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Pumpkin Bars with Brown Sugar Frosting Recipe

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4.1 from 75 reviews

Delightfully moist and flavorful pumpkin bars topped with a creamy brown sugar frosting, perfect for autumn gatherings or any pumpkin lover's treat. These bars combine warm spices with rich pumpkin puree and a luscious frosting for a sweet, comforting dessert.

Ingredients

Batter

  • 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

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 and prepare the pan: Preheat the oven to 350°F (175°C). Line an 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang on the sides for easy removal later.
  2. Make the butter mixture: In a medium microwave-safe bowl, melt the butter in the microwave. Allow it to cool until just warm, about 80°F. Once cooled, whisk in the brown sugar, egg, vanilla extract, and pumpkin puree until smooth and 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 to evenly distribute the spices and leavening.
  4. Mix batter: Add the cooled butter mixture to the flour mixture and stir until just combined. The batter will be thick but should form a cohesive mixture. Pour the batter into the prepared baking pan and spread it evenly using a spatula.
  5. Bake the bars: Place the pan in the oven and bake for 25 minutes or until a cake tester inserted in the center comes out clean. Avoid overbaking to keep the bars moist. Once done, transfer the pan to a wire rack to cool completely before frosting.
  6. Make the frosting: In a large bowl, beat the softened butter and brown sugar together on medium-high speed using an electric mixer until the mixture is light, fluffy, and smooth. Scrape down the sides and bottom of the bowl with a spatula to ensure even mixing.
  7. Finish the frosting: Add the ground cinnamon and fine sea salt to the butter mixture. Gradually add the sifted powdered sugar on low speed until incorporated. Add vanilla extract and milk, then increase the mixer speed to medium-high and beat for 2 to 3 minutes until very light and fluffy. Adjust consistency by adding more powdered sugar if too runny or more milk if too thick.
  8. Frost the bars: Spread the prepared frosting evenly over the completely cooled pumpkin bars using a spatula.
  9. Serve and store: Cut the frosted pumpkin bars into squares before serving. Store in an airtight container at room temperature for up to 1 day or refrigerate for up to 5 days to maintain freshness.

Notes

  • For best texture, ensure the butter is cool but soft before making the frosting.
  • Be careful not to overbake to retain moistness in the bars.
  • You can sift the powdered sugar to prevent lumps in the frosting.
  • Adjust frosting thickness by adding milk or powdered sugar to achieve desired consistency.
  • Use fresh and good-quality pumpkin puree for the best flavor.
  • Allow bars to cool completely before frosting to prevent melting and runny frosting.

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