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a slice of pumpkin bar with brown sugar frosting with more pumpkin bars in the background.
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Pumpkin Bars with Brown Sugar Frosting

Pumpkin Bars with Brown Sugar Frosting are the perfect fall crowd-pleasing treat! The pumpkin spice bars are soft and slightly cakey, and the thick layer of brown sugar frosting on top is slightly crunchy and delicious. Easy to make and transport!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 9 large or 16 small bars
Author Tessa Arias

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 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 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.

Notes

This recipe is easily doubled for a crowd in a 9 by 13-inch pan. Simply double all ingredients and add a few minutes to the bake time.