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Pumpkin Bars with Maple Browned Butter Frosting | Lauren Kelly Nutrition
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Pumpkin Bars with Maple Browned Butter Icing

Servings: 16 bars
Author: Lauren Kelly



  • 3 eggs
  • ½ cup unrefined sugar
  • ½ cup 100% maple syrup
  • 1 cup unsweetened applesauce
  • 1 15 ounce can of pumpkin puree not pumpkin pie filling
  • 2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin seasoning blend of nutmeg, cinnamon, allspice
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda


  • ¼ cup butter melted
  • 1 cup powdered sugar
  • 2 tablespoons milk I used almond milk
  • 2 tablespoons 100% maple syrup
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon cinnamon


  • Preheat oven to 350 degrees.
  • Grease a 9 x 13 pan with cooking spray or butter.
  • On low speed, beat eggs with an electric mixer until fluffy. Add sugar, maple syrup, applesauce and pumpkin.Continue to beat for 3-4 minutes until thoroughly mixed.
  • In a small bowl, mix together flour, cinnamon, pumpkin seasoning, baking powder and baking soda.
  • Add flour mixture to pumpkin mixture and beat for a minute until combined. Be careful not to over mix.
  • Bake in preheated oven for 30-35 minutes until toothpick placed in the center comes out clean.
  • While bars are cooking, cook butter in large saucepan over medium heat until browned, about 15-20 minutes, making sure to stir occasionally.
  • Remove from heat and add the remaining ingredients while continuing to stir to avoid clumps.
  • Allow bars to cool completely before icing. Store in an airtight container for 3-4 days.


Serving: 1g