Pumpkin Bars

Happy Sunday, friends! It is finally starting to feel like fall outside. Even though it still gets hot in the afternoons, the fact that there is essentially NO humidity makes every day 100x more enjoyable.

With fall kicking off, you know that means I have to come through with alllll the fall recipes to make you feel warm inside and also make your house smell like a dream, win-win!

Today I have a pumpkin bar recipe with a brown sugar cinnamon frosting that is to die for. The pumpkin bars themselves aren’t too sweet, but the frosting definitely makes up for it. Alright, let’s get to it!

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What you need to bake the perfect pumpkin bars:

For the bars:

  • 1.5 Cups of All-Purpose Flour

  • 1 tsp. of ground Cinnamon

  • 1/4 tsp. of ground Ginger

  • 1/4 tsp. of ground Nutmeg

  • 1/4 tsp. of Baking Soda

  • 1/4 tsp. of Salt

  • 1 stick of unsalted butter (melted)

  • 2/3 Cup of packed light brown sugar

  • 1 Large Egg

  • 1 tsp. of Vanilla Extract

  • 1 Cup of Pumpkin Puree

For the Frosting:

  • 1 stick of unsalted butter at room temp (set out for 20 mins before you start - and you should be fine)

  • 1/4 cup of packed light brown sugar

  • 1/2 tsp. of ground Cinnamon

  • 1/8 tsp. of salt

  • 1.5 Cups of powdered sugar (I would sift this, otherwise you will have chunky frosting)

  • 1/2 tsp. of Vanilla Extract

  • 1 Tbsp. of Milk (I used almond bc that’s all we had on hand, probably would be even better with regular) ;)

Directions:

Making the Bars:

  1. Preheat oven to 350.

  2. Set out and spray or line an 8x8 pan with parchment paper (I use this method bc we hate doing dishes in this house, easy cleanup)

  3. In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt - stir it all together - set aside

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4. In a separate medium bowl, whisk together the melted butter, brown sugar, egg, vanilla, and pumpkin.

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5. Pour the butter/pumpkin mixture into the flour mixture and stir until just combined (over mixing could make your bars dry, so just make sure they are only incorporated)

6. Pour the combined batter into your pre sprayed or lined pan.

7. Bake for 25-28 mins or until a toothpick comes out clean

Making the Frosting:

  1. In a medium bowl, use an electric mixer to beat together the butter and brown sugar on medium speed until light and smooth

  2. Add in the cinnamon and salt

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3. On low speed, gradually add in the sifted powdered sugar until fully incorporated (frosting should be pretty thick at this point)

4. Add in the vanilla and milk and increase mixer speed to medium, but until it is light and fluffy

If it is too thick, add milk a little at a time until desired thickness is reached, if it is too thin, add more powdered sugar until desired thickness is reached

5. Allow pumpkin bars to cool (I rushed this step and this frosting melted immediately.) Patience is key lol

6. Frost bars and Enjoy! Bars can be cut into 8 big bars (super rich but if that’s your thing go for it, or 16 smaller bars - what I did!) :)

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Let me know if you give these a try, they were at hit around here! A perfect way to kick off fall if you ask me!

RecipesAshton KesslerComment