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Irresistible Pumpkin Bars with Brown Sugar Frosting

Delightfully soft and moist pumpkin bars topped with a rich brown sugar frosting, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bars
  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup vegetable oil Can be substituted with melted coconut oil.
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
For the Brown Sugar Frosting
  • 1/4 cup brown sugar
  • 1/4 cup butter (softened) Use room temperature butter for optimal creaminess.
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the canned pumpkin, sugar, vegetable oil, and eggs. Blend until smooth.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the bars are baking, prepare the brown sugar frosting by creaming the softened butter with the brown sugar until blended.
  2. Add the powdered sugar, milk, and vanilla extract, then beat until smooth and creamy.
Cooling and Serving
  1. Allow the pumpkin bars to cool completely in the pan before spreading the brown sugar frosting on top.
  2. Cut into squares, serve to your friends and family, and enjoy!

Notes

Store the bars in an airtight container in the refrigerator for up to one week or freeze for longer storage. Thaw in the refrigerator and warm slightly in the microwave if desired.