2022 Pet of the Year Contest
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Brown Sugar Maple Pumpkin Butter Bars

Andria
Click the Buzz Me button to receive email notifications when this writer publishes a new article or a new article in this column is published.
Brown Sugar Maple Pumpkin Butter Bars

Half-Baked Harvest’s Brown Sugar Maple Pumpkin Butter Bars are a perfect fall treat. 

One word for Half-Baked Harvest’s Brown Sugar Maple Pumpkin Butter Bars: YUM. Oh my goodness are these cookie bars the most perfect fall treat ever in the history of fall treats.

We were looking for a yummy fall pumpkin treat, and up popped this recipe from Half-Baked Harvest in my in-box. It sounded good, and still my expectations were conservative. I do love a pumpkin spice cookie (stay tuned for “Back Porch” in the November issue of The Buzz). But generally I can have one and not hear voices in my head telling me to head back to the kitchen for more.

These Brown Sugar Maple Pumpkin Butter Bars called me on repeat from the kitchen. Was it the nutty browned butter in the batter and glaze? Maybe the spiced pumpkin butter incorporated into the dough? Was it the hint of coffee in the sweet and buttery glaze? Or was it the white chocolate chips? I cannot tell you. But all together, these components make one perfect fall bar, spiced just right. 

You or someone in your world probably needs a little treat today. Don’t hesitate. Just make these.

Brown Sugar Maple Pumpkin Butter Bars
from Half-Baked Harvest

2 sticks salted butter
1 cup light or dark brown sugar
¾ cup pumpkin butter
¼ cup maple syrup
2 large eggs
1 tablespoon vanilla
2 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon kosher salt
1 cup white chocolate chips

For the Espresso Glaze:
2 tablespoons salted butter
1 cup powdered sugar
3 tablespoons brewed espresso or strong coffee
1 teaspoon vanilla

Preheat the oven to 350 degrees. Line a 9-by-13 inch baking dish with parchment paper.

Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2 or 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. Bake for 25 to 30 minutes, until just set in the center. Cook for 10 minutes.

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 or 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 and let set for 5 minutes. Cut into bars.

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.