![- 1 cup pumpkin puree (canned or fresh) - 1 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup butter, softened - 1 cup brown sugar - 1/4 cup milk - 2 cups powdered sugar - 1 teaspoon vanilla extract - 9x13 inch baking pan - Mixing bowls - Whisk and spatula - Saucepan for frosting When making pumpkin bars, you’ll need some key items. First, the pumpkin puree is essential. It gives the bars a rich flavor and moistness. You can use canned or fresh pumpkin. Both work well. Next, the sugars add sweetness. I like to combine granulated sugar and brown sugar for depth. The brown sugar brings a hint of caramel flavor. You also need vegetable oil for moisture and eggs to bind everything together. For spices, ground cinnamon, nutmeg, and ginger create that classic fall flavor. The flour, baking powder, and baking soda help the bars rise and stay fluffy. Don’t forget the salt! It balances the sweetness. Now, onto the frosting. You need butter and brown sugar, which create a creamy texture. Milk helps to make it smooth. Finally, powdered sugar adds sweetness and thickness. Before you start baking, gather all these ingredients and equipment. This will make the process smoother. If you're curious about the full recipe, check out the [Full Recipe]. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. In a large mixing bowl, combine these wet ingredients: - 1 cup pumpkin puree (canned or fresh) - 1 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix these until they are smooth and well-blended. 3. In another bowl, mix the dry ingredients: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt Whisk well to combine. 4. Gently add the dry mix to the wet mix. Stir until just combined. Do not overmix; the batter should be thick and smooth. 5. Pour the batter into a greased 9x13 inch baking pan. Spread it evenly. 6. Bake for 25-30 minutes. Check doneness by inserting a toothpick. It should come out clean. Let the bars cool in the pan on a wire rack. 7. While the bars cool, melt 1/2 cup butter and 1 cup brown sugar in a saucepan over medium heat. Stir continuously. 8. Add 1/4 cup milk and bring to a boil. Then, remove from heat and let it cool slightly. 9. Gradually whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy. 10. Once the bars are cool, spread the brown sugar frosting evenly on top. Now, cut into squares and serve. For the full recipe, check the section above. To get the best pumpkin bars, ensure your pumpkin puree is not too watery. If it is, your bars may turn out soggy. Drain any excess liquid before using it. Also, avoid overmixing the batter. Gently stir the wet and dry ingredients together until just combined. This will help keep your bars light and fluffy. When making your brown sugar frosting, let the mixture cool slightly after boiling. This keeps the frosting from melting when you spread it on the bars. You can also adjust the sugar in the frosting. If you want it sweeter or less sweet, simply add more or less powdered sugar to your taste. For a lovely presentation, serve your pumpkin bars on a decorative platter. A simple dusting of cinnamon adds a nice touch. You can also garnish with pumpkin seeds or chopped pecans. This adds a nice crunch and enhances the overall look. For the full recipe, check out the complete guide! {{image_2}} You can change up the flavor of your pumpkin bars easily. Here are a few fun ideas: - Add chocolate chips: Fold in a cup of semisweet chocolate chips for a rich taste. - Include nuts: Toss in half a cup of chopped walnuts for crunch and flavor. - Experiment with spices: Try adding cloves or allspice instead of just cinnamon. This adds warmth and depth. These small changes can make your pumpkin bars unique and exciting! If you want to switch up the frosting, consider these options: - Cream cheese frosting: This adds a tangy flavor. Mix 8 oz of cream cheese with 1/2 cup of butter, 3 cups of powdered sugar, and vanilla. - Maple syrup glaze: Mix 1 cup of powdered sugar with 2 tablespoons of maple syrup and a bit of milk. This offers a sweet, fall-inspired twist. These alternatives can give your pumpkin bars a whole new personality! You can also make the recipe fit different diets with these swaps: - Coconut oil: Replace vegetable oil with coconut oil for a slight coconut flavor. It adds nice richness. - Gluten-free flour: Use a 1:1 gluten-free flour blend instead of all-purpose flour. This way, everyone can enjoy your treat. With these variations, your pumpkin bars can cater to different tastes and dietary needs, making them a hit for any gathering! For the full recipe, check out the details above. Keep your pumpkin bars covered at room temperature for 3-4 days. This helps keep them soft and moist. For long-term storage, refrigerate the bars in an airtight container. They will last up to a week. You can also freeze them for up to 3 months. You can freeze them either unfrosted or frosted. Just make sure to wrap them well. To enjoy your pumpkin bars warm, just warm them in the microwave for a few seconds. They taste great cold or at room temperature too. You can find the Full Recipe for more details. Yes, you can use homemade pumpkin puree instead of canned. Fresh pumpkin has a great taste. To make puree, cook the pumpkin until soft, then blend it. This adds a lovely texture and flavor to your bars. Cut into squares using a sharp knife for clean edges. A sharp knife helps keep the frosting intact. For best results, cut when the bars are completely cool. This way, you get nice, even pieces that look great on a plate. Absolutely! These bars can be made a few days in advance and stored. Keep them in an airtight container at room temperature. This helps the flavors develop even more. You can frost them right before serving for a fresh look. You can use coconut sugar or a mixture of granulated sugar and molasses. Coconut sugar gives a caramel-like taste. If you use granulated sugar, mix it with molasses in a 1:1 ratio. This makes a great substitute for brown sugar in the frosting. These pumpkin bars are simple to make and taste great. You learned about the key ingredients, how to bake them, and tips for the best texture. Variations let you change flavors, and storage ideas help keep them fresh longer. Feel free to try new frostings or add mix-ins like chocolate chips or nuts. Enjoy the joy of creating your own delicious pumpkin bars!](https://stirredrecipes.com/wp-content/uploads/2025/08/835a977c-229c-4701-a51c-8f5261c58ea2.webp)
If you’re craving a sweet autumn treat that’s simple to make, you’re in the right place! These Pumpkin Bars with Brown Sugar Frosting are sure to delight your taste buds. With a rich, spiced pumpkin base topped with creamy frosting, every bite is pure bliss. I’ll guide you through each step to make this irresistible dessert. Let’s dive into the ingredients and get baking—your kitchen is about to smell amazing!
Ingredients
Pumpkin Bar Ingredients
– 1 cup pumpkin puree (canned or fresh)
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
Frosting Ingredients
– 1/2 cup butter, softened
– 1 cup brown sugar
– 1/4 cup milk
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Equipment Needed
– 9×13 inch baking pan
– Mixing bowls
– Whisk and spatula
– Saucepan for frosting
When making pumpkin bars, you’ll need some key items. First, the pumpkin puree is essential. It gives the bars a rich flavor and moistness. You can use canned or fresh pumpkin. Both work well.
Next, the sugars add sweetness. I like to combine granulated sugar and brown sugar for depth. The brown sugar brings a hint of caramel flavor. You also need vegetable oil for moisture and eggs to bind everything together.
For spices, ground cinnamon, nutmeg, and ginger create that classic fall flavor. The flour, baking powder, and baking soda help the bars rise and stay fluffy. Don’t forget the salt! It balances the sweetness.
Now, onto the frosting. You need butter and brown sugar, which create a creamy texture. Milk helps to make it smooth. Finally, powdered sugar adds sweetness and thickness.
Before you start baking, gather all these ingredients and equipment. This will make the process smoother. If you’re curious about the full recipe, check out the [Full Recipe].
Step-by-Step Instructions
Preparing the Pumpkin Bars
1. Preheat your oven to 350°F (175°C). This step is key for even baking.
2. In a large mixing bowl, combine these wet ingredients:
– 1 cup pumpkin puree (canned or fresh)
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
Mix these until they are smooth and well-blended.
3. In another bowl, mix the dry ingredients:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
Whisk well to combine.
Baking the Bars
4. Gently add the dry mix to the wet mix. Stir until just combined. Do not overmix; the batter should be thick and smooth.
5. Pour the batter into a greased 9×13 inch baking pan. Spread it evenly.
6. Bake for 25-30 minutes. Check doneness by inserting a toothpick. It should come out clean. Let the bars cool in the pan on a wire rack.
Preparing the Brown Sugar Frosting
7. While the bars cool, melt 1/2 cup butter and 1 cup brown sugar in a saucepan over medium heat. Stir continuously.
8. Add 1/4 cup milk and bring to a boil. Then, remove from heat and let it cool slightly.
9. Gradually whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy.
10. Once the bars are cool, spread the brown sugar frosting evenly on top. Now, cut into squares and serve.
For the full recipe, check the section above.
Tips & Tricks
Achieving the Perfect Texture
To get the best pumpkin bars, ensure your pumpkin puree is not too watery. If it is, your bars may turn out soggy. Drain any excess liquid before using it. Also, avoid overmixing the batter. Gently stir the wet and dry ingredients together until just combined. This will help keep your bars light and fluffy.
Frosting Tips
When making your brown sugar frosting, let the mixture cool slightly after boiling. This keeps the frosting from melting when you spread it on the bars. You can also adjust the sugar in the frosting. If you want it sweeter or less sweet, simply add more or less powdered sugar to your taste.
Presentation Suggestions
For a lovely presentation, serve your pumpkin bars on a decorative platter. A simple dusting of cinnamon adds a nice touch. You can also garnish with pumpkin seeds or chopped pecans. This adds a nice crunch and enhances the overall look. For the full recipe, check out the complete guide!
Variations
Flavor Variations
You can change up the flavor of your pumpkin bars easily. Here are a few fun ideas:
– Add chocolate chips: Fold in a cup of semisweet chocolate chips for a rich taste.
– Include nuts: Toss in half a cup of chopped walnuts for crunch and flavor.
– Experiment with spices: Try adding cloves or allspice instead of just cinnamon. This adds warmth and depth.
These small changes can make your pumpkin bars unique and exciting!
Frosting Alternatives
If you want to switch up the frosting, consider these options:
– Cream cheese frosting: This adds a tangy flavor. Mix 8 oz of cream cheese with 1/2 cup of butter, 3 cups of powdered sugar, and vanilla.
– Maple syrup glaze: Mix 1 cup of powdered sugar with 2 tablespoons of maple syrup and a bit of milk. This offers a sweet, fall-inspired twist.
These alternatives can give your pumpkin bars a whole new personality!
Dietary Substitutions
You can also make the recipe fit different diets with these swaps:
– Coconut oil: Replace vegetable oil with coconut oil for a slight coconut flavor. It adds nice richness.
– Gluten-free flour: Use a 1:1 gluten-free flour blend instead of all-purpose flour. This way, everyone can enjoy your treat.
With these variations, your pumpkin bars can cater to different tastes and dietary needs, making them a hit for any gathering! For the full recipe, check out the details above.
Storage Info
Short-term Storage
Keep your pumpkin bars covered at room temperature for 3-4 days. This helps keep them soft and moist.
Long-term Storage
For long-term storage, refrigerate the bars in an airtight container. They will last up to a week. You can also freeze them for up to 3 months. You can freeze them either unfrosted or frosted. Just make sure to wrap them well.
Reheating Instructions
To enjoy your pumpkin bars warm, just warm them in the microwave for a few seconds. They taste great cold or at room temperature too. You can find the Full Recipe for more details.
FAQs
Can I use fresh pumpkin for this recipe?
Yes, you can use homemade pumpkin puree instead of canned. Fresh pumpkin has a great taste. To make puree, cook the pumpkin until soft, then blend it. This adds a lovely texture and flavor to your bars.
How should I cut the pumpkin bars?
Cut into squares using a sharp knife for clean edges. A sharp knife helps keep the frosting intact. For best results, cut when the bars are completely cool. This way, you get nice, even pieces that look great on a plate.
Can I make these bars ahead of time?
Absolutely! These bars can be made a few days in advance and stored. Keep them in an airtight container at room temperature. This helps the flavors develop even more. You can frost them right before serving for a fresh look.
What can I substitute for brown sugar?
You can use coconut sugar or a mixture of granulated sugar and molasses. Coconut sugar gives a caramel-like taste. If you use granulated sugar, mix it with molasses in a 1:1 ratio. This makes a great substitute for brown sugar in the frosting.
These pumpkin bars are simple to make and taste great. You learned about the key ingredients, how to bake them, and tips for the best texture. Variations let you change flavors, and storage ideas help keep them fresh longer. Feel free to try new frostings or add mix-ins like chocolate chips or nuts. Enjoy the joy of creating your own delicious pumpkin bars!
![- 1 cup pumpkin puree (canned or fresh) - 1 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup butter, softened - 1 cup brown sugar - 1/4 cup milk - 2 cups powdered sugar - 1 teaspoon vanilla extract - 9x13 inch baking pan - Mixing bowls - Whisk and spatula - Saucepan for frosting When making pumpkin bars, you’ll need some key items. First, the pumpkin puree is essential. It gives the bars a rich flavor and moistness. You can use canned or fresh pumpkin. Both work well. Next, the sugars add sweetness. I like to combine granulated sugar and brown sugar for depth. The brown sugar brings a hint of caramel flavor. You also need vegetable oil for moisture and eggs to bind everything together. For spices, ground cinnamon, nutmeg, and ginger create that classic fall flavor. The flour, baking powder, and baking soda help the bars rise and stay fluffy. Don’t forget the salt! It balances the sweetness. Now, onto the frosting. You need butter and brown sugar, which create a creamy texture. Milk helps to make it smooth. Finally, powdered sugar adds sweetness and thickness. Before you start baking, gather all these ingredients and equipment. This will make the process smoother. If you're curious about the full recipe, check out the [Full Recipe]. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. In a large mixing bowl, combine these wet ingredients: - 1 cup pumpkin puree (canned or fresh) - 1 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix these until they are smooth and well-blended. 3. In another bowl, mix the dry ingredients: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt Whisk well to combine. 4. Gently add the dry mix to the wet mix. Stir until just combined. Do not overmix; the batter should be thick and smooth. 5. Pour the batter into a greased 9x13 inch baking pan. Spread it evenly. 6. Bake for 25-30 minutes. Check doneness by inserting a toothpick. It should come out clean. Let the bars cool in the pan on a wire rack. 7. While the bars cool, melt 1/2 cup butter and 1 cup brown sugar in a saucepan over medium heat. Stir continuously. 8. Add 1/4 cup milk and bring to a boil. Then, remove from heat and let it cool slightly. 9. Gradually whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy. 10. Once the bars are cool, spread the brown sugar frosting evenly on top. Now, cut into squares and serve. For the full recipe, check the section above. To get the best pumpkin bars, ensure your pumpkin puree is not too watery. If it is, your bars may turn out soggy. Drain any excess liquid before using it. Also, avoid overmixing the batter. Gently stir the wet and dry ingredients together until just combined. This will help keep your bars light and fluffy. When making your brown sugar frosting, let the mixture cool slightly after boiling. This keeps the frosting from melting when you spread it on the bars. You can also adjust the sugar in the frosting. If you want it sweeter or less sweet, simply add more or less powdered sugar to your taste. For a lovely presentation, serve your pumpkin bars on a decorative platter. A simple dusting of cinnamon adds a nice touch. You can also garnish with pumpkin seeds or chopped pecans. This adds a nice crunch and enhances the overall look. For the full recipe, check out the complete guide! {{image_2}} You can change up the flavor of your pumpkin bars easily. Here are a few fun ideas: - Add chocolate chips: Fold in a cup of semisweet chocolate chips for a rich taste. - Include nuts: Toss in half a cup of chopped walnuts for crunch and flavor. - Experiment with spices: Try adding cloves or allspice instead of just cinnamon. This adds warmth and depth. These small changes can make your pumpkin bars unique and exciting! If you want to switch up the frosting, consider these options: - Cream cheese frosting: This adds a tangy flavor. Mix 8 oz of cream cheese with 1/2 cup of butter, 3 cups of powdered sugar, and vanilla. - Maple syrup glaze: Mix 1 cup of powdered sugar with 2 tablespoons of maple syrup and a bit of milk. This offers a sweet, fall-inspired twist. These alternatives can give your pumpkin bars a whole new personality! You can also make the recipe fit different diets with these swaps: - Coconut oil: Replace vegetable oil with coconut oil for a slight coconut flavor. It adds nice richness. - Gluten-free flour: Use a 1:1 gluten-free flour blend instead of all-purpose flour. This way, everyone can enjoy your treat. With these variations, your pumpkin bars can cater to different tastes and dietary needs, making them a hit for any gathering! For the full recipe, check out the details above. Keep your pumpkin bars covered at room temperature for 3-4 days. This helps keep them soft and moist. For long-term storage, refrigerate the bars in an airtight container. They will last up to a week. You can also freeze them for up to 3 months. You can freeze them either unfrosted or frosted. Just make sure to wrap them well. To enjoy your pumpkin bars warm, just warm them in the microwave for a few seconds. They taste great cold or at room temperature too. You can find the Full Recipe for more details. Yes, you can use homemade pumpkin puree instead of canned. Fresh pumpkin has a great taste. To make puree, cook the pumpkin until soft, then blend it. This adds a lovely texture and flavor to your bars. Cut into squares using a sharp knife for clean edges. A sharp knife helps keep the frosting intact. For best results, cut when the bars are completely cool. This way, you get nice, even pieces that look great on a plate. Absolutely! These bars can be made a few days in advance and stored. Keep them in an airtight container at room temperature. This helps the flavors develop even more. You can frost them right before serving for a fresh look. You can use coconut sugar or a mixture of granulated sugar and molasses. Coconut sugar gives a caramel-like taste. If you use granulated sugar, mix it with molasses in a 1:1 ratio. This makes a great substitute for brown sugar in the frosting. These pumpkin bars are simple to make and taste great. You learned about the key ingredients, how to bake them, and tips for the best texture. Variations let you change flavors, and storage ideas help keep them fresh longer. Feel free to try new frostings or add mix-ins like chocolate chips or nuts. Enjoy the joy of creating your own delicious pumpkin bars!](https://stirredrecipes.com/wp-content/uploads/2025/08/835a977c-229c-4701-a51c-8f5261c58ea2-300x300.webp)