Pumpkin bars hit that sweet spot between cake and dessert bar: soft, moist, and perfectly spiced. These are the kind of treats that feel cozy from the first bite, thanks to warm cinnamon, nutmeg, and a buttery frosting with a hint of caramel from brown sugar. They’re simple to make, easy to share, and hold up well for gatherings.
If you love pumpkin bread but want something a little more special, this is your recipe. The brown sugar frosting truly seals the deal—creamy, rich, and not too sweet.
Why This Recipe Works
- Canned pumpkin keeps the bars moist without making them heavy. The texture stays tender for days.
- Oil instead of butter in the batter gives a softer crumb and makes mixing foolproof—no need to cream anything.
- Balanced spices bring flavor without overwhelming the pumpkin.
Cinnamon leads, while nutmeg and ginger support.
- Brown sugar frosting adds a toasty, caramel-like finish that pairs perfectly with pumpkin and spice.
- Bakes in a sheet pan for easy slicing and serving—ideal for potlucks, holidays, or weekday treats.
Ingredients
- For the pumpkin bars:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup neutral oil (vegetable or canola)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- For the brown sugar frosting:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup whole milk or heavy cream
- 1/4 teaspoon fine salt
- 2 to 2 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Optional toppings:
- Chopped toasted pecans or walnuts
- A light sprinkle of cinnamon
- Flaky sea salt for a sweet-salty finish
Instructions
- Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment and sides.
- Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- Mix wet ingredients. In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth.
Add eggs one at a time, whisking well. Stir in vanilla and pumpkin puree until fully blended.
- Combine batter. Add the dry ingredients to the wet and gently fold with a spatula until no dry streaks remain. Don’t overmix—stop as soon as it looks uniform.
- Bake. Pour the batter into the prepared pan and smooth the top.
Bake 25–30 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs.
- Cool. Set the pan on a rack and cool completely before frosting. Slight warmth is okay, but the frosting should not melt.
- Make the frosting base. In a medium saucepan over medium heat, melt butter. Add brown sugar and cook, stirring, until the mixture looks glossy and starts to bubble around the edges, about 2–3 minutes.
This dissolves the sugar for a smooth finish.
- Add milk and salt. Slowly whisk in the milk (it may sputter) and salt. Bring to a gentle simmer, then remove from heat. Let cool 5–7 minutes so it’s warm, not hot.
- Finish the frosting. Whisk in vanilla.
Gradually add 2 cups powdered sugar, whisking or beating until smooth and spreadable. If needed, add more powdered sugar for thickness or a splash of milk to loosen.
- Frost the bars. Spread frosting evenly over the cooled bars. If using, sprinkle with chopped nuts, a pinch of cinnamon, or flaky salt.
- Set and slice. Let the frosting set for 20–30 minutes.
Lift the bars out by the parchment and cut into squares or rectangles.
How to Store
- Room temperature: Keep covered at room temp for up to 2 days. The frosting will stay soft.
- Refrigerator: Store in an airtight container for 4–5 days. Let bars sit out 15–20 minutes before serving for the best texture.
- Freezer: Freeze cut bars on a sheet until firm, then wrap individually and store up to 2 months.
Thaw overnight in the fridge or at room temp for 1–2 hours.
Benefits of This Recipe
- Approachable and reliable: No mixer needed for the batter, and the sheet-pan style is stress-free.
- Feeds a crowd: A 9×13 pan yields plenty for parties, school events, or holiday tables.
- Stays moist: The pumpkin and oil keep the crumb tender for days.
- Flexible sweetness: The frosting adds richness, but you can adjust powdered sugar to taste.
- Warm, familiar flavors: Classic spices make this a seasonal favorite without being overpowering.
What Not to Do
- Don’t use pumpkin pie filling. It’s pre-sweetened and spiced, which will throw off the flavor and texture.
- Don’t overmix the batter. Overmixing leads to tough, rubbery bars. Fold gently until just combined.
- Don’t frost hot bars. Warm is okay, hot is not. The frosting will slide off and turn greasy.
- Don’t skip dissolving the brown sugar. Heating it briefly with butter helps prevent a gritty frosting.
- Don’t overbake. Pull the bars when the center is set but still tender; dry bars won’t improve with frosting.
Variations You Can Try
- Cream cheese swirl: Dollop a sweetened cream cheese mixture onto the batter and swirl before baking.
- Maple twist: Add 1–2 tablespoons pure maple syrup to the frosting and reduce milk slightly.
- Nutty crunch: Fold 3/4 cup chopped toasted pecans or walnuts into the batter for texture.
- Chocolate chip pumpkin bars: Stir in 1 cup mini chocolate chips for a kid-friendly version.
- Gluten-free option: Swap in a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.
- Dairy-free frosting: Use dairy-free butter and full-fat canned coconut milk in place of butter and milk.
- Spice blend swap: Use 2–2 1/2 teaspoons pumpkin pie spice instead of the individual spices.
FAQ
Can I make these pumpkin bars ahead of time?
Yes.
Bake and cool the bars, then wrap and refrigerate for up to 2 days before frosting. You can also freeze the unfrosted bars for up to 2 months and frost after thawing.
Why is my frosting grainy?
Brown sugar can stay gritty if it doesn’t fully dissolve. Make sure you cook the butter and brown sugar together until glossy and just bubbling, then cool slightly before adding powdered sugar.
Can I use fresh pumpkin?
You can, as long as it’s well-drained and mashed smooth.
Homemade puree can be wetter than canned; if it seems loose, strain it through cheesecloth or reduce moisture by simmering briefly.
What pan size can I use if I don’t have a 9×13?
A 10×15 jelly roll pan yields slightly thinner bars and bakes faster. Two 8×8 pans also work; reduce the bake time and start checking around 18–20 minutes.
How sweet are these bars?
They’re moderately sweet with a rich frosting. If you prefer less sweetness, reduce the powdered sugar in the frosting or make a thinner glaze instead.
Can I skip the frosting?
Absolutely.
Dust with powdered sugar, drizzle with maple glaze, or serve plain. The bars are moist and flavorful on their own.
What oil works best?
Use a neutral oil like vegetable, canola, or grapeseed. Olive oil has a stronger flavor that can compete with the spices.
Do I have to sift the powdered sugar?
Sifting helps prevent lumps and gives a smoother frosting.
If you don’t sift, whisk vigorously and add sugar gradually.
In Conclusion
Pumpkin Bars with Brown Sugar Frosting deliver everything you want in a fall dessert: soft texture, warm spice, and a frosting that tastes like caramel clouds. They’re simple to make, easy to transport, and endlessly adaptable. Whether you’re baking for a holiday dinner or a casual afternoon treat, this recipe is a reliable keeper.
Cut them generous, share freely, and expect requests for the recipe.
