Brown Butter Pumpkin Tahini Bars Recipe
These Brown Butter Pumpkin Tahini Bars offer a unique and delicious twist on traditional pumpkin desserts. Combining the nutty richness of brown butter with smooth tahini and spiced pumpkin puree, these bars are moist, flavorful, and perfect for fall or any time you crave a wholesome treat. With natural sweetness from coconut sugar and a hint of pumpkin pie spice, they’re easy to make and perfect for sharing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- Cooking spray, for pan
- 4 Tbsp. unsalted butter
- 2 large eggs
- 1/2 cup tahini (I suggest a smooth, pourable tahini, like Soom brand)
- 1/4 cup pumpkin puree
- 1 cup coconut sugar
- 1/2 tsp. vanilla extract (optional)
- 2 cups almond flour
- 1 Tbsp. pumpkin pie spice
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt, plus extra flaky sea salt for sprinkling (optional)
Instructions
- Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly coat it with cooking spray to ensure the bars won't stick.
- Brown Butter: Melt the butter in a small saucepan over medium-low heat. Swirl the pan occasionally and cook until the butter becomes foamy and turns a deep golden-brown color, releasing a nutty aroma, approximately 5 minutes. Pour the browned butter into a small heat-proof bowl, scraping up any flavorful browned bits at the bottom. Refrigerate the butter to cool while you prepare the other ingredients.
- Prepare Batter: In a large mixing bowl, whisk together the eggs, tahini, pumpkin puree, coconut sugar, and vanilla extract (if using) until smooth. Gradually pour in the cooled brown butter while whisking constantly to combine fully. Then add the almond flour, pumpkin pie spice, baking powder, and kosher salt. Switch to a rubber spatula and gently fold the mixture until just combined, ensuring not to overmix.
- Bake: Pour the batter evenly into the prepared baking pan. Bake at 350°F for 26 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean. If you like, sprinkle flaky sea salt over the top immediately after baking for a delightful contrast.
- Cool and Slice: Let the bars cool in the pan at room temperature for about 45 minutes. Once they are cool but still slightly warm, use the parchment paper to lift the bars out of the pan. Slice into 16 squares and serve.
Notes
- Use smooth, pourable tahini for the best texture and flavor.
- Refrigerate the browned butter to cool it before adding it to the batter to prevent cooking the eggs.
- Adjust the baking time slightly if you use a different size pan; bars should be moist but set.
- Optional flaky sea salt on top adds a lovely salty balance to the sweetness.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
