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Pumpkin Bars with Caramel Frosting
These easy Pumpkin Bars are moist, flavorful, and topped with the most incredible homemade caramel frosting! They are easy to make and makes enough for a crowd!
Prep Time
15 mins
Cook Time
15 mins
Total Time
47 mins
Servings: 24
Calories: 254 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For Cake
- 1 1/2 cups granulated sugar
- ½ cup light brown sugar
- 1 cup plain greek yogurt *
- ½ cup salted butter , (1 stick)
- 1 1/2 cups pumpkin puree
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For Frosting
- 6 Tablespoons butter
- 1/2 cup heavy whipping cream
- 1 cup + 2 Tablespoons light brown sugar
- pinch salt
- 2 1/2 to 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
- Add pumpkin, eggs and vanilla and mix.
- In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.
- Mix the dry ingredients with the wet.
- Pour batter into a jelly roll pan (10x15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.
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For the Frosting:
- As soon as the cake comes out of the oven, make the frosting.
- In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
- Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).
- Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.
- Gently spread warm frosting over bars. Allow to cool before serving.
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Notes
- *Can substitute sour cream for Greek yogurt.
- Storage Instructions: Keep leftover homemade pumpkin bars in an airtight container in the fridge for up to 3 days.
- Freezing Instructions: It's best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.
Nutrition Information
Calories
254kcal
(13%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
37mg
(12%)
Sodium
205mg
(9%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
2602IU
(52%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 254
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 205mg | 9% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 2602IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.