Brown Butter Pumpkin-Cranberry Bars

I’m happy to say this is my last pumpkin recipe of the season! While I’m always happy to jump on board with the quintessential fall flavor come September, I’m usually itching to move on to the cranberries and mints of the winter season by mid-November.

This dessert is perfectly remiscent of a pumpkin pie but has the oat-y crumble of a crisp or cobbler and a bright, tart finish with the addition of a cranberry buttermilk glaze topping.



Brown Butter Pumpkin-Cranberry Bars

adapted from Brown Butter Lucuma BarsThe Cupcake Project

Prep Time : 20 minutes  Cook Time : 60 minutes  Yield : 12 servings


Brown Butter Pumpkin-Cranberry Bars

1/2 cup unsalted butter

1 cup granulated cane sugar

1 1/2 cups all-purpose flour

1 cup oats

1 tsp baking powder

16 oz pumpkin puree

14 oz sweetened condensed milk

2 large eggs, beaten

Cranberry Glaze

2 cups confectioners’ sugar

2 TBSP melted butter

1 TBSP cranberry juice

1 TBSP whole milk

zest of 1 lemon


Brown Butter Pumpkin-Cranberry Bars

1. Preheat oven to 350. Grease/Flour/Prepare 13″ x 9″ x 2 ” pan. Set aside.

2. Melt butter in saucepan over medium/medium-high heat. Cook butter, stirring continuously, until browned [around 10-15 minutes]. Remove from heat and set aside to cool slightly.

3. Combine sugar, flour, oats and baking powder in a medium bowl. Add browned butter and stir until just combined.

4. Divide oat mixture in thirds. Press approximately 2/3rds of the mixture in the bottom of the prepared baking pan. Bake for 20 minutes to set crust.

5. While the crust bakes, combine pumpkin puree, milk and eggs in a medium bowl. Stir until well combined.

6. Spread pumpkin mixture over baked crust. Crumble remaining oat mixture over the top.

7. Return pan to oven and bake for 30-35 more minutes, or until mixture is set.

8. Remove pan and cool completely prior to glazing and cutting into individual servings.

Cranberry Glaze

1. Stir together powdered sugar and melted butter until smooth. [I usually just dump all these ingredients in a medium bowl and have at it with a fork.]

2. Gradually add in up to 1 TBSP whole milk and 1 TBSP cranberry juice until you reach the desired consistency of glaze for your donuts. Add zest and stir.


Spoon glaze over bars and let sit for 15 minutes for glaze to set before slicing into individual servings.

Can be kept in refrigerator in an airtight container for 2-3 days. If you are preparing the bars in advance, wait to glaze them until just prior to eating.

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