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brown butter pumpkin oatmeal bars
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Brown Butter Pumpkin Oatmeal Bars

Brown Butter Pumpkin Oatmeal Bars just made breakfast so much more exciting! Nutty brown butter turns everything it touches into gold, and these pumpkin oatmeal bars are no exception. The best part? They’re SO easy to toss together with a quick glaze on top! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9
Author Nichole

Ingredients

  • 1 Stick + 2 Tablespoons Salted Butter divided
  • 1 1/2 Cups Old Fashioned Rolled Oats
  • 3/4 Cup All Purpose Flour
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 1 Cup 100% Pure Pumpkin Puree
  • 2 Large Eggs
  • 3/4 Cup Packed Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2-1 Cup Powdered Sugar

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a 9x5 or 8x8 inch baking pan with parchment paper then spray with nonstick spray and set aside.
  • Melt the butter in a small saucepan over medium heat and continue whisking until the butter turns brown and starts to smell nutty.
  • Reserve two tablespoons in a small bowl and pour the remaining butter into a large bowl to cool for 10 minutes.
  • Whisk the oats, flour, pumpkin pie spice, baking powder, cinnamon, and salt in a separate large bowl and set aside.
  • Once the butter has cooled a bit, mix in the pumpkin puree, eggs, brown sugar, and vanilla then stir in the dry ingredients until combined.
  • Pour into the prepared baking pan and spread it out evenly then bake for 20-25 minutes or until the top is dried out and a toothpick comes out clean when inserted into the center of the pan.
  • In the meantime, mix 1/2 cup of powdered sugar and reserved butter in a bowl, add more powdered sugar if you’d like a thicker icing, or stir in a tablespoon of milk until thinned to your liking.
  • Once the bars have cooled for around 20 minutes slice, drizzle with the glaze, and serve.

Notes

These brown butter oatmeal pumpkin bars can be stored without the icing poured on top in an airtight container at room temperature for up to 1 week.
The glaze can be stored in an airtight container in the fridge for up to 2 weeks.
When ready to serve the icing, heat in 10-second intervals in the microwave until thin enough to drizzle.