These pumpkin bars are soft, moist, and bursting with warm spices like cinnamon and nutmeg. Topped with creamy brown sugar frosting, they are simply irresistible!
I love how easy these bars are to whip up! Plus, they make my kitchen smell like a cozy fall day. Perfect for sharing with friends—or keeping all to myself! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bars. If you want a gluten-free option, use a 1:1 gluten-free flour blend. I prefer the texture of all-purpose in these bars, but gluten-free versions can work well too!
Pumpkin Puree: Canned pumpkin puree is convenient, but you can make your own by roasting and pureeing fresh pumpkin. I find the taste richer and fresher. Just remember to keep it pure and not spiced!
Brown Sugar: Packed brown sugar adds depth to the frosting. If you don’t have brown sugar, you can substitute it with granulated sugar mixed with a bit of molasses (about one tablespoon per cup). Light brown works best!
Vegetable Oil: It keeps the bars moist. You can also use coconut oil or melted butter for a different flavor. I personally love the hint of coconut that comes through with coconut oil.
How Do I Make Sure My Pumpkin Bars Are Moist?
To achieve that perfect moist texture, proper measuring and mixing is crucial. Here’s how to prevent dryness:
- Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
- Avoid overmixing! Once you combine the wet and dry ingredients, stir until just combined to keep the bars tender.
- Make sure to bake them just until a toothpick comes out clean—check around the 30-minute mark to prevent overbaking.
These small tweaks will help you achieve that soft, delightful texture in your pumpkin bars! Enjoy baking!
Pumpkin Bars with Brown Sugar Frosting
Ingredients You’ll Need:
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pure pumpkin puree
- 2 teaspoons vanilla extract
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 1/4 cup whole milk
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Ground cinnamon, for dusting (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and then 30-35 minutes for baking. Allow about 30 minutes for cooling, plus an extra 20 minutes for the frosting prep. In total, you’re looking at around 1 hour and 15 minutes before you can enjoy these tasty pumpkin bars!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (177°C). Grease a 9×13 inch baking pan or line it with parchment paper so the bars come out easily later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves) until well mixed. This blend creates a lovely, warm flavor profile!
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until it’s smooth and creamy. It should look light and fluffy!
4. Add Eggs:
Crack the eggs into the sugar mixture one at a time, making sure to beat well after each addition. This helps keep the mixture airy!
5. Mix in Pumpkin and Vanilla:
Next, stir in that luscious pumpkin puree and vanilla extract until everything is combined beautifully.
6. Combine with Dry Ingredients:
Gradually add your dry mixture to the wet mixture. Mix gently until just combined—don’t overmix or the bars could turn out dense!
7. Bake:
Pour the batter into your prepared baking pan and smooth the top with a spatula. It’s time to bake! Pop it in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Bars:
Once baked, take the pan out of the oven and let the bars cool completely in the pan on a wire rack. This helps them set perfectly.
9. Make the Brown Sugar Frosting:
As the bars cool, prepare the frosting. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and milk, then bring it to a boil while stirring constantly. Let it boil gently for 1 minute, then remove from heat.
10. Finish the Frosting:
Transfer the warm brown sugar mixture to a large bowl, adding vanilla extract. Gradually beat in the powdered sugar until the frosting is smooth and spreadable. Allow it to cool to room temperature without hardening.
11. Frost the Bars:
Once the bars are completely cool, spread the brown sugar frosting evenly over the top. It’s going to be so delicious!
12. Garnish and Serve:
If you like, lightly dust the frosted bars with ground cinnamon for an extra touch. Cut into squares and serve! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Enjoy your moist, warmly spiced pumpkin bars topped with luscious brown sugar frosting—perfect for any occasion!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which could alter the taste and texture of your bars. Stick with the pure stuff for the best results!
What If I Don’t Have Vegetable Oil?
No problem! You can substitute vegetable oil with an equal amount of canola oil or melted coconut oil. Both will work nicely without changing the flavor much. Just remember to let coconut oil cool a bit before mixing!
Can I Make These Bars Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend to replace the regular flour. Be sure it contains xanthan gum for the best texture. The flavor should remain just as delicious!
How Should I Store Leftovers?
Store any leftover pumpkin bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. You can also freeze them for longer storage—just be sure to wrap them well! Thaw at room temperature before serving.
