Pumpkin Bars with Brown Sugar Frosting
These pumpkin bars combine warm spices and rich brown sugar frosting, creating a delicious and comforting treat perfect for any occasion.
Ingredients
For the Pumpkin Bars
- 113 grams 1 stick unsalted butter for moisture and richness
- 133 grams 2/3 cup packed light brown sugar adds sweetness and depth
- 1 large egg, at cool room temperature binds ingredients
- 1 teaspoon vanilla extract enhances flavor
- 212 grams 1 cup pumpkin puree provides moisture and flavor
- 190 grams 1 1/2 cups all-purpose flour structure
- 1 teaspoon ground cinnamon adds warmth
- 1/4 teaspoon ground ginger adds spice
- 1/4 teaspoon ground nutmeg provides warmth
- 1/4 teaspoon baking soda leavening agent
- 1/4 teaspoon fine sea salt balances flavor
For the Frosting
- 113 grams 1 stick unsalted butter, at cool room temperature adds smoothness
- 50 grams 1/4 cup packed light brown sugar adds sweetness
- 1/2 teaspoon ground cinnamon enhances flavor
- 1/8 teaspoon fine sea salt balances flavor
- 188 grams 1 1/2 cups powdered sugar, sifted provides sweetness and texture
- 1/2 teaspoon vanilla extract enhances flavor
- 1 tablespoon milk, plus more if needed adds moisture
Instructions
Preparation
- Preheat your oven to 350°F and prepare an 8 by 8-inch baking pan by lining it with foil or parchment paper.
- In a medium microwave-safe bowl, melt the unsalted butter until it’s fully liquefied and then let it cool until just warm, around 80°F.
- Whisk in the packed light brown sugar, followed by the large egg, vanilla extract, and pumpkin puree until smooth.
- In a large mixing bowl, combine the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and fine sea salt.
- Add the butter mixture to the flour mixture, stirring gently until just combined.
- Pour the batter into the prepared pan and spread it evenly using a rubber spatula.
Baking
- Bake for 25 minutes, or until a cake tester comes out clean.
- Set the pan on a wire rack to cool completely before frosting.
Frosting
- Beat together the unsalted butter and packed light brown sugar on medium-high speed until light and fluffy.
- Gradually sift in the powdered sugar while mixing, then add vanilla extract and milk, adjusting as needed to reach a spreadable consistency.
- Spread the frosting evenly over the cooled pumpkin bars.
Serving
- Cut into squares and serve.
Notes
Ensure your butter is at the right temperature when mixing. Avoid over-mixing the batter to maintain tender bars. These pumpkin bars can be stored at room temperature for up to one day or refrigerated for up to five days.