Cranberry Pumpkin Bars
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Tart cranberries and a brown butter cream cheese frosting make these Cranberry Pumpkin Bars an epic fall dessert. Rich, flavorful, and perfectly fall, you’re going to love this seasonal treat.
Pumpkin bars … the gift that keeps on giving. I would say that pumpkin bars are my favorite fall treat. (Well, let’s say in the top five.) While I love the classic recipe (you can find that HERE), I wanted to try something different and add in the tart flavor of cranberries.
As you might have guessed, in this post we’re making these cranberry pumpkin bars with brown butter cream cheese frosting. I love what the cranberries do for this recipe. They add this subtle tartness that just works so wonderfully with the sweet and spiced flavors of the pumpkin cake.
Then there’s the brown butter cream cheese frosting. I shared the recipe for this yesterday. I also used it on my Applesauce Cupcakes. It’s incredibly good and works so well with fall desserts. I know you’re going to love it as much as I do.
Why You’ll Love This Recipe
- The combination of pumpkin and cranberries brings a delightful balance of sweet and tart flavors, making each bite memorable and full of autumn charm. The cranberries add a pop of brightness that complements the warm spices perfectly.
- These bars are topped with a luscious brown butter cream cheese frosting, which adds a rich, nutty flavor that takes this dessert to the next level. It’s the kind of frosting that makes you want to eat it straight from the bowl.
- The recipe is simple enough to whip up for a casual fall gathering, yet special enough to impress at a holiday dinner. You’ll love how effortlessly it comes together while still delivering that “wow” factor.
- Pumpkin bars are a versatile treat that can be enjoyed as a dessert, snack, or even a festive breakfast. (Okay, we’re pushing it with breakfast, but I’ve done it!) The leftovers (if there are any!) keep well, making them perfect for savoring all week long.
Want even more of my pumpkin recipes? Check out all my favorites HERE.
Ingredients
Before we can make these Cranberry Pumpkin Bars will need to gather up a few key ingredients. Let me walk you through the full list.
- All-purpose flour: The foundation of these bars, providing the right structure and texture for a soft and tender bite.
- Sugar: Adds sweetness to balance the tart cranberries and enhances the flavor of the pumpkin and spices.
- Baking powder and baking soda: These leavening agents help the bars rise, giving them a light and fluffy texture.
- Ground cinnamon, ginger, and nutmeg: A blend of warm spices that infuses the bars with cozy fall flavors.
- Eggs: Bind the ingredients together while adding moisture and richness to the batter.
- Pumpkin: The star of the recipe, lending natural sweetness, moisture, and a distinct fall flavor.
- Butter, melted: Adds richness and helps create a tender crumb. Using melted butter also makes the recipe easier to prepare.
- Dried cranberries: Provide a burst of tartness in every bite, perfectly balancing the sweetness of the bars.
- Brown butter cream cheese frosting: The perfect finishing touch, offering a nutty richness and a creamy, tangy sweetness.
How to Make
I’ll walk you through the steps here, but for your convenience, I’ve also provided a detailed ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F. Spray a 15×10 baking pan with baking spray. Set aside.
- In a medium bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together the eggs, pumpkin, and melted butter.
- Add in the dry ingredients and stir to combine.
- Fold in three-fourths cup dried cranberries.
- Spread this batter into the prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Prepare a half batch of the brown butter cream cheese frosting recipe.
- Frost the cooled bars. Sprinkle with the remaining one-fourth cup of chopped cranberries.
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Slice, serve, and enjoy that cranberry, pumpkin, and brown butter goodness!
What’s not to love, right?
Frequently Asked Questions
Do You Need to Refrigerate Pumpkin Bars?
Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting. While sugar does inhibit spoilage, I always think it’s better to be safe than sorry. Remove the pumpkin bars from the refrigerator about a half-hour before serving.
Can I freeze these pumpkin bars?
Yes, however, I personally don’t like to freeze cream cheese, so I would not freeze these pumpkin bars unless I absolutely had to.
If I don’t like cranberries, what can I use?
If you’re not a fan of cranberries, you can try dried cherries, raisins, toffee bits, or even a nut such as pecans or walnuts. Those all sound delicious!
How should I store leftovers?
Leftover bars should be kept in an airtight container in the refrigerator. They’ll stay fresh for up to five days. If you prefer them slightly warm, you can let them sit at room temperature for a few minutes before enjoying.
More Favorite Fall Treats You’ll Love
- Caramel Apple Muffins
- Aunt Maggie’s Pumpkin Roll
- Homemade Apple Strudel
- Pumpkin Pecan Bread Pudding
- Salted Peanut Bars
- Salted Caramel Pecan Sticky Buns
And that’s a wrap on these cranberry pumpkin bars. They are so good my friend, so good! If you try this recipe, please stop back and leave a comment and a 5-star rating below.
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Pumpkin Cranberry Bars
Ingredients
- 1 ½ cup all-purpose flour
- 1 ¼ cup sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 3 eggs
- 1 can (15 oz) pumpkin
- ¾ cup butter melted
- 1 cup chopped dried cranberries divided
- 1/2 batch brown butter cream cheese frosting
Instructions
- Begin by preheating your oven to 350 degrees F. Spray a 15×10 baking pan with baking spray. Set aside.
- In a medium bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together the eggs, pumpkin, and melted butter. Add in the dry ingredients and stir to combine. Fold in three-fourths cup of dried cranberries.
- Spread this batter into the prepared baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- While your cake bakes, prepare a half-batch of the brown butter cream cheese frosting recipe. You can find that in the notes below.
- Frost the cooled bars. Sprinkle with the remaining one-fourth cup of chopped cranberries.
These were amazing. And that frosting … EPIC!
It’s the bomb, right!? So glad you enjoyed them!
xo Michael