Pumpkin is a great food during the fall, but not all of us can afford to eat pumpkin every day. In fact, most of us don’t even consume pumpkin in any significant quantity. Pumpkin Bars with Brown Sugar Frosting are a useful way to enjoy the taste and smell of pumpkin without having to buy it at a local market every single day.
Pumpkin is a fantastic fall time food. It’s sweet and yummy (which is why it’s often served as the main ingredient in a holiday pie), and it also looks good in most recipes. You can use pumpkin in many sweet recipes – muffins, cupcakes, and even stuffings – but not all of them make use of it. So, when you want to add a little something extra to your pumpkin recipe, try this one. This recipe will yield a flavor-packed dessert that is sure to please.
Pumpkin Bars with Brown Sugar Frosting are a great way to kick off Halloween. Not only are they easy to make, but they also taste incredible. This not only makes a great Halloween dessert, but it’s a tasty substitution for regular pumpkin pie. If you want to make this pumpkin bar recipe, then keep reading.
A pumpkin bar is a dessert that has a crust of either gingerbread or spice cake, and a filling of pumpkin puree. The pumpkin bars with brown sugar frosting recipe is an easy to make recipe that can be made in just one hour. This is a very simple recipe that is sure to delight your guests. And, it’s not hard at all to make! Pumpkin is a great food, and it’s a fun way to decorate these bars. They are also a fantastic way to use up any left-overs if you’re hosting guests, and they’re very tempting after all that pumpkin pie.
How to make Pumpkin Bars with Brown Sugar Frosting
If you need a fast and easy dessert to take to a Halloween party, then you need to make some Pumpkin Bars with Brown Sugar Frosting. They look simple, but they have a magical pumpkin and brown sugar flavor that will have you going back for more. Pumpkin Bars with Brown Sugar Frosting are a delicious treat that make a great Thanksgiving dessert or a great holiday gift. These simple and easy pumpkin bars can be made quickly and held together. It’s the perfect way to satisfy the taste of sweet and savory. They are so easy to make that anyone can do it.
Ingredients
For the bars:
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, melted
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (7.5 ounces) pumpkin puree
For the frosting:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (plus more if needed)
Step by Step Instructions to make Pumpkin Bars with Brown Sugar Frosting
To make the bars:
Step 1
Preheat the oven to 350 degrees Fahrenheit. Prepare an 8 x 8-inch baking pan by lining it with foil or parchment paper and leaving a short overhang on three sides.
Step 2
Combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt in a large bowl.
Step 3
Mix together the butter, brown sugar, egg, vanilla, and pumpkin in another medium bowl. Stir the butter mixture into the flour mixture until just combined. In the prepared pan, pour the batter.
Step 4
The cake should be baked for 25 minutes, or until a cake tester inserted into the center comes out clean. Make sure not to overbake. Let the pan cool completely on a wire rack.
To make the frosting:
Step 1
The butter and brown sugar should be beaten on medium-high speed with an electric mixer until light, fluffy, and smooth. Add in the salt and cinnamon.
Step 2
Slowly add the powdered sugar until it is incorporated. Then add the vanilla and milk and increase the speed to medium-high. Beat until fluffy and light. When it is too runny, add more powdered sugar, when it is too thick, add more milk. Distribute evenly all over pumpkin bars.
Step 3
Before serving, cut the cake into squares. In an airtight container, store for up to one day at room temperature or five days in the fridge.
In Closing
We hope you enjoyed this recipe for Pumpkin Bars with Brown Sugar Frosting. This recipe is the perfect fall dessert. These bars are so delicious, and a great way to get in a serving of vegetables with all of the vitamins and minerals they contain. The bars are thick, cake-like pumpkin bars with a rich brown sugar frosting. Your family and friends will love these delicious pumpkin bars! They are quite easy to make, and you won’t need a lot of ingredients to enjoy this dessert! We hope that you enjoy this Pumpkin Bars with Brown Sugar Frosting Recipe for yourself, and if you do, please share it with others. If you have any questions regarding this Pumpkin Bars with Brown Sugar Frosting Recipe, please leave a comment below.
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Pumpkin Bars with Brown Sugar Frosting Recipe
Ingredients
For the bars:
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (4 ounces) unsalted butter , melted
- ⅔ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (7.5 ounces) pumpkin puree
For the frosting:
- 1 stick (4 ounces) unsalted butter, at room temperature
- ¼ cup light brown sugar (packed)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar (sifted)
- ½ teaspoon vanilla extract
- 1 tablespoon milk (plus more if needed)
Instructions
To make the bars:
- Preheat the oven to 350 degrees Fahrenheit. Prepare an 8 x 8-inch baking pan by lining it with foil or parchment paper and leaving a short overhang on three sides.
- Combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt in a large bowl.
- Mix together the butter, brown sugar, egg, vanilla, and pumpkin in another medium bowl. Stir the butter mixture into the flour mixture until just combined. In the prepared pan, pour the batter.
- The cake should be baked for 25 minutes, or until a cake tester inserted into the center comes out clean. Make sure not to overbake. Let the pan cool completely on a wire rack.
To make the frosting:
- The butter and brown sugar should be beaten on medium-high speed with an electric mixer until light, fluffy, and smooth. Add in the salt and cinnamon.
- Slowly add the powdered sugar until it is incorporated. Then add the vanilla and milk and increase the speed to medium-high. Beat until fluffy and light. When it is too runny, add more powdered sugar, when it is too thick, add more milk. Distribute evenly all over pumpkin bars.
- Before serving, cut the cake into squares. In an airtight container, store for up to one day at room temperature or five days in the fridge.