Pumpkin Bars with Brown Sugar Frosting
Delightful pumpkin bars topped with a creamy brown sugar frosting, perfect for fall gatherings.
Ingrédients
For the Pumpkin Bars
- 1.5 cups all-purpose flour Can substitute with gluten-free blend.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1.5 cups granulated sugar Can substitute with coconut sugar.
- 0.5 cups vegetable oil Can be replaced with applesauce or melted coconut oil.
- 2 large eggs Can substitute with flax eggs for vegan.
- 1 15-ounce can pumpkin puree Do not use pumpkin pie filling.
- 0.5 cups chopped walnuts or pecans Optional for added crunch.
For the Frosting
- 8 tablespoons unsalted butter Softened.
- 4 ounces cream cheese Softened; can substitute with dairy-free alternative.
- 3 cups powdered sugar
- 0.5 cups packed light brown sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream Adjust for desired consistency.
Instructions
Preparation
- Gather all ingredients at room temperature.
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Making the Bars
- Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
- In another bowl, whisk together granulated sugar, vegetable oil, and eggs until smooth.
- Stir in pumpkin puree until fully incorporated.
- Gradually add dry ingredients to wet mixture until just combined.
- Fold in optional nuts if desired.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely in the pan.
Making the Frosting
- Beat together softened butter and cream cheese until smooth.
- Gradually mix in powdered sugar and brown sugar until combined.
- Stir in vanilla extract and add milk/cream until desired consistency is reached.
- Spread frosting over cooled bars.
Notes
Store in an airtight container. Great for up to 3 days at room temperature or up to a week in the refrigerator. Can freeze for up to 3 months.