, spread the browned butter frosting evenly over the top. Use an offset spatula for a smooth finish.
Chill the frosted squares in the refrigerator for 15-20 minutes to help the frosting set.
Cut into 12 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 700.5 g | 255% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 542.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
