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Pumpkin Bars with Brown Sugar Frosting

Pumpkin bars with brown sugar frosting are a fall bake featuring a soft spiced orange crumb and a glossy, spreadable frosting. Mix, bake, then cool completely before you swirl on the smooth frosting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour Use level measuring cups.
baking powder
  • 2 tsp baking powder
baking soda
  • 1 tsp baking soda
pumpkin pie spice
  • 2 tsp pumpkin pie spice
salt
  • 0.5 tsp salt
eggs
  • 4 eggs Let sit at room temperature.
sugar
  • 1.6666667 cup sugar
vegetable oil
  • 1 cup vegetable oil
pumpkin puree
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree.
butter
  • 0.5 cup butter For the frosting.
brown sugar
  • 1 cup brown sugar For the frosting.
milk
  • 0.25 cup milk For the frosting.
powdered sugar
  • 2 cup powdered sugar For the frosting.

Equipment

  • 1 sheet pan

Method
 

Prep and dry mix
  1. Preheat the oven to 350°F and grease a 10x15-inch pan, then set it aside for easy filling. The pan should be lightly coated so the bars release cleanly.
  2. Whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt in a mixing bowl until evenly combined. Look for a consistent spice color with no dry streaks.
Mix the batter
  1. Beat the eggs, sugar, vegetable oil, and pumpkin puree together until smooth and uniform. The batter should look glossy and thick.
  2. Combine the wet mixture with the dry ingredients and stir just until no flour pockets remain. Stop when the batter is cohesive to keep the bars tender.
Bake and cool
  1. Bake at 350°F for 25 minutes, until the center is set and a toothpick comes out mostly clean. The top should appear slightly firm and fragrant.
  2. Cool the pan completely before frosting. The bars must be cool to the touch so the frosting spreads without melting.
Make and spread frosting
  1. Cook the butter, brown sugar, and milk together, stirring, until the mixture is smooth and ready to thicken. Visual cue: it should look glossy and cohesive in the pan.
  2. Whisk in the powdered sugar until the frosting is smooth, then spread it over the cooled bars. Spread gently for an even, thick layer.

Notes

Pro tip: frost only when the bars are completely cooled to prevent the brown sugar frosting from turning runny. Store covered in the refrigerator up to 4 days. Freeze bars (unfrosted or well-wrapped) up to 2 months; thaw in the fridge overnight. For a lighter option, you can use a neutral oil like canola and reduce sugar by 2 to 4 tbsp if your frosting still spreads easily.