Brown Butter Pumpkin Espresso Bars with Pumpkin Swirl – PSL-Inspired Fall Dessert

Bars

• 10 TBSP (142g) unsalted butter
• 1 TBSP espresso powder
• 1 cup (213g) packed light brown sugar
• 1/4 cup (50g) granulated or cane sugar
• 1 whole egg
• 2 egg yolks
• 2 tsp vanilla extract
• 1 3/4 (210g) All purpose flour
• 3/4 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/8 tsp clove spice powder
• 1/4 tsp baking powder
• 1 tsp cornstarch
• 1 tsp salt

Pumpkin Swirl

• 1/2 cup (120g) pumpkin puree (NOT pumpkin pie filling puree)
• 1/4 cup (50g) granulated or cane sugar
• 1 tsp pumpkin pie spice powder
• Pinch of Salt

1. In a light-colored saucepan, melt butter over medium heat. Stir often until the butter foams, then turns golden with brown specks at the bottom (about 5–7 minutes). As soon as it’s browned, whisk in the espresso powder until dissolved. Set aside to cool slightly.
2. In a small bowl, stir together pumpkin puree, sugar, pumpkin pie spice, and salt until smooth. Set aside.
3. Preheat oven to 350°F (177°C)
4. In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated or cane sugar until smooth. Whisk in the egg, egg yolks, and vanilla extract until the mixture looks glossy and thick.
5. Fold about 3/4 of the pumpkin swirl mixture into the wet batter
6. Sift in the flour, cinnamon, pumpkin pie spice, clove, baking powder, cornstarch, and salt. Gently fold until just combined—don’t overmix.
7. Pour the batter into a parchment-lined 8x8-inch pan. Use a small spatula or the back of the spoon to smooth the batter evenly in the pan. Dollop the remaining pumpkin mixture over the top and use a butter knife to gently swirl it into the batter.
8. Bake at 350°F (177°C) for 26–30 minutes, or until the edges are set and the center looks slightly underbaked (it will set as it cools). Let cool in the pan before slicing into bars.