So I really wasn’t planning on posting this recipe. When I made these bars and this frosting, I felt like I’d already posted more than enough pumpkin recipes, so I just snapped a few lazy shots of them (because I can’t not) and shelved them. But then I tasted these. And I tasted this frosting. And this frosting alone made me go back and scour the few photos I had for something halfway decent. Because this frosting is just too damn good, y’all. Made by Laura at Tutti Dolci, it’s maple syrup, and brown butter, and cream cheese, all whipped into the most decadent, satisfyingly complex frosting imaginable. It can’t not be posted, because the whole world needs to know about it. So here’s an extra little mid-week post, in all its poorly photographed glory. I know I’ll have some leftover pumpkin after Thanksgiving to use on making these bars, so if you do too, I highly recommend trying this remarkable frosting on it.Print
Maple Brown Butter Cream Cheese Frosting, from Tutti Dolci
- Yield: enough for a dozen cupcakes if frosted, and about six if piped. Easily doubled.
- 1 tbsp unsalted butter (for brown butter)
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 4 oz (1/2 package) Neufchatel cheese (or regular cream cheese), softened
- pinch of salt
- 1 1/2 cups powdered sugar
- 1/2 to 1 tbsp maple syrup
- Melt one tablespoon of butter in a small saucepan over medium heat until it crackles, then turns a dark brown. It should begin to smell nutty and generally awesome. I didn’t let the butter go as dark as I did for these apple crumbles, since I figured the flavor would be stronger in frosting, but the darker the butter is, the stronger the brown butter flavor will be. Set aside and let cool.
- If mixing by hand like I did, cream butter and cheese together until very smooth. Add salt and 1/2 cup of powdered sugar, then beat again until incorporated. Add the remaining powdered sugar in two batches, beating after each addition. Finally, add maple syrup and beat again until smooth.
- If the frosting is too runny, add more confectioners’ sugar, a few tablespoons at a time, until it reaches the desired consistency. Alternatively, you can let it chill in the refrigerator for 15-30 minutes before spreading to increase its firmness. I only used 1/2 tablespoon of maple syrup, so I found it to be the right consistency to spread right away.
- For instructions on beating the frosting with a mixer (which I recommend! So much easier) check out Laura’s original post at Tutti Dolci.
Use the frosting over my favorite half-batch recipe for perfect pumpkin cupcakes or these fantastically dense and moist pumpkin bars by Life’s Simple Measures (scaled-down recipe for 9×9 inch glass dish follows). However you use it, be prepared to have your life changed.Print
Pumpkin Bars by Life’s Simple Measures
- 1 cup pumpkin puree
- 1/4 cup canola oil
- 1 large egg
- 1/3 cup granulated sugar
- 3 tbsp brown sugar
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon, heaping
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp cloves
- Preheat oven to 325 degrees and line a 9×9 Pyrex dish with parchment paper or grease very well. (If using a metal pan, preheat to 350 degrees.) Combine pumpkin, oil, eggs, and both sugars in a large bowl and cream until smooth. In a separate bowl, sift together the remaining ingredients (flour, baking powder, baking soda, salt, and spices). Add the dry ingredients to the wet and mix gently just until incorporated.
- Pour pumpkin mixture into dish and spread evenly. Bake at 325 for 20-25 minutes, or when a toothpick inserted into the center comes out clean. If using a metal pan, bake at 350.
- Let cool, frost, and serve!
- Serving Size: enough for one 9x9 glass dish, or about 16-20 bars