Tessa's Recipe Rundown
Taste: Perfectly balanced sweetness with butterscotchy brown sugar flavors and just the right amount of pumpkin and spice.
Texture: The bars are thick and soft without being overly cakey. The frosting is luscious and creamy with a slight crunch from the brown sugar (like the streusel topping on a pie!)
Ease: Super easy. You don’t even need a mixer for the bars.
Pros: Easy, crowd-pleasing fall treat.
Cons: None.
Would I make this again? Absolutely!
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Get ready to fall in love with your new favorite fall bake! Yes, these Pumpkin Bars with Brown Sugar Frosting are seriously that good.
Is there anything more comforting than the aroma of spiced treats baking away in your oven? Just like my viral Pumpkin Spice Coffee Cake, my easy Apple Crisp Recipe, and my Chai Sugar Cookies, these babies will waft the most heavenly autumnal scent throughout your house!
These Pumpkin Bars with Brown Sugar Frosting are a total crowd-pleaser. And just to put the icing on the cake (pun intended lol), they’re also super quick and easy!
Ready in under an hour, you truly can’t go wrong with these Pumpkin Bars.
Perfect for any fall party or potluck, as a Thanksgiving pie alternative, or even mid-summer when you’re just missing those fall vibes, these bars have got you covered.
Reader Love
These are soooooo good! Recipe was so easy to follow, the bars are so moist but thick, and the frosting just makes it. Will DEFINITELY make these again!
–
Sprinkle of Science
How to Make Pumpkin Bars with Brown Sugar Frosting
What Type of Pumpkin for Pumpkin Bars?
- Be sure to use canned pumpkin puree, NOT pumpkin pie filling.
- I used Libby’s Pure Canned Pumpkin Puree.
- Fresh pureed pumpkin may work too, but we haven’t experimented with that here.
- Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.
The Spices in Pumpkin Bars with Brown Sugar Frosting
Feel free to adjust the spices a little if you prefer more or less spice. Check your spices to ensure they’re not expired. If they are expired, toss them and purchase new ones; otherwise, your Pumpkin Bars may be bland.
The Brown Sugar Frosting
This brown sugar frosting retains a little crunch, which sets it apart from a typical buttercream using powdered sugar. I personally love it! The slight crunch reminds me of eating cookie dough or the streusel topping on a pie.
Can I Make Pumpkin Bars with Cream Cheese Frosting Instead?
If the idea of a slightly crunchy frosting doesn’t appeal to you, feel free to use a batch of my Cream Cheese Frosting recipe. Add 1/2 teaspoon ground cinnamon if desired.
You could also use a half batch of my Best Buttercream Recipe instead if preferred.
Best Pan for Baking Pumpkin Bars
I recommend using an 8-inch square light-colored metal pan for these Pumpkin Bars. Avoid dark-colored pans as they heat too aggressively and can dry out the bars. I don’t recommend using a glass, ceramic, or silicone pan. Learn more about Glass vs. Metal Pans here.
Can I Double this Recipe?
Yes! Simply double all ingredients and bake in a 9 by 13-inch light-colored metal pan, adding a few minutes to the bake time.
How to Store Pumpkin Bars with Brown Sugar Frosting?
Store Pumpkin Bars with Brown Sugar Frosting in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days. Allow to come to room temperature before serving.
Can You Freeze Pumpkin Bars with Brown Sugar Frosting?
Yes! Freeze frosted sliced Pumpkin Bars in a single layer or as a full slab inside an airtight container for up to one month. Thaw in the fridge overnight, then bring to room temperature before serving.
More Pumpkin Recipes You’ll Love:
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Ingredients
For the bars:
- 1 stick (113 grams) unsalted butter
- 2/3 cup (133 grams) packed light brown sugar
- 1 large egg, at cool room temperature
- 1 teaspoon vanilla extract
- 1 cup (212 grams) pumpkin puree
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
For the frosting:
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/4 cup (50 grams) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 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.
I made these today. The flavor is perfect and the frosting is great. However, the cake needs to bake for much longer than 25 minutes. I baked it for almost 30 and the toothpick was still coming out pretty wet, but because of the warning I decided to take it out anyway – big mistake. The only edible part was the outside edges. Disappointing after all of that effort.
Can you double the recipe for a 9by13 or a jelly roll pan?
I just made these yesterday. I accidentally broke it in half before icing, so the portion that didn’t become bars were mixed with the icing and dipped in chocolate. My husband went crazy over it! So far, Tessa, every recipe I’ve tried from you has been golden!
What a happy mistake!! I’m so happy to hear you’ve been enjoying the recipes 🙂
I just made this today and I double the recipe with no problems! I baked it on a 9×13 for 27 minutes and it turned out great!!
Happy to hear that, Liz!
Has anybody doubled this recipe successfully? 🙂 I read in another comment that you can use a 9 x13 but I’m wondering if a half sheet would work ir if that would make them too thin. Also, do you bake for the same amount of time if you double it? Help! Thank you.
It looks delicious. What size pan would you use to double it? 9 × 13? Thanks!
Yep!
I made these and the texture of the cake was amazing! I didn’t make the frosting. The cake didn’t have enough spice for me, I think I will add more next time… Maybe it’s the brand I’m using. Also the cake cooked lumpy on top, I would have to smooth it out perfectly to make sure it was even and smooth. Other than that, great and easy recipe that I will make again.
I’m glad to hear that! Sometimes spices lose their intensity over time, so if they were a little older that could explain it. Or, it’s just a matter of preference 🙂
Do you think I could omit the 1 egg? Or should I maybe try replacing it with apple sauce? My son is allergic to egg & ive been looking for a pumpkin bar recipe. Most of them contain 3/4 eggs.
Can recipe be doubled to use a 9 x 13 pan?
I don’t know if you didn’t list an ingredient or I did something wrong, but these didn’t turn out for me at all. They are dense and more like a pancake texture. Trying a new recipe – sad face 🙁
Love, love, love this taste of Autumn! It’s a cross between the best pumpkin bread, pumpkin cupcake and pumpkin cake you’ve ever had. My daughter said it was the most tender and moist treat ever! (Sounds like a keeper) I’m not sure about the label of a “bar” only because if you make 9 pieces in one pan, with frosting, you may want to serve with a fork. I made two pans, and left one unfrosted and just dusted with powdered sugar. They were both a hit!
haha love it, Cindy! I agree 9 pieces = single serving lol 🙂 So happy this recipe was such a hit!
That frosting will be a must this season! And yes, I’ll tell myself I’ll just be on fb for a few seconds, but then I get sucked in and half an hour has passed!
I made these on Sunday and my hubby LOVES them. My only challenge was the frosting was a bit crunchy. Did I not beat the brown sugar and butter long enough? I will be making these again!!!!!
The frosting is meant to be a little crunchy from the brown sugar, but you could always powder the sugar in a mini blender