Ingredients
Scale
For the Pumpkin Bars:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Brown Sugar Frosting:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 2 tablespoons milk
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- aIn a large bowl, whisk together pumpkin, oil, granulated sugar, brown sugar, eggs, and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean.
- Let the bars cool completely before frosting.
Make the Frosting: 8. In a small saucepan, melt butter over medium heat. 9. Stir in brown sugar and milk. Bring to a gentle boil, then remove from heat. 10. Cool mixture for 5 minutes, then whisk in powdered sugar and vanilla until smooth. 11. Spread frosting over cooled bars. Let set before slicing.
Notes
- Add 1/2 cup chopped pecans or walnuts to the batter for crunch.
- Sprinkle a pinch of sea salt on top for a sweet-salty finish.
- Make it dairy-free by using plant-based butter and milk.
- Double the recipe for a 9×13-inch pan.