Description
These soft pumpkin bars with a sweet brown sugar frosting are the perfect cozy fall treat. They are easy to make, packed with warm spices, and guaranteed to be a hit at any gathering. The cakey bars topped with a slightly crunchy frosting capture the essence of autumn in every bite.
Ingredients
Scale
- For the Pumpkin Bars:
- 1 cup Unsalted Butter
- 1 cup Light Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree
- 1 cup All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Ginger
- 0.25 teaspoon Ground Nutmeg
- 1 teaspoon Baking Soda
- 0.5 teaspoon Fine Sea Salt
- For the Brown Sugar Frosting:
- 0.5 cup Unsalted Butter
- 1 cup Light Brown Sugar
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk or Cream
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Melt the unsalted butter in a microwave-safe bowl, then let it cool slightly for about 5 minutes.
- Whisk in the light brown sugar, then add the egg, vanilla extract, and pumpkin puree, mixing until smooth.
- In a separate bowl, mix together the all-purpose flour, ground cinnamon, ginger, nutmeg, baking soda, and fine sea salt.
- Gradually combine the wet and dry ingredients, being careful not to overmix.
- Pour the batter into the prepared baking pan and smooth the top evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the pumpkin bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare the brown sugar frosting by creaming together the softened butter and light brown sugar.
- Gradually beat in the powdered sugar, vanilla extract, and milk or cream until the frosting is smooth and spreadable.
- Spread the brown sugar frosting evenly over the cooled pumpkin bars.
- Cut into squares and serve.
Notes
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- These bars can be frozen for up to 3 months. Thaw in the refrigerator before serving.
- For a dairy-free option, use margarine or coconut oil instead of butter and dairy-free milk.
- For a vegan option, use a flax egg instead of a regular egg.
- Consider using gluten-free flour for a gluten-free version.
- Adjust sweetness of the frosting by reducing powdered sugar or adding more liquid.
- Add chopped nuts like walnuts or pecans to the batter for extra texture.
- Experiment with spice variations by adding a pinch of cardamom or cloves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: pumpkin bars, brown sugar frosting, pumpkin dessert, fall baking, easy pumpkin bars, spiced pumpkin bars, homemade pumpkin bars, pumpkin sheet cake, brown sugar pumpkin bar recipe