Pumpkin Bars with Brown Sugar Frosting
User Reviews
4.9
Pumpkin Bars with Brown Sugar Frosting
Description
The recipe begins by combining melted butter with brown sugar, egg, vanilla, and pumpkin puree to form a thick batter rich in pumpkin flavor. Dry ingredients include flour and warm spices such as cinnamon, ginger, and nutmeg, plus baking soda as the leavening agent. The batter is spread in a lined 8x8-inch pan and baked until just set to avoid overbaking and maintain moistness.
The frosting is made by creaming butter and brown sugar with cinnamon and salt, then mixing in powdered sugar, vanilla extract, and milk until smooth and spreadable. This frosting adds a sweet, spicy layer that complements the pumpkin bars' dense and tender crumb.
The finished dessert serves well as a seasonal treat or snack, especially in cooler months. Its sturdy texture makes it suitable for slicing and transporting to potlucks or parties. The balance of autumn spices and pumpkin makes it appealing for fans of traditional pumpkin desserts.
The recipe notes that doubling ingredient quantities and using a larger pan yields more bars with slightly increased baking time. Careful timing ensures the bars stay moist and tender.
Ingredients
For the bars:
- 1 unsalted butter stick, 113 grams
- 2/3 cup light brown sugar packed
- 1 egg at cool room temperature, large
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour 190 grams
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the frosting:
- 1 unsalted butter at cool room temperature, stick, 113 grams
- 1/4 cup light brown sugar packed, 50 grams
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar sifted, 188 grams
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk plus more if needed
Instructions
Make the bars:
- Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
- In a medium microwave-safe bowl, microwave the butter until melted. Allow to cool until just warm (about 80°F). Once cool, whisk in the brown sugar, egg, vanilla, and pumpkin.
- In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.
- Add the butter mixture to the flour mixture, stirring until just combined. Batter will be thick. Pour the batter into the prepared pan, spreading evenly with a spatula.
- Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.
Make the frosting:
- In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Use a spatula to scrape down the bottom and sides of the bowl. Add in the cinnamon and salt. On low speed, gradually add in the powdered sugar until incorporated. Add the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy, 2-3 minutes. If the frosting becomes too runny, add more powdered sugar. If the frosting is too thick, add a splash more milk. Spread the frosting evenly all over the pumpkin bars.
- Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.
Notes
- This recipe can be doubled for larger batches using a 9 by 13-inch pan; add a few minutes to the bake time accordingly.
- Avoid overbaking to keep the bars moist and tender; cake tester should come out clean but bars should not be dry.
User Reviews
Overall Rating
4.9
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