Pumpkin Bars with Brown Sugar Frosting Recipe

Introduction

These Pumpkin Bars with Brown Sugar Frosting are the perfect treat for fall or any time you crave a moist, spiced dessert. Soft pumpkin bars are topped with a creamy, sweet frosting that adds just the right amount of indulgence. They’re easy to make and always a crowd-pleaser.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1/2 cup chopped walnuts or pecans (optional)
• 8 tablespoons (1 stick) unsalted butter, softened
• 4 ounces cream cheese, softened
• 3 cups powdered sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk or cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
3. Step 3: In a separate bowl, whisk the granulated sugar, vegetable oil, and eggs until the mixture is smooth and uniform.
4. Step 4: Stir in the pumpkin puree to the wet ingredients until fully incorporated.
5. Step 5: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bars tender.
6. Step 6: Fold in the chopped walnuts or pecans if you are using them for added texture and flavor.
7. Step 7: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
8. Step 8: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the bars to cool completely in the pan on a wire rack before frosting.
10. Step 10: For the frosting, beat the softened butter and cream cheese together until smooth and creamy.
11. Step 11: Gradually add the powdered sugar and brown sugar, mixing well after each addition until combined.
12. Step 12: Stir in the vanilla extract for flavor.
13. Step 13: Add milk or cream a tablespoon at a time, mixing until the frosting reaches a spreadable consistency.
14. Step 14: Spread the frosting evenly over the cooled pumpkin bars. Cut into squares and serve.

Tips & Variations

• For a nuttier flavor, toast the walnuts or pecans before adding them to the batter.
• You can substitute vegetable oil with melted coconut oil for a subtle coconut taste.
• If you prefer a dairy-free version, use vegan cream cheese and a suitable butter substitute for the frosting.
• Add a pinch of ground ginger or allspice to the dry ingredients for extra warm spice notes.

Storage

Store the pumpkin bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the unfrosted bars for up to 3 months and frost them after thawing. To reheat, bring the bars to room temperature or warm briefly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin to use in this recipe. Make sure to remove excess moisture by draining the puree well for best results.

What if I don’t have cream cheese for the frosting?

You can make a simple brown sugar buttercream frosting using just butter, powdered sugar, brown sugar, vanilla, and milk. However, cream cheese adds a nice tang and creaminess that’s hard to replicate.

Pumpkin Bars with Brown Sugar Frosting Recipe

---

★★★★★

5 from 106 reviews

• Author: Gabriel
• Total Time: 55 minutes
• Yield: 12–15 bars 1x

Pin Recipe

Print Recipe

Description

These Pumpkin Bars with Brown Sugar Frosting are a perfect easy fall dessert featuring moist, spiced pumpkin cake topped with a rich, creamy brown sugar cream cheese frosting. A delightful treat that balances warm autumn spices with sweet and tangy frosting, ideal for gatherings or cozy evenings.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Wet Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)

Add-ins

• 1/2 cup chopped walnuts or pecans (optional)

Frosting Ingredients

• 8 tablespoons (1 stick) unsalted butter, softened
• 4 ounces cream cheese, softened
• 3 cups powdered sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2–4 tablespoons milk or cream

---

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to ensure the bars don’t stick.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, vegetable oil, and eggs until the mixture is smooth and well blended.
4. Add Pumpkin Puree: Stir the canned pumpkin puree into the wet mixture until fully incorporated, creating a uniform batter.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
6. Add Nuts: Fold in the chopped walnuts or pecans if you choose to include them for added texture and flavor.
7. Fill Pan: Pour the batter into the prepared baking pan and spread evenly with a spatula to level the surface.
8. Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
9. Cool Bars: Remove the pan from the oven and let the bars cool completely in the pan to room temperature before frosting.
10. Prepare Frosting Base: In a mixing bowl, beat softened unsalted butter and cream cheese together until the mixture is smooth and creamy.
11. Add Sugars: Gradually add the powdered sugar and light brown sugar to the butter and cream cheese mixture, mixing thoroughly after each addition until combined.
12. Flavor Frosting: Stir in the vanilla extract to enhance the frosting’s flavor.
13. Adjust Frosting Consistency: Add milk or cream one tablespoon at a time to the frosting while mixing, until the frosting reaches a spreadable consistency that is smooth but not runny.
14. Frost Cooled Bars: Spread the brown sugar frosting evenly over the completely cooled pumpkin bars, then cut into squares and serve.

Notes

• Ensure the bars are completely cool before frosting to prevent the frosting from melting.
• Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
• Optional nuts add a nice crunch but can be omitted for a nut-free version.
• Store frosted bars in an airtight container in the refrigerator for up to 4 days.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin bars, pumpkin dessert, brown sugar frosting, fall dessert, cream cheese frosting, pumpkin spice, easy pumpkin bars