Pumpkin Bars with Brown Sugar Frosting Recipe

Introduction

These Pumpkin Bars with Brown Sugar Frosting are the perfect autumn treat—moist, flavorful, and topped with a rich, creamy frosting. Easy to make and wonderful for sharing, they combine warm spices with the comforting taste of pumpkin. Whether for a holiday gathering or a cozy afternoon snack, these bars are sure to delight.

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
• For the 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. Step 1: Preheat the 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, microwave the butter until melted. Let it cool until just warm, about 80°F. Then whisk in the brown sugar, egg, vanilla, and pumpkin puree until smooth.
3. Step 3: In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Stir the butter mixture into the flour mixture until just combined; the batter will be thick.
4. Step 4: Pour the batter into the prepared pan, spreading evenly with a spatula. Bake for 25 minutes, or until a cake tester inserted in the center comes out clean. Avoid overbaking. Let cool completely on a wire rack.
5. Step 5: To make the frosting, beat the butter and brown sugar in a large bowl on medium-high speed using an electric mixer until light and fluffy. Scrape down the bowl, then add cinnamon and salt.
6. Step 6: On low speed, gradually add the sifted powdered sugar until incorporated. Add vanilla and milk, then increase speed to medium-high and beat for 2–3 minutes until very light and fluffy.
7. Step 7: Adjust consistency as needed: add more powdered sugar if too runny or a splash of milk if too thick. Spread the frosting evenly over the cooled pumpkin bars.
8. Step 8: Cut into squares before serving.

Tips & Variations

• For extra texture, fold in 1/2 cup chopped nuts like walnuts or pecans into the batter before baking.
• Use canned pumpkin puree for convenience, but make sure it’s plain pumpkin without added spices or sweeteners.
• If you prefer a tangy topping, substitute half the powdered sugar in the frosting with cream cheese.
• For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the pumpkin bars in an airtight container at room temperature for up to 1 day. For longer storage, keep them refrigerated for up to 5 days. To enjoy, bring to room temperature or warm briefly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to cook and puree the fresh pumpkin until smooth before using. Make sure to drain any excess moisture to avoid thinning the batter.

Can I make these bars ahead of time?

Absolutely. You can bake the bars and store them un-frosted for up to two days. Frost them just before serving for the best texture and flavor.

Pumpkin Bars with Brown Sugar Frosting Recipe

Print Recipe

★★★★★

4.4 from 140 reviews

Delight in these moist and flavorful pumpkin bars topped with a smooth brown sugar cinnamon frosting. Perfect for fall gatherings or a cozy dessert, the bars combine warm spices and rich pumpkin with a creamy, lightly sweetened topping that balances every bite.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 bars (cut into 4x4 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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 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: Set 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 of the bars.
2. Melt butter and mix wet ingredients: In a microwave-safe bowl, melt the butter and let it cool to about 80°F. Whisk in the light brown sugar, egg, vanilla extract, and pumpkin puree until smooth.
3. Combine dry ingredients: In a large bowl, sift together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and fine sea salt.
4. Mix the batter: Pour the wet butter and pumpkin mixture into the dry ingredients. Stir gently until just combined, ensuring the batter is thick but evenly mixed.
5. Pour and bake: Spread the batter evenly in the prepared pan and bake for 25 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean without wet batter.
6. Cool the bars: Remove the pan from the oven and place it on a wire rack. Let the bars cool completely before frosting.
7. Prepare the frosting: Using an electric mixer, beat the softened butter and light brown sugar on medium-high speed until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
8. Add spices and powdered sugar: Mix in the ground cinnamon and fine sea salt, then gradually add the sifted powdered sugar on low speed until incorporated.
9. Finish frosting consistency: Add vanilla extract and 1 tablespoon of milk. Increase the mixer speed to medium-high and beat for 2-3 minutes until very light and fluffy. Adjust the frosting consistency with more powdered sugar if too runny, or additional milk if too thick.
10. Frost and serve: Spread the frosting evenly over the cooled pumpkin bars. Cut into squares before serving.
11. Storage: Store your pumpkin bars in an airtight container at room temperature for up to 1 day or refrigerate for up to 5 days to maintain freshness.

Notes

• Ensure the butter is just warm, not hot, when mixing with eggs to prevent curdling.
• Do not overbake the bars to keep them moist and tender.
• Adjust the frosting thickness by adding milk or powdered sugar as needed for spreading consistency.
• Use fresh pumpkin puree for the best flavor.
• These bars can be stored in the refrigerator to extend shelf life and can be returned to room temperature before serving for optimal texture.

Keywords: pumpkin bars, brown sugar frosting, fall dessert, pumpkin dessert, spiced pumpkin bars, easy pumpkin recipe