Amazing Pumpkin Squares with Burnt Butter Cinnamon Icing

I have a fan-freaking-tastic pumpkin square recipe. I got it years ago from a woman at my church, and I make it at least 5 times every fall for every and any excuse I can find. Another favorite pumpkin recipe of mine is The Best Pumpkin Chocolate Chip Cookies.

A few nights ago, I was looking at Pinterest and saw this recipe for Pumpkin Spice Sheet Cake with Burnt Butter Icing. I knew immediately I needed to try making my favorite pumpkin squares with burnt butter icing instead of the cream cheese frosting my recipe calls for.

The results were phenomenal! So, So, So delicious! I took them to a potluck and was bummed there weren’t any left for me to enjoy when I got home…so I made some more and took pictures this time, so I could share the recipe with you.

The burnt butter icing with just a hint of cinnamon is the PERFECT complement to these spongy, spiced pumpkin bars.

More Delicious Fall Desserts

HOW TO MAKE Amazing Pumpkin Squares with Burnt Butter Cinnamon Icing

Preheat oven to 350 degrees. Lightly grease a 13×18 cookie sheet. Set aside.
In a large mixing bowl, mix eggs, sugar, oil, and pumpkin until creamy.
Next, add all dry ingredients and mix well.
Pour the batter into the prepared cookie sheet and bake for 20-25 minutes or until a toothpick comes out clean.
Cool completely before frosting.
ICING:
Make the burnt butter by melting the butter in a saucepan until it “burns,” turns brown. Remove immediately from heat once it turns brown. Let cool completely.
Using a stand mixer or hand mixer, combine the powdered sugar, cinnamon, salt, vanilla, and burnt butter. Beat on medium-high, adding milk or cream one tbsp at a time until icing reaches the consistency you desire.
Spread frosting on completely cooled bars.
Enjoy!

You’ve got to find an excuse to make these as soon as possible. They’ll be your new favorite fall treat.

Tips for making Amazing Pumpkin Squares with Burnt Butter Cinnamon Icing

Make sure to use canned pumpkin, not canned pumpkin pie mix.
If you don’t have whole wheat flour, you can use all-purpose flour instead.
Once baked, let the bars cool completely before frosting them.
When making the burnt butter for the icing, you can put the butter in the fridge to cool down faster.

5.0 from 1 reviews

Amazing Pumpkin Squares with Burnt Butter Cinnamon Icing

Cook time

15 mins

Total time

15 mins

Burnt butter frosting perfectly complements the cinnamon pumpkin flavor in these bars. They are scrumptious, and you will want to make them over and over again.

Author: Maria

Recipe type: Dessert

Cuisine: Fall

Serves: 24

Ingredients

4 eggs
1½ cups granulated sugar
1 cup canola oil
1 (15 oz.) can pumpkin
2 cups whole wheat flour
2 tsp baking powder
½ tsp salt
1 tsp baking soda
2 tsp cinnamon
Pinch of nutmeg (optional)
Icing:
½ cup burnt butter (see instructions to make)
3½ cups powdered sugar
1 tsp vanilla
½ tsp ground cinnamon
pinch of salt
2-4 tbsp milk or cream

Instructions

Preheat oven to 350 degrees. Lightly grease a 13x18 cookie sheet. Set aside.
In a large mixing bowl, mix eggs, sugar, oil, and pumpkin until creamy.
Next, add all dry ingredients and mix well.
Pour the batter into the prepared cookie sheet and bake for 20-25 minutes or until a toothpick comes out clean.
Cool completely before frosting.
ICING:
Make the burnt butter by melting the butter in a saucepan until it "burns," turns brown. Remove immediately from heat once it turns brown. Let cool completely.
Using a stand mixer or hand mixer, combine the powdered sugar, cinnamon, salt, vanilla, and burnt butter. Beat on medium-high, adding milk or cream one tbsp at a time until icing reaches the consistency you desire.
Spread frosting on completely cooled bars.
Enjoy!