Pumpkin Bars with Brown Sugar Frosting
These Pumpkin Bars with Brown Sugar Frosting are an effortless way to celebrate fall’s bounty with your loved ones, offering a perfect balance of warm spices and rich pumpkin flavor.
Ingredients
For the Pumpkin Bars
- 1.5 cups all-purpose flour You can use a gluten-free blend if needed.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Fresh spices are recommended for best flavor.
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cups vegetable oil You can substitute with coconut oil for a different flavor.
- 2 large eggs
- 1 15-ounce can pumpkin puree Ensure it's not pumpkin pie filling.
- 0.5 cups chopped walnuts or pecans Optional, for added texture.
For the Brown Sugar Frosting
- 8 tablespoons unsalted butter Ensure it's softened.
- 4 ounces cream cheese Ensure it's softened.
- 3 cups powdered sugar
- 0.5 cups packed light brown sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream Add gradually for the desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine the sugar, vegetable oil, and eggs, whisking until smooth.
- Add in the pumpkin puree and mix until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 30 to 35 minutes. Check doneness with a toothpick.
- Allow the bars to cool completely before frosting.
Frosting
- In a bowl, beat together the butter and cream cheese until smooth.
- Gradually add the powdered sugar and brown sugar, mixing until fluffy.
- Stir in the vanilla extract and adjust consistency with milk or cream as needed.
- Spread frosting evenly over the cooled bars.
Notes
Store covered at room temperature for 2-3 days. Refrigerate for up to a week. Can be frozen for up to three months.