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–+ servings

Pumpkin Bars with Cinnamon Brown Sugar Frosting

Adapted from Handle the Heat
A dense pumpkin cake topped with a thick, creamy layer of a cinnamon brown sugar frosting. A crowd pleasing Fall recipe!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Servings 9 servings

Equipment

  • 8x8" baking pan

Ingredients
  

Pumpkin Bars

  • 1 (4 oz.) stick unsalted butter, melted
  • 2/3 c. light brown sugar, packed
  • 1 egg, at room temperature1
  • 1 tsp. vanilla extract or vanilla bean paste
  • 1 c. pumpkin puree
  • 1-1/2 c. all purpose flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt

Cinnamon Brown Sugar Frosting

  • 1 (4 oz.) stick unsalted butter, at room temperature
  • 1/4 c. light brown sugar, packed
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1-1/2 c. powdered sugar
  • 1/2 tsp. vanilla extract or vanilla bean paste
  • 1 tbsp. milk, plus more if needed

Instructions
 

Pumpkin Bars

  • Heat oven to 350ºF. Line an 8x8" pan with foil or parchment paper, or liberally spray with cooking spray; set aside until ready to use.
  • In a large bowl, whisk together butter, light brown sugar, egg, vanilla extract, and pumpkin, until thoroughly combined. Add the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Whisk together until just combined. Pour batter into prepared baking pan.
  • Bake 25 minutes or until toothpick inserted in center comes out clean. Let cool completely on rack before frosting.

Cinnamon Brown Sugar Frosting

  • In a medium bowl, on medium-high speed, beat together butter and brown sugar until fluffy and smooth. Add in the cinnamon and salt. On low speed, gradually add in powdered sugar until incorporated.
  • Increase speed to medium-high and add in vanilla extract and milk until very light and fluffy. Spread evenly over bars. Cut and serve.

Notes

  • I doubled this recipe the first time I made it and used a 13x9" pan.  The baking time was still about 25 minutes, just make sure to check so the cake doesn't over bake!
  • I love using vanilla bean paste in this recipe as a substitute for all of the vanilla extract because the cake and frosting are light enough to see the pretty vanilla specks.
  • If the frosting is too thick after mixing, add more milk one tablespoon at a time.  On the flip side, if the frosting is too thin (i.e., runny), add additional powdered sugar until the frosting is the desired consistency. 
Tried this recipe?Let us know how it was!