Gluten-Free Pumpkin Bars with Browned Butter Frosting

The sweet, nutty browned butter frosting pairs deliciously with the spices in these decadent pumpkin bars.

Serves: 24Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 24


  • 4 large eggs
  • 1 cup avocado or canola oil
  • 1 1⁄2 cups sugar
  • 1 can (15 oz.) 100% pure pumpkin
  • 2 teaspoons vanilla extract, divided
  • 2 cups Simple Truth™ Gluten Free All-Purpose Flour Mix
  • 2 teaspoons ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1⁄2 cup butter
  • 3 cups powdered sugar
  • 4 tablespoons milk


  • Heat oven to 350°F. Butter a 15”x10”x1” or 9”x13”x2” baking pan and set aside.
  • In a large bowl, beat together eggs, oil, sugar, pumpkin and 1 teaspoon vanilla extract until well combined. Beat in flour, cinnamon, nutmeg, baking powder, baking soda and salt until batter is smooth. Transfer to prepared pan.
  • Bake 26-30 minutes for a 15”x10 x1” pan or 40-45 minutes for a 9”x13”x2” baking pan, or until a toothpick comes out clean.
  • Cool completely.
  • Meanwhile, melt butter in a small skillet over medium heat. Butter will foam and bubble before turning golden brown in color and beginning to smell nutty, about 4-6 minutes. Remove from heat and cool completely.
  • Beat cooled browned butter with powdered sugar and remaining teaspoon of vanilla extract until smooth. Add milk 1 tablespoon at a time until frosting is desired consistency.
  • Spread frosting over cooled pumpkin bars.
  • Store at room temperature for 1-2 days or refrigerate for longer.