Description

When cool air and warm spices collide, these Pumpkin Cranberry Bars deliver everything you love about fall – tender pumpkin cake, bursts of tart cranberries, and a brown butter frosting so good it might make you emotional. Born from a neighborhood potluck and perfected over many shared moments, this recipe is your go-to for gatherings, gifting, or simply spoiling yourself. One bowl, one pan, and a whole lot of autumn joy.

Ingredients

Scale

For the Bars:

3 cups all-purpose flour
2½ cups sugar (or 1½ white + 1 cup brown sugar)
4 tsp baking powder
2 tsp baking soda
4 tsp cinnamon
1 tsp ground ginger
6 large eggs, room temp
2 cans (15 oz each) pure pumpkin
1½ cups melted butter
1½ cups chopped dried cranberries

For the Brown Butter Frosting:

1 cup butter (browned)
8 cups powdered sugar, sifted
2 tsp vanilla extract
8–12 tbsp whole milk
Extra cranberries for garnish (optional)

Instructions

Preheat Oven: 350°F. Grease a 15×10-inch jelly roll pan or two 9x13s. Line with parchment for easy lift.
Mix Dry Ingredients: Whisk flour, sugar, baking powder/soda, cinnamon, and ginger.
Mix Wet Ingredients: Beat eggs, pumpkin, and melted butter until smooth.
Combine: Fold wet into dry gently. Stir in cranberries.
Bake: Spread into pan. Bake 30–35 mins, until a toothpick comes out with a few crumbs. Cool fully.
Make Frosting: Brown butter over medium heat until golden and nutty. Cool 15 mins. Beat with sugar, vanilla, and milk until spreadable.
Frost & Garnish: Spread frosting on cool bars. Sprinkle with cranberries. Cut and serve!

Notes

Add orange zest for brightness
Swap in nuts for extra crunch
For dairy-free: use plant-based butter & milk
Bars too soft? Your pumpkin puree may be too wet – drain next time

Nutrition

Calories: 320 Cal
Sugar: 32g
Fat: 15g
Carbohydrates: 45g