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Pumpkin Bars with Brown Sugar Frosting Recipe

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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/pumpkin-bars-with-brown-sugar-frosting-recipe/