‍

Brown Butter Pumpkin Espresso Bars

I am so excited for this recipe because it’s the very first pumpkin recipe on my blog! What better way to kick off pumpkin spice season than by tying it to one of the drinks I look forward to every fall—the PSL. These bars are like a pumpkin spice latte in dessert form, blending the rich flavor of coffee, warm fall spices, and velvety pumpkin puree into one irresistibly fudgy bite. Perfect for PSL lovers and pumpkin enthusiasts alike, these brown butter pumpkin bars are swirled with a spiced pumpkin ribbon that not only looks beautiful but makes every slice taste like autumn.

Whether you’re hosting a fall get-together, planning your Friendsgiving dessert table, or just craving something sweet to pair with your afternoon latte, this easy pumpkin dessert checks every box. They bake in under 30 minutes, taste incredible warm or chilled, and make your house smell like the best coffee shop in October.

Why You’ll Love These Pumpkin Bars

• Pumpkin + Coffee Flavor Combo – The espresso powder deepens the pumpkin spice flavor for a warm, cozy bite.
• Nutty Brown Butter Base – Browning the butter adds a rich, toasty depth you can’t get from regular melted butter.
• Beautiful Pumpkin Swirl – Adds a pop of color and extra pumpkin flavor in every slice.
• Perfect Fall Dessert – Great for bake sales, holiday trays, or enjoying with a hot cup of coffee.

‍

‍

Ingredients To Make Pumpkin Spice Espresso Bars

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 large egg
• 2 large egg yolks
• 2 tsp vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 3/4 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/8 tsp clove powder
• 1/4 tsp baking powder
• 1 tsp cornstarch
• 1 tsp salt

Pumpkin Swirl

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

Step-by-Step Instructions to make Pumpkin Spice Espresso Bars

Step 1 – Brown the Butter with Espresso
In a light-colored saucepan, melt the butter over medium heat. Stir often until it foams, then turns golden with brown specks on the bottom, about 5–7 minutes. Immediately whisk in the espresso powder until fully dissolved. Set aside to cool slightly.

Step 2 – Make the Pumpkin Swirl
In a small bowl, mix together the pumpkin puree, sugar, pumpkin pie spice, and a pinch of salt until smooth. Set aside.

Step 3 – Preheat the Oven
Set your oven to 350°F (177°C) so it’s ready when your batter is done. Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal later.

Step 4 – Mix the Wet Ingredients
In a large mixing bowl, whisk the cooled brown butter mixture with the brown sugar and granulated sugar until smooth. Add the egg, egg yolks, and vanilla extract. Whisk until the batter looks glossy and thick.

Step 5 – Add the Pumpkin Swirl to the Batter
Fold about 3/4 of the pumpkin swirl mixture into the wet batter, leaving streaks for a marbled effect.

Step 6 – Combine with Dry Ingredients
Sift in the flour, cinnamon, pumpkin pie spice, clove, baking powder, cornstarch, and salt. Gently fold until just combined. Avoid overmixing so the bars stay tender.

Step 7 – Assemble and Swirl
Pour the batter into the prepared baking pan and smooth the top with a spatula. Dollop the remaining pumpkin mixture on top and use a butter knife to gently swirl it into the batter.

Step 8 – Bake
Bake for 26–30 minutes, or until the edges are set and the center looks slightly underbaked—it will finish setting as it cools.

Step 9 – Cool and Slice
Allow the bars to cool completely in the pan before lifting them out with the parchment paper. Slice into squares and enjoy!

‍

‍

Recipe Tips for Success

• For more pumpkin punch: Add 1/4 teaspoon extra pumpkin pie spice to the batter.
• For a stronger coffee flavor: Increase espresso powder to 1 1/2 tablespoons.
• Don’t overbake: These bars are best when slightly fudgy in the middle.
• Serve chilled or at room temp: Chilling overnight intensifies the flavors.

‍

FAQ

Can I use fresh pumpkin puree?
Yes! Just make sure it’s strained well so excess water doesn’t make the bars gummy.

What if I don’t have espresso powder?
You can replace it with instant coffee, though the flavor will be milder.

Can I make these gluten-free?
Yes—swap the flour for a 1:1 gluten-free baking blend.

Do they taste like coffee?
The espresso enhances the pumpkin and spice flavors, but doesn’t overpower them—it’s more of a cozy café vibe.

Perfect Pairings

• Enjoy with a homemade pumpkin cream cold brew for full PSL energy.
• Add a dusting of powdered sugar for a pretty presentation.

More Pumpkin Recipes You’ll Love!

• Pumpkin Gooey Butter Cake
• Brown Butter Pumpkin Snickerdoodle Cookies
• Pumpkin Pecan Coffee Cake with Brown Butter Streusel and Maple Icing

‍