Pumpkin Bars Brown Sugar Frosting (Print Version)
# Ingredients:
→ For the bars
01 -
113 grams unsalted butter
02 -
133 grams packed light brown sugar
03 -
1 large egg, at cool room temperature
04 -
1 teaspoon vanilla extract
05 -
212 grams pumpkin puree
06 -
190 grams all-purpose flour
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground ginger
09 -
1/4 teaspoon ground nutmeg
10 -
1/4 teaspoon baking soda
11 -
1/4 teaspoon salt
→ For the frosting
12 -
113 grams unsalted butter, at cool room temperature
13 -
50 grams packed light brown sugar
14 -
1/2 teaspoon ground cinnamon
15 -
1/8 teaspoon salt
16 -
188 grams powdered sugar, sifted
17 -
1/2 teaspoon vanilla extract
18 -
1 tablespoon milk, plus more if needed
# Instructions:
01 -
Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
02 -
In a medium microwave-safe bowl, microwave the butter until melted. Allow to cool until just warm (about 80°F). Once cool, whisk in the brown sugar, egg, vanilla, and pumpkin.
03 -
In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt.
04 -
Add the butter mixture to the flour mixture, stirring until just combined. Batter will be thick. Pour the batter into the prepared pan, spreading evenly with a spatula.
05 -
Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.
06 -
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Use a spatula to scrape down the bottom and sides of the bowl. Add in the cinnamon and salt. On low speed, gradually add in the powdered sugar until incorporated. Add the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy, 2-3 minutes. Adjust frosting consistency with additional powdered sugar or milk, if needed.
07 -
Spread the frosting evenly over the cooled pumpkin bars. Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.
# Notes:
01 -
This recipe can be doubled for a larger crowd by using a 9 by 13-inch pan. Simply double all ingredients and add a few extra minutes to the bake time.