Tessa’s Recipe Rundown
Taste: Spiced sweetness that isn’t cloying or overwhelming.
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. It’s kind of like eating cookie dough!
Ease: Super easy, just dirties a few dishes.
Appearance: Beautiful!
Pros: Easy and crowd-pleasing fall treat.
Cons: None.
Would I make this again? Absolutely!
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These incredible Pumpkin Bars with Brown Sugar Frosting are the most deliciously perfect, easy fall bake in the world.
These bars will make your house smell like the world’s most delectable autumn candle.
Perfect for any fall party, potluck, or gathering, terrific for Thanksgiving as a pie alternative, and even mid-summer when you’re just missing those fall vibes, these bars have got you covered.
Pumpkin Bars with Brown Sugar Frosting are a total crowd-pleaser. So much so that I can pretty much guarantee everyone will want seconds. You may need to double the recipe!
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.
How to Make Pumpkin Bars with Brown Sugar Frosting
Best Pan for Baking Pumpkin Bars
- I love this 8-inch square pan by USA Pan
- Feel free to double the recipe and use a 9 by 13-inch pan
- I don’t recommend baking these bars in a glass, ceramic, or silicone pan – learn why here!
- I also don’t recommend using a dark-colored pan. These types of pans heat too aggressively and can dry out these bars.
What Type of Pumpkin is Best for These Bars?
Make sure to use canned pumpkin puree, NOT pumpkin pie filling in these bars. Also be sure to check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin. Just take a look at the images below to see how different each variety look, even before baking!
Brown Sugar Frosting
- This brown sugar frosting retains a little crunch to it, which sets it apart from a typical buttercream using much finer powdered sugar.
- I personally love it, and the slight crunch almost reminds me of eating raw cookie dough!
- If that doesn’t appeal to you, feel free instead use a half batch of my Best Buttercream Recipe
- You can alternatively use a batch of my Cream Cheese Frosting recipe.
- Add 1/2 teaspoon ground cinnamon to either recipe, if desired.
How to Store Pumpkin Bars with Brown Sugar Frosting
Store Pumpkin Bars in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.
Can you Freeze Pumpkin Bars with Brown Sugar Frosting?
We haven’t tried freezing these bars, but it should work just fine. For best results, freeze unfrosted. Allow the bars to cool completely, then store inside an airtight container for up to a month. Allowing it to defrost at room temperature before icing and serving.
More Pumpkin Recipes You’ll Love:
- Pumpkin Spice Coffee Cake
- Pumpkin Muffins
- Pumpkin Scones
- Pumpkin Cheesecake
- No-Bake Pumpkin Mousse Pie
Pumpkin Bars with Brown Sugar Frosting
Ingredients
For the bars:
- 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 salt
- 1 stick (113 grams) unsalted butter, melted
- 2/3 cup (133 grams) packed light brown sugar
- 1 large egg, at a cool room temperature
- 1 teaspoon vanilla extract
- 1 cup (212 grams) pumpkin puree
For the frosting:
- 1 stick (113 grams) unsalted butter, at room temperature
- 1/4 cup (50 grams) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, plus more if needed
Instructions
To make the bars:
- Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
- In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.
- In a separate medium bowl, whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just combined. Pour the batter into the prepared pan.
- 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.
To 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. Add in the cinnamon and salt. On low speed, gradually add in the powdered sugar until incorporated. Add in the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy. 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.
THESE BARS ARE AMAZING! I ran out of milk for the frosting so I used an extra 1/2 tsp of vanilla. I also added 1/4th of pumpkin pie spice to the dry ingredient mixture. What an amazing dessert I’m in heaven ! My husband doesn’t like pumpkin anything and is licking his fingers from these! Thank you so much such a great recipe !
So great to hear, Abigail! Happy to hear it was such a hit with your husband, thanks so much for sharing!
The frosting was amazing. The bars were dry and very dense. I baked them for less time than suggested too. I would make this frosting again in a minute, but not the bars.
I’m so sorry to hear you had issues with this recipe, Jeannine! It sounds like too much flour may have been added to the recipe, do you use a digital scale to measure your ingredients?
Very rarely do I find a recipe on Pinterest that I’d never make again but this is one of them. The taste of the bars is bland with not enough spice or pumpkin flavor. The icing was grainy and my brown sugar was fresh and mixed in well. A friend who tasted one asked, “Are these pumpkin?” That pretty much says it all.
This was delicious and easy. A big hit with my office crowd when I forced myself to share!
haha love it! So happy they were enjoyed, hopefully you saved a few for yourself at home! 😉
Excellent bars. My family loved them with two members stating, “These are one of the best things you’ve ever made!” My very picky 15 year old that has some health issues and definite struggles with appetite, loved them. It was a unique and wonderful experience to have him actually eat and like something. This recipe is a keeper!
So happy to hear that, wonderful!! I’ll be sure to pass this along to Tessa, glad everyone loved them 🙂
OMG!!! This was such a HUGE HIT with my family and friends. It was the first pumpkin recipe I made of the season…bringing in that Fall weather! And man, it totally didn’t disappoint; nor did it last long! I doubled the pumpkin bar recipe, but not the frosting; and it was still a perfect balance of all the flavors. I ate these both at room temperature after baking, as well as cold after being stored in the fridge. They are yummy both ways, but I believe they are their BEST at room temperature!
Wonderful to hear!! So happy you loved this recipe, Jennifer, and that it was a hit with your family and friends! Thanks for the rave review 🙂
These bars are delicious pumpkin-y heaven. The frosting is really good, though I didn’t have good luck with the frosting. Probably user error.
I ended up using just half a can of pumpkin and it worked just fine. So one can of pumpkin can make these twice – and you’ll want to make it twice so that works well.
This is such a wonderful recipe for fall, I’m so glad you enjoyed it! What happened with your frosting? Hopefully I can help perfect it for the next time you make this recipe 🙂
This recipe is delicious! Cake was super moist yet also just dense enough to stay together like a bar. Delicious pumpkin flavor and not too spicy. My only issue was that my brown sugar frosting had a crunchy texture most especially on the first day of making it. It was very evident on the first bite. But by the second day the crunchy texture wasn’t immediately evident and the “crunchiness” seemed to have settled a bit but was still there. Is this normal for brown sugar frosting? Or could it mean I needed to mix the brown sugar and butter longer?
Hi Suzanne! It sounds like you needed to mix the brown sugar and butter longer, especially since you said as the cake sat, the crunchiness started to “disappear”. Was your brown sugar dried out at all? That could also have been the issue. How long did you beat the butter and brown sugar for?
These came out perfect and super easy! Really good recipe!
So happy you loved them, thanks for letting us know!
Tessa, can this be doubled in a 9×13 pan?
Hi Carol! Yes, it can! Enjoy your pumpkin bars 🙂
Thanks for sharing! Does it keep long?
Hi Vanessa! In the directions of this recipe, it states how to store these bars as well as how long they last 🙂 Hope that helps!
This looks so good! Do you use this frosting in any other recipes?
Hi Suzanne, thank you! We don’t currently use this frosting with other recipes, but you can easily do so! This may have to be a recipe we revisit in the future-that frosting is divine! Excited for you to try it 🙂
I don’t have a light metal baking dish. I only have dark and glass. Is there one you would recommend over the other? Should i still line with foil?
Hi Rei! We don’t recommend using dark-colored pans as they heat too aggressively and can dry out these bars. Glass conducts heat more slowly, resulting in edges that will cook more quickly than the center is baked, which can result in an underbaked and sunken center. If you must use glass, drop the temperature by 25°F and increase the bake time by about 5-10 minutes (we haven’t tested this recipe in a glass pan, so I’d recommend checking at that additional 5-minute mark and see if your tester comes out clean and go from there). You will still need to line the pan with foil so the bars don’t stick. Good luck!