These pumpkin bars are soft, moist, and packed with warm spices—perfect for fall! Topped with creamy brown sugar frosting, they offer a sweet treat everyone loves.
I can’t resist sneaking a piece right after they’re frosted. Seriously, who can say no to that delicious combo? They’re great for sharing or keeping all to yourself! 😄
Key Ingredients & Substitutions
Pumpkin Puree: The star of this recipe! Canned pumpkin puree is easy and consistent, but you can use homemade pumpkin puree if you have it. Just make sure it’s well cooked and blended smooth. Don’t use pumpkin pie filling as it’s already sweetened.
Brown Sugar: Light brown sugar adds that lovely caramel flavor to the frosting. If you run out, dark brown sugar works too, introducing a deeper molasses taste. You can even use granulated sugar, but the frosting will be less rich.
Spices: I love a good mix of spices! While the recipe calls for cinnamon, ginger, nutmeg, and cloves, feel free to adjust them based on what you have. Pumpkin spice mix can also work as a substitute.
Oil: Vegetable oil keeps the bars moist. If you prefer, you can swap it for melted coconut oil or apple sauce for a lighter option. Just note that using applesauce will change the flavor slightly.
How Do You Ensure Your Pumpkin Bars Are Perfectly Moist?
Getting that perfect moist texture for your pumpkin bars comes down to a few important techniques:
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense bars.
- Check Doneness: Use a toothpick to check for doneness. It should come out clean or with a few moist crumbs, but no wet batter.
- Cool Completely: Allow the bars to cool fully in the pan. Frosting warm bars can melt the frosting and make it messy.
With these tips, your pumpkin bars will be a hit at any gathering! Enjoy those warm, spiced flavors!
Pumpkin Bars with Brown Sugar Frosting
Ingredients You’ll Need:
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 (15-ounce) can pure pumpkin puree
- 1 teaspoon vanilla extract
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 1/4 cup milk
- 3 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for extra spice flavor)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and about 35-40 minutes to bake. After that, you’ll want to let the pumpkin bars cool completely before frosting them, which can take an additional hour. Overall, plan for about 2 hours from start to finish, but you’ll be rewarded with amazing pumpkin bars!
Step-by-Step Instructions:
1. Preheat the oven and prepare the pan:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan or line it with parchment paper to make sure your bars come out easily!
2. Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the wonderful spices: cinnamon, ginger, nutmeg, and cloves. This will create a lovely aroma! Set this bowl aside while you work on the wet ingredients.
3. Combine wet ingredients:
In a large mixing bowl, using a hand mixer or a whisk, beat the eggs and granulated sugar together until the mixture is light and fluffy. Gradually pour in the vegetable oil while continuing to mix. Next, add the pumpkin puree and vanilla extract, blending well until everything is nice and smooth.
4. Combine wet and dry mixtures:
Now it’s time to mix! Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined—be careful not to overmix, or your bars might not be as soft and fluffy!
5. Bake the bars:
Pour the batter into your prepared pan, spreading it out evenly. Bake in the preheated oven for 35-40 minutes. To check for doneness, insert a toothpick into the center: it should come out clean or with a few moist crumbs. Once done, remove from the oven and let cool completely in the pan on a wire rack.
6. Prepare the brown sugar frosting:
While your bars are cooling, let’s make that delicious frosting! In a small saucepan over medium heat, melt the butter. Next, add the packed brown sugar and milk, bringing the mixture to a gentle boil. Keep stirring for 1-2 minutes. Once it’s bubbling nicely, remove it from the heat and let it cool for about 10 minutes.
7. Finish the frosting:
After your brown sugar mixture has cooled, transfer it to a mixing bowl. Add the vanilla extract and gradually beat in the powdered sugar until the frosting is smooth and spreadable. For an extra kick, you can mix in ground cinnamon!
8. Frost the bars:
With your pumpkin bars completely cooled, spread the thick and creamy brown sugar frosting evenly over the top. Your kitchen must smell amazing right now!
9. Serve and enjoy:
Now the hard part is waiting! Cut the bars into squares and serve. They are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge. Enjoy these scrumptious bars with family and friends!
This recipe yields moist, warmly spiced pumpkin bars topped with a creamy, caramel-like brown sugar frosting that is absolutely irresistible!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can use fresh pumpkin. Just roast and puree it until smooth, ensuring it’s not too watery. About 1 small pumpkin should yield the needed 15 ounces.
How Can I Store Leftover Pumpkin Bars?
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. If you prefer, you can freeze them for up to 3 months; just make sure to separate layers with parchment paper.
Can I Make These Bars Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just ensure it contains xanthan gum if your blend does not already include it, to maintain the right texture.
How Do I Prevent the Bars from Sticking to the Pan?
To prevent sticking, make sure to both grease and flour the pan, or line it with parchment paper. For an added precaution, you can also sprinkle a little bit of flour or sugar over the greased surface before pouring in the batter.
