These pumpkin bars are soft and fluffy, packed with warm spices and a hint of pumpkin goodness. Topped with creamy brown sugar frosting, they’re simply irresistible!
Honestly, I can’t resist sneaking a bite whenever I make these. They’re perfect for fall gatherings or just a cozy night in—because who doesn’t love a little sweet comfort? 😊
Key Ingredients & Substitutions
Flour: All-purpose flour gives these bars a nice structure. If you’re looking for a gluten-free option, feel free to use a 1:1 gluten-free flour blend. They still come out delicious!
Pumpkin puree: Canned pumpkin puree is easy to use, but you can substitute homemade pumpkin puree if you prefer. Just make sure it’s well-drained to avoid excess moisture in the bars.
Spices: The spice mix here adds warmth and depth. If you don’t have all the spices, pumpkin pie spice can be a great substitute—just use about 2-3 teaspoons for a similar flavor.
Vegetable oil: You can swap vegetable oil for melted coconut oil or even unsweetened applesauce for a healthier version. Just remember that using applesauce may change the texture slightly.
Brown sugar: Light or dark brown sugar works here. I prefer dark brown sugar for the deeper flavor it gives to the frosting, but either choice will work.
What’s the Best Way to Frost These Pumpkin Bars?
Frosting can be tricky, but here’s how to make it smooth and spreadable. Ensure your bars are completely cooled before frosting; otherwise, the frosting may melt and become messy.
- In a medium bowl, beat softened butter with brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Don’t rush this step, as it creates a nice, creamy texture.
- Add the sifted powdered sugar gradually. Mixing in the powdered sugar slowly helps prevent a sugar cloud in your kitchen and makes it easier to incorporate.
- Mix in heavy cream (or milk) one tablespoon at a time until you reach your desired consistency. If the frosting feels too thick, you can add a bit more cream.
- Spread the frosting evenly over the cooled bars using a spatula or a knife. For a decorative touch, you can create swirls using the back of a spoon.
With these tips, your frosting will look and taste amazing! Enjoy your pumpkin bars—perfect for gatherings or cozy nights at home.
How to Make Pumpkin Bars with Brown Sugar Frosting
Ingredients You’ll Need:
For The Pumpkin Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For The Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: 1/2 teaspoon ground cinnamon for extra spice
How Much Time Will You Need?
This recipe will take about 20 minutes for prep and 25-30 minutes for baking. Allow some extra time for the bars to cool completely before frosting. Overall, you’re looking at around 1 hour, plus some chill time if you want to refrigerate the frosting a little for better spreading!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it. This will help your pumpkin bars come out easily!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. This blend of spices will make your kitchen smell amazing!
3. Combine the Sugars and Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until the mixture is well combined and creamy. This step is key to getting that perfect texture.
4. Add Pumpkin and Vanilla:
Stir in the pumpkin puree and vanilla extract until everything is evenly mixed. You’ll start to see that lovely pumpkin color in your mixture!
5. Combine Wet and Dry Mixtures:
Now, gradually add the flour mixture to the wet pumpkin mixture. Stir gently until just combined. Don’t overmix—it’s okay if a few lumps remain!
6. Bake the Bars:
Pour the batter evenly into your prepared pan and spread it out. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the pumpkin bars cool completely in the pan on a wire rack.
7. Make the Brown Sugar Frosting:
In a medium bowl, beat the softened butter and brown sugar together until fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar, alternating with the heavy cream, beating well after each addition. Mix in the vanilla extract, pinch of salt, and cinnamon if you’re using it. Continue beating until the frosting is fluffy and smooth.
8. Frost the Bars:
Once the bars are fully cooled, spread the brown sugar frosting evenly over the top. It’s time to get creative! You can use a spatula or the back of a spoon to create swirls.
9. Serve and Enjoy:
Cut the bars into squares and serve. These pumpkin bars are perfect for sharing! Store any leftovers in an airtight container in the fridge, if there are any!
Enjoy these moist, warmly spiced pumpkin bars topped with a delicious brown sugar frosting that perfectly balances the flavors! Perfect for fall gatherings or anytime you need a little sweetness in your day!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just make sure to cook and puree it first, then drain any excess moisture. A good guideline is to use about 1 ½ cups of fresh pumpkin puree for this recipe.
What Should I Do If My Bars Turn Out Too Dense?
If your pumpkin bars are dense, it could be due to overmixing the batter. When combining the wet and dry ingredients, mix just until combined. Additionally, double-check that you measured your flour correctly; too much flour can lead to denser results.
How Do I Store Leftover Pumpkin Bars?
Store any leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. Make sure they are fully cooled before sealing them to prevent condensation.
Can I Freeze These Pumpkin Bars?
Yes! You can freeze pumpkin bars either frosted or unfrosted. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They’ll stay fresh for up to 3 months. Just thaw in the fridge overnight before serving!