Pumpkin Bars with Brown Sugar Frosting Recipe

Introduction

These Pumpkin Bars with Brown Sugar Frosting are a delightful blend of warm spices and rich pumpkin flavor. Perfectly moist and topped with a creamy, cinnamon-infused frosting, they make a comforting treat for any occasion.

Ingredients

• 1 stick (113 grams) unsalted butter
• 2/3 cup (133 grams) packed light brown sugar
• 1 large egg (at cool room temperature)
• 1 teaspoon vanilla extract
• 1 cup (212 grams) pumpkin puree
• 1 1/2 cups (190 grams) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 stick (113 grams) unsalted butter (at cool room temperature, for frosting)
• 1/4 cup (50 grams) packed light brown sugar (for frosting)
• 1/2 teaspoon ground cinnamon (for frosting)
• 1/8 teaspoon fine sea salt (for frosting)
• 1 1/2 cups (188 grams) powdered sugar, sifted
• 1/2 teaspoon vanilla extract (for frosting)
• 1 tablespoon milk, plus more if needed

Instructions

1. Step 1: Preheat your oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang for easy removal.
2. Step 2: In a medium microwave-safe bowl, melt the first stick of butter until fully melted. Let it cool to about 80°F, warm but not hot.
3. Step 3: Whisk the cooled melted butter with the brown sugar, egg, vanilla extract, and pumpkin puree until smooth and combined.
4. Step 4: In a large bowl, mix together the flour, cinnamon, ginger, nutmeg, baking soda, and salt.
5. Step 5: Add the wet butter mixture to the dry ingredients and stir just until combined. The batter will be thick.
6. Step 6: Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Step 7: Bake for 25 minutes or until a tester inserted in the center comes out clean. Avoid overbaking. Let the pan cool completely on a wire rack.
8. Step 8: To make the frosting, beat the second stick of butter with the brown sugar on medium-high speed until light and fluffy. Scrape down the bowl as needed.
9. Step 9: Add cinnamon and salt, then gradually add the sifted powdered sugar on low speed until incorporated.
10. Step 10: Add vanilla and milk, then beat on medium-high speed for 2-3 minutes until very light and fluffy. Adjust consistency by adding more powdered sugar if too runny or a splash more milk if too thick.
11. Step 11: Spread the frosting evenly over the cooled pumpkin bars. Cut into squares before serving.

Tips & Variations

• For extra texture, add chopped nuts like pecans or walnuts to the batter before baking.
• You can substitute canned pumpkin puree with homemade pumpkin puree if available.
• If you prefer a cream cheese frosting, swap the butter with cream cheese for a tangy twist.
• Use parchment paper instead of foil to prevent sticking and for easier cleanup.

Storage

Store the pumpkin bars in an airtight container at room temperature for up to 1 day. For longer storage, keep them in the refrigerator for up to 5 days. When ready to eat, bring to room temperature or warm slightly before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pumpkin bars ahead of time?

Yes, you can prepare the bars and frost them a day ahead. Store them in the refrigerator to keep the frosting fresh and bring to room temperature before serving.

Is it possible to freeze the pumpkin bars?

Yes, you can freeze the unfrosted bars wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

Pumpkin Bars with Brown Sugar Frosting Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

These Pumpkin Bars with Brown Sugar Frosting are a deliciously moist and spiced treat, perfect for fall or anytime you crave a comforting dessert. The tender pumpkin-infused cake is topped with a creamy, fluffy brown sugar frosting, blending warm spices like cinnamon, ginger, and nutmeg for an irresistible flavor combination.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pumpkin Bars

• 1 stick (113 grams) unsalted butter
• 2/3 cup (133 grams) packed light brown sugar
• 1 large egg (at cool room temperature)
• 1 teaspoon vanilla extract
• 1 cup (212 grams) pumpkin puree
• 1 1/2 cups (190 grams) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt

For the Brown Sugar Frosting

• 1 stick (113 grams) unsalted butter (at cool room temperature)
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt
• 1 1/2 cups (188 grams) powdered sugar (sifted)
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk (plus more if needed)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang for easy removal later.
2. Prepare the wet ingredients: In a medium microwave-safe bowl, melt the butter in the microwave. Let it cool to about 80°F (just warm). Then whisk the cooled butter with the brown sugar, egg, vanilla extract, and pumpkin puree until combined.
3. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and fine sea salt evenly.
4. Mix the batter: Pour the wet butter mixture into the dry flour mixture and stir just until combined. The batter will be thick. Spread it evenly into the prepared baking pan using a spatula.
5. Bake the bars: Bake for 25 minutes or until a cake tester inserted in the center comes out clean. Be careful not to overbake to maintain moistness. Remove from the oven and set the pan on a wire rack to cool completely.
6. Prepare the frosting: Using an electric mixer in a large bowl, beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Scrape down the bowl as needed. Add the cinnamon and salt, then gradually add the sifted powdered sugar on low speed until incorporated.
7. Finish the frosting: Add vanilla extract and milk, then increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is very light and fluffy. If too runny, add more powdered sugar; if too thick, add a little more milk.
8. Frost the bars: Spread the brown sugar frosting evenly over the cooled pumpkin bars.
9. Serve and store: Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 5 days.

Notes

• Make sure the butter used in the frosting is at cool room temperature to achieve a smooth, creamy texture.
• Do not overbake the bars to keep them moist and tender.
• For a more intense spice flavor, you can adjust the cinnamon, ginger, and nutmeg to taste.
• If the frosting is too runny, adding more powdered sugar will thicken it up for easier spreading.
• Using parchment paper with an overhang helps lift the bars from the pan easily.

Keywords: pumpkin bars, brown sugar frosting, fall dessert, pumpkin puree, spiced bars, homemade pumpkin dessert