These pumpkin bars are soft, moist, and packed with fall flavors. Topped with a sweet brown sugar frosting, they make the perfect treat for any occasion!
I love how easy it is to whip these up! Plus, the frosting is so good that I might just eat it straight from the bowl. Who’s with me? 😄
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is key for flavor and moisture. If fresh pumpkin is available, you can roast and puree it, just remember to drain excess water for a thicker texture.
Flour: All-purpose flour is standard here, but if you want a gluten-free version, try a 1:1 gluten-free baking flour blend. It usually works just as well in sweet recipes.
Sweeteners: I love using a mix of granulated and brown sugar. You can use all brown sugar for a richer flavor or honey or maple syrup for a natural sweetener, but adjust the liquid content of the recipe if you do!
Spices: The classic spices like cinnamon, ginger, nutmeg, and cloves bring warmth. If you’re missing any, don’t worry! Just use pumpkin pie spice as an all-in-one alternative.
How Can I Ensure My Pumpkin Bars Are Moist and Not Overbaked?
The secret to perfect pumpkin bars is careful baking. Here’s how to keep them moist:
- Keep an eye on baking time. Start checking at 25 minutes, using a toothpick to test. It should come out clean but moist!
- Don’t overmix your batter. Mix just until combined to avoid dense bars.
- Let them cool completely in the pan. This helps retain moisture.
What’s the Best Way to Make Creamy Brown Sugar Frosting?
A rich frosting can elevate your pumpkin bars! Here’s how to nail it:
- Make sure your butter and cream cheese are at room temp to blend smoothly.
- Beat butter and brown sugar until light and fluffy for a nice texture.
- Add powdered sugar gradually to avoid a sugary cloud, mixing well each time.
- If it feels too thick, a splash of heavy cream or milk will help reach your desired consistency.
Pumpkin Bars with Brown Sugar Frosting
Ingredients You’ll Need:
For the Pumpkin Bars:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 1/2 cups powdered sugar, sifted
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (as needed for consistency)
- Optional: ground cinnamon for garnish
Time Needed:
This recipe will take you about 15-20 minutes to prep and around 25-30 minutes to bake. After baking, allow the bars to cool completely before frosting, which will take additional time. Including cooling, the total time is about 1 hour 15 minutes or so. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it warms up, take a 9×13-inch baking pan and grease it with butter or cooking spray. You can also choose to line it with parchment paper for easier removal later. Either way works!
2. Mixing the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk them together until they are well mixed. This helps to ensure a lovely even flavor throughout your bars!
3. Combining the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and creamy. Add the eggs one at a time, making sure to beat well after each addition for a fluffy texture.
4. Adding Pumpkin and Vanilla:
Now, stir in the pumpkin puree and vanilla extract, mixing until everything is fully combined. This is where your bars start smelling amazing!
5. Incorporating Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Be gentle and stir until everything is just combined. Remember: no overmixing here!
6. Pouring the Batter:
Transfer your batter into the prepared baking pan, using a spatula to smooth the top so it cooks evenly.
7. Baking Time!
Place your pan in the oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center; it should come out clean when ready. If there’s a bit of batter on it, give it a few more minutes.
8. Cooling Down:
Once baked, take the pumpkin bars out of the oven and let them cool completely in the pan on a wire rack. Patience is key here; frosting warm bars can lead to a gooey mess!
9. Making the Frosting:
While the bars are cooling, let’s whip up that delicious brown sugar frosting! In a bowl, beat the softened butter and brown sugar together until it’s light and creamy.
10. Adding the Cream Cheese:
Mix in the softened cream cheese and vanilla extract until well incorporated. Don’t worry if it looks a bit lumpy at first; keep mixing until it’s smooth!
11. Sweetening the Frosting:
Gradually add the sifted powdered sugar, beating well to combine. If the frosting is too thick, add heavy cream or milk one tablespoon at a time until it reaches your desired consistency.
12. Frosting the Bars:
Once the pumpkin bars are completely cool, spread the frosting evenly over the top. If you’re feeling fancy, pipe it into swirls for a decorative touch.
13. Garnishing:
For a final touch, sprinkle a little ground cinnamon on top of the frosting.
14. Serving Suggestions:
Cut the bars into squares and serve them up! They’re perfect for sharing with family and friends. Store any leftovers in an airtight container in the refrigerator, if you can resist eating them all in one sitting!
Enjoy your moist and flavorful pumpkin bars topped with delicious brown sugar frosting!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it first, then blend it into a smooth puree. Just remember to drain any excess moisture to avoid watering down your batter!
How Can I Keep My Pumpkin Bars Moist?
To retain moisture, avoid overbaking. Start checking for doneness around 25 minutes. Also, letting them cool completely in the pan helps trap steam and keep them soft.
Is This Recipe Suitable for Freezing?
Yes! You can freeze the pumpkin bars without frosting. Wrap them tightly in plastic wrap and then in aluminum foil. They’ll stay fresh in the freezer for up to 3 months. To enjoy, simply thaw in the fridge before frosting and serving!
Can I Make the Frosting Ahead of Time?
Definitely! You can make the brown sugar frosting a day in advance. Just store it in an airtight container in the fridge. Before using, give it a quick stir and let it come to room temperature to make spreading easier.