Pumpkin Bars with Brown Sugar Frosting: 5 Irresistible Tips

Pumpkin Bars with Brown Sugar Frosting for Fall Cravings. An easy, crowd-pleasing dessert perfect for fall gatherings.

Scale

1 cup Unsalted Butter (Can substitute margarine for dairy-free.)
1 cup Light Brown Sugar (Granulated sugar can be used but won’t provide the same richness.)
1 large Egg (A flax egg can substitute for vegan.)
1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
1 cup Pumpkin Puree (Canned or homemade works well.)
1 cup All-Purpose Flour (Whole wheat flour may be used.)
1 teaspoon Ground Cinnamon (Freshly ground gives a more robust flavor.)
0.5 teaspoon Ground Ginger (Opt for fresh if possible.)
0.25 teaspoon Ground Nutmeg (Fresh nutmeg adds aroma.)
1 teaspoon Baking Soda
0.5 teaspoon Fine Sea Salt (Regular table salt can be substituted if needed.)
0.5 cup Unsalted Butter (Using softened butter is ideal.)
1 cup Light Brown Sugar (Do not substitute for white sugar.)
2 cups Powdered Sugar (Avoid using granulated sugar.)
1 teaspoon Vanilla Extract (Pure vanilla extract is best.)
2 tablespoons Milk or Cream (Use dairy-free milk for a plant-based frosting.)

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Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Melt the unsalted butter in a microwave-safe bowl, then let it cool slightly for about 5 minutes.
Whisk in the light brown sugar, then add the egg, vanilla extract, and pumpkin puree, mixing until smooth.
In a separate bowl, mix together the all-purpose flour, ground cinnamon, ginger, nutmeg, baking soda, and fine sea salt.
Gradually combine the wet and dry ingredients, being careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top evenly.
Bake for 25-30 minutes or until a toothpick comes out clean or with a few moist crumbs.
Allow the Pumpkin Bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.