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If there was ever a recipe that screams fall, it’s these Brown Sugar Maple Pumpkin Butter Bars with Vanilla Espresso Glaze. Made with nutty browned butter, cinnamon, spiced pumpkin butter, and white chocolate. Then generously glazed with a sweet, thick, and creamy vanilla espresso glaze. There’s really nothing not to love about these autumn-spiced pumpkin bars. The true secret? Brown butter, brown sugar, and sweet pumpkin butter. They keep these bars incredibly flavorful, soft, gooey, and so delicious. These bars require so little effort to make. They’re salty-sweet, heavy on the pumpkin butter, and every last bite is truly delicious.
Do you visit Trader Joe’s often? If you do, have you seen their Pumpkin Blondie Brownies? Well, it’s that sweet dessert that inspired me to make these bars.
To be honest, the name, Pumpkin Blondie Brownies, is what excited me most. It caught my attention and made me want to recreate the blondie brownies at home. But then I started working on them. I quickly realized that there was no way to make a pumpkin brownie blondie. It’s either one or the other.
And that’s when I scratched the original concept and made these.
And I LOVE these. They took me a while to perfect, but these are so GOOD.
Here are details
These are not your average pumpkin bar, which honestly, I can find a little boring. These are not boring. Think of them like a pumpkin latte with brown sugar syrup and a couple of espresso shots.
There’s also browned butter, spiced pumpkin butter, and white chocolate too. So much pumpkin flavor with the concentrated pumpkin butter.
Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Perfect as we head into the cooler, shorter days of autumn. Once the butter is browned, remove it from the stove, and dump in all of the remaining ingredients.
Brown sugar, pumpkin butter, eggs, vanilla, flour, and spices (lots of cinnamon). Then stir in the white chocolate chips. Or go for semi-sweet/dark chocolate. Either is delicious!
This makes up the dough. Pretty simple.
Spread the dough out into a pan, then bake. As the bars bake away, you’ll have incredible wafts of cinnamon, pumpkin, and butter in the air. It’s the coziest smell, especially on a dreary cold day.
For the pumpkin butter, I used my 6 Ingredient Spiced Pumpkin Butter, but of course, you can use store-bought pumpkin butter too.
I took inspiration from my pumpkin spice latte (do we need my easy homemade recipe?), and decided on a vanilla espresso glaze. It’s just some browned butter, powdered sugar, brewed espresso, and vanilla.
It’s thick, creamy, and makes each pumpkin bar addicting. The glaze seeps into every nook and cranny of the bars.
Complete perfection. Tip: bake these up and enjoy them while burning my pumpkin smash candle – oh so cozy!
Looking for other sweet fall recipes? Here are a few ideas:
Fluffy Pumpkin Butter Chocolate Chip Pancakes
Cinnamon Crunch Apple Butter Soft Pretzel Knots
Old Fashioned Caramel Apple Butter Cake with Chocolate Frosting
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
6 Ingredient Spiced Pumpkin Butter
Double the Streusel Apple Butter Bars
Homemade Slow Cooker Maple Apple Butter
Lastly, if you make these Brown Sugar Maple Pumpkin Butter Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Sugar Maple Pumpkin Butter Bars
Servings: 24 bars
Calories Per Serving: 227 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter
- 1 cup light or dark brown sugar
- 3/4 cup pumpkin butter
- 1/4 maple syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon kosher salt
- 1 cup white chocolate chips or chunks
espresso glaze
- 2 tablespoons salted butter
- 1 cup powdered sugar
- 3 tablespoons brewed espresso or strong coffee
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat and pour into a large bowl. Let cool 5 minutes. Add the brown sugar, pumpkin butter, maple, eggs, and vanilla. Mix in the flour, baking powder, baking soda, cinnamon, ginger, and salt, mixing until just combined. Fold in the white chocolate. Spread the dough out into the prepared dish.3. Bake for 25-30 minutes, just until set in the center. Let cool.4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the powdered sugar, espresso, vanilla, and a pinch of salt. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars, snack, and enjoy!
That was so good ! Browned butter changes everything ! I did not have white chocolate so I went with semi-sweet. I’ll have to do it again with white !!
Hey Anne-Sophie,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for trying it out! Hope you’re off to a great Monday! 🎃
Hi all,
I make a lot of HBH recipes, follow them perfectly, and they come out well. I bake and cook a lot. Followed this one exactly but the texture was like cake or pumpkin bread. Recipe definitely needs to be adjusted to be a Blondie-like bar. Just a heads up! Nice flavors for fall, though. Yum!
Hi Shannon,
Thanks for making this recipe and sharing your feedback! It really was not intended to be a blondie, but I think if you just reduce the baking powder and soda you might get a different texture. I hope this helps! xT
I can’t even explain how delicious these are! Good golly. Based on other comments, I reduced the baking powder to 1/2 teaspoon, and the soda to about 1/4 (just used half of a half teaspoon, so it was approximate). Turned out great! I might reduce by a tad more next time, but mmmm, boy, do they taste amazing!
Lol thanks so much Sarah:) So glad to hear that these were a hit, thanks for making them! xT
The flavor in these is incredible! Although mine came out very very very gooey. Like too gooey to cut, even after cooling and the next day. I measured 3/4 cup pumpkin butter with a measuring cup but I am confused where I could have gone wrong? Any tips would be great bc I’d love to make these for company! My husband doesn’t mind eating them with a spoon… 😀
Hi Christine,
Thanks for trying the recipe out, sorry to hear these are so gooey! Was there anything you adjusted? Did they just need to bake longer? Let me know how I can help! xx
I baked them for 30 min in a glass pan- maybe I need to go longer next time?
Yes, recipes usually take longer to bake in glass pans so I would increase your bake time or try a metal pan:)
Ok thanks!! ☺️
What would you recommend replacing the pumpkin butter with? In Australia you can’t buy canned pumpkin without going to a speciality store 🙁
Hey there,
How about apple butter? Are you able to access that? If not, here are some other recipes you might enjoy:
https://www.halfbakedharvest.com/boo-chocolate-peanut-butter-bars/
https://www.halfbakedharvest.com/chocolate-chip-espresso-oatmeal-cookies/
https://www.halfbakedharvest.com/brown-butter-apple-blondies/
I hope this helps! xT
Mmm! Delicious! My glaze was perfect 🤤, the bars were definitely more of a cake though too!! But still so good!!♥️🙏
Hi Donna,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx
want to make these for a friend who is gluten free, do you think almond flour will completely change the taste? Is there a conversion I need to consider
Just use Bob’s 1×1 GF flour. 😊 I have celiac and I use it for all non-gluten free recipe conversions. Works like a charm.
Thank you!!
Thanks Christina!!
Hi Becky,
I would recommend using a gluten free flour blend like Bob’s Red Mill. Please let me know if you have any other questions, I hope you love the recipe! xx
So yummy! Definitely a new fall favorite! I used your recipe for homemade pumpkin butter too- super easy. I like the flavor of cream cheese in a glaze so I added 2oz of cream cheese and was nice addition- I just added more vanilla to thin it out more.
Hey Rebecca,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx
I just printed out this recipe so I can make these, but noticed it only says “1/4 maple syrup”… is that a 1/4 cup or some other measure? Thanks!!
I used 1/4 cup
Hi there,
The recipe calls for 1/4 cup of maple syrup. Please let me know if you have any other questions! xx
Think I could use apple butter!?
I used apple butter and they are delicious. Highly recommend.
Thanks so much Angie!!
Hi Brianna,
You bet, apple butter will work, it’s obviously going to change the flavor profile, but they will still be delish! xx
Are you able to edit the recipe on your blog? Cause you’re saying 1/2 cup in this comment and it’s written 1/4 in your recipe!
The recipe is correct with 1/4 cup of maple syrup:) Let me know if you give them a try!!
Can I use pumpkin puree instead of pumpkin butter?
Hey Jill,
I would stick with the pumpkin butter for this recipe:) Please let me know if you give it a try, I hope you love it! xx
I only have a glass pan. Should I make adjustments so they turn out right?
Hi Kenna,
You will probably just need to bake a bit longer, just keep an eye on them towards the end:) I hope you love this recipe, please let me know if you have any other questions!! xx
After reading the comments,
I made these by reducing the baking powder and baking soda by half. I used your recipe for pumpkin butter and there is enough to freeze three more batches! You could easily cut those amounts by half.
I used half light and half dark brown sugar and baked in a glass 13×9” pan for only for 20 minutes. I made the icing using extra powdered sugar to thicken it. These are absolutely perfect!
Hey Angela,
Awesome!! Thanks so much for making this recipe and sharing what worked well for you, so glad to hear they were enjoyed! xx
I’ve made these 5 times! Everyone I have shared with has loved them! Mine have been more cake like than brownie like…. And suggestions? Still amazing !
Hey Lesa,
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Try reducing the baking powder and soda next time! Have a great weekend! 🍁🍂
Wow! These were over-the-top delicious! I thought this might be more like a cake while watching it bake, but once removed from the oven, it flattened out more like a bar and was a brownie-like texture. It doesn’t matter what color the glaze is because it is so good on these bars with that hint of coffee flavor. I will make these again!
Hey Dena,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Like many others, mine turned out cakey, but still so delicious! I didn’t have a metal pan so I used a ceramic pan. Not sure if that’s better/different than a glass pan. I also saw you suggest reducing the soda and baking powder- by how much? 1/2?
Thanks for all your recipes- we love them!
Hi Lauren,
Thanks so much for your kind message! Yes, I would try reducing the baking soda and powder by half and then try a metal pan that should help!! Happy Friday! xx