Pumpkin Bars with Maple-Brown Butter Glaze

Ingredients

Bars

  • 1 cup sugar 
  • 1 cup canned pumpkin puree (do not use pumpkin pie filling) 
  • ½ cup vegetable oil 
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 eggs 
  • 1¼ cups all-purpose flour 
  • ½ teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Glaze

  • 4 tablespoons butter 
  • 1 cup powdered sugar 
  • Pinch of salt 
  • ½ teaspoon lemon juice 
  • ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 
  • 2 tablespoons pure maple syrup, plus more for thinning, if needed 
  • ½ cup chopped toasted pecans

Directions

Bars

Preheat the oven to 350°F with a rack in the center. Coat a 9-inch square baking pan with nonstick baking spray and set aside. 

Whisk sugar, pumpkin puree, oil, vanilla, and eggs together in a large bowl until blended. Add flour, baking powder, baking soda, salt, and spices; stir to blend – do not overmix. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 20-30 minutes. Cool bars completely. 

Glaze

Melt butter in a small saucepan over medium heat (preferably not nonstick coated; the dark surface will make it hard to see the melted butter). Cook melted butter until the milk solids settle to the bottom of the pan and start to turn golden brown and the butter smells toasty – the butter can burn rapidly, so keep an eye on it. Remove the butter from the stove and add the powdered sugar, salt, lemon juice, vanilla, and maple syrup. Stir until smooth, thinning with additional syrup (or milk), if needed. 

Pour the glaze over the cooled bars, spread with a knife, and sprinkle with pecans. Cut into squares. 

Bars

  • 200 grams sugar 
  • 244 grams canned pumpkin puree (do not use pumpkin pie filling) 
  • 120 ml vegetable oil 
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 eggs 
  • 157 grams all-purpose flour 
  • ½ teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Glaze

  • 56 grams butter 
  • 117 grams powdered sugar 
  • Pinch of salt 
  • ½ teaspoon lemon juice 
  • ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 
  • 2 tablespoons pure maple syrup, plus more for thinning, if needed 
  • 56 grams chopped toasted pecans

Directions

Bars

Preheat the oven to 180°C with a rack in the center. Coat a 2.5-centimeters square baking pan with nonstick baking spray and set aside. 

Whisk sugar, pumpkin puree, oil, vanilla, and eggs together in a large bowl until blended. Add flour, baking powder, baking soda, salt, and spices; stir to blend – do not overmix. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 20-30 minutes. Cool bars completely. 

Glaze

Melt butter in a small saucepan over medium heat (preferably not nonstick coated; the dark surface will make it hard to see the melted butter). Cook melted butter until the milk solids settle to the bottom of the pan and start to turn golden brown and the butter smells toasty – the butter can burn rapidly, so keep an eye on it. Remove the butter from the stove and add the powdered sugar, salt, lemon juice, vanilla, and maple syrup. Stir until smooth, thinning with additional syrup (or milk), if needed. 

Pour the glaze over the cooled bars, spread with a knife, and sprinkle with pecans. Cut into squares. 

  • 20 minprep

  • 20 mincook

  • 9bars

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract