These pumpkin bars are soft and delicious, bringing the warm flavors of fall in every bite. Topped with sweet brown sugar frosting, they are simply irresistible!
Honestly, I love how easy these bars are to whip up, and they smell amazing while baking! Perfect for sharing—or keeping a few for yourself (no judgment here!). 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pumpkin bars. You can use whole wheat flour for a nuttier flavor and added fiber, though it may change the texture slightly.
Pumpkin Puree: Canned pumpkin puree gives the bars moisture and flavor. If you’re looking for a fresh twist, you can use homemade pumpkin puree, just make sure it’s not too watery.
Brown Sugar: Packed brown sugar is key for that rich, caramel taste in both the bars and frosting. If you’re out, you can substitute white sugar, but the flavor won’t be the same. If you’d like a healthier choice, coconut sugar works too!
Spices: A combination of cinnamon, ginger, nutmeg, and cloves gives the bars a warm, comforting flavor. Feel free to adjust the amounts based on what you like or swap in pumpkin pie spice if you have it on hand.
How Do I Make Sure My Pumpkin Bars Stay Moist?
Keeping pumpkin bars moist is all about the right balance of ingredients and baking time. Here are some tips:
- Don’t overmix the batter once you add the dry ingredients. Mix just until combined to avoid tough bars.
- Keep an eye on the baking time. The bars are done when a toothpick inserted comes out clean, but not overbaked, as that dries them out.
- Let the bars cool in the pan before frosting. This locks in moisture, resulting in a tender texture.
With these tips, you’ll have the perfect pumpkin bars every time! Enjoy baking! 🎃
How to Make 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
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons milk (or heavy cream)
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional for extra spice)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 25-30 minutes for baking. After that, let your bars cool completely before frosting them, which may take another 30 minutes. In total, you’ll need around 1 hour and 15 minutes of active and passive time!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and either line it with parchment paper or give it a light grease so your bars won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well combined; this helps the flavors blend beautifully!
3. Combine the Wet Ingredients:
In a large mixing bowl, add the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until all ingredients are nice and smooth, creating a yummy pumpkin mixture!
4. Combine Wet and Dry Mixtures:
Now, slowly add the dry ingredients to the wet mixture. Gently mix together until combined, but be careful not to overmix! You want your bars to be soft and moist.
5. Bake the Bars:
Pour your batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once they’re baked, let them cool completely on a wire rack while they smell delicious!
6. Make the Brown Sugar Frosting:
While your bars are cooling, let’s make the frosting! In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring for about 3-4 minutes until it’s bubbly and the sugar is dissolved. Remove it from heat and let it cool to room temperature.
7. Frost the Bars:
Once the brown sugar mixture is cool, transfer it to a mixing bowl. Beat in the milk and vanilla extract, then gradually add the powdered sugar, mixing until it’s smooth and fluffy. If you like, add some cinnamon for an extra touch of flavor!
8. Finish and Serve:
Spread the creamy frosting evenly over your cooled pumpkin bars. Cut into squares and serve them up! Delicious with a cup of coffee or tea!
These pumpkin bars with brown sugar frosting are truly a treat. They’re moist, with warm spices, and crowned with that sweet, creamy frosting. Enjoy every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it may result in a denser texture. To maintain some lightness, you could substitute half the amount with all-purpose flour or use white whole wheat flour for a milder flavor.
Can I Substitute Pumpkin Puree with Something Else?
If you don’t have canned pumpkin puree, you can use homemade pumpkin puree. Just make sure it’s well-cooked and not too watery to achieve the right consistency in the bars.
How Should I Store Leftover Pumpkin Bars?
Store any leftover pumpkin bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze for up to 3 months. Just be sure to wrap them tightly in plastic wrap before freezing!
Can I Make These Bars Gluten-Free?
Absolutely! Use a 1:1 gluten-free baking flour in place of all-purpose flour. Make sure it contains xanthan gum for the best texture, as it helps bind the ingredients together.
