Pumpkin Bars/Pumpkin Sheet Cake with Brown Butter Frosting

 Originally posted by Modern-Day Ma on October 20, 2018

As you can see by the title, I’m clearly conflicted here.  Are these a bar: like finger food? Or are they more of a cake: dignified and requiring a fork? Lucky for you, they taste great either way.

They are, somehow, even better the next day.  While you can store leftovers on the counter, I recommend refrigerating them because they are absolutely wonderful cold.

This recipe also freezes well.  Simply bake, frost, and slice the cake and then freeze the whole sheet pan.  Once the cake is solid, wrap in two layers of plastic wrap to keep it fresh. Defrost at room temperature for several hours prior to serving.

The frosting is easy, don’t be deterred by the brown butter.  It’s a simple process and is the key to the depth of flavor that sets these bars apart.

Be sure to whip up some homemade pumpkin pie spice first and you’re all set!

Enjoy!

Pumpkin Bars with Brown Butter Frosting

CAKE

2 cups white sugar
1 cup butter, very soft - basically melted and then stirred back together (or vegetable oil)
4 large eggs
1 15-ounce can pumpkin puree (not pie filling)
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1 1/2 tablespoon pumpkin pie spice
1/2 teaspoon salt

FROSTING
1 stick (1/2 cup) salted butter
4 cups powdered sugar
1/4 cup whole milk (plus more if needed)
1 tablespoon vanilla extract

FOR CAKE:

Preheat oven to 350° a 12 x 17 inch rimmed baking sheet with nonstick spray.

In a stand mixer or mixing bowl, beat butter and sugar. Add pumpkin, eggs, and vanilla.

In another bowl, whisk flour, baking soda, pumpkin pie spice and salt. Add dry ingredients to the pumpkin mixture, and stir just until mixed.

Pour batter into prepared pan and bake for 20-30 minutes. Cake should spring back when touched lightly with a clean finger.

FOR FROSTING:

Place the powdered sugar in a large mixing bowl or the bowl of a stand mixer. Add milk and vanilla.

Heat the stick of butter in a frying pan over medium heat until the butter melts. Swirl pan occasionally to keep the solids moving. The butter will go from clear to frothy and then quickly begin to brown. Swirl the pan several times as this is occurring and then remove from heat immediately when the browning begins.

Add the butter to the powdered sugar bowl and whisk for 2 minutes. Allow cake to cool for 3-5 minutes after baking and then carefully spread frosting over cake.