Spiced Pumpkin Bars with Brown Sugar Frosting

If you ask me, pumpkin bars are the perfect fall dessert.

These soft, spiced bars are topped with a rich brown sugar frosting that melts in your mouth. The pumpkin keeps them moist while warm spices like cinnamon and nutmeg give them that cozy autumn flavor.

They’re easier to make than pumpkin pie but just as satisfying. You mix everything in one bowl, spread it in a pan, and let the oven do the work. The brown sugar frosting adds just the right amount of sweetness without being too heavy.

It’s a crowd-pleasing treat that’s perfect for potlucks, bake sales, or just because you’re craving something pumpkin spiced.

What Kind of Pumpkin Puree Should I Use?

For these pumpkin bars, you’ll want to stick with plain pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Canned pumpkin puree is perfectly fine and actually more consistent than making your own from scratch. Libby’s is a popular brand that works well, but any pure pumpkin puree from the grocery store will do the trick. Just make sure the label says “100% pumpkin” and doesn’t include any other ingredients like spices or sweeteners.

Options for Substitutions

These pumpkin bars are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pumpkin puree: This is the star of the show, so I wouldn’t recommend substituting it. Make sure you’re using plain pumpkin puree, not pumpkin pie filling which already has spices added.
• Light brown sugar: You can use dark brown sugar for a deeper molasses flavor, or swap it with regular white sugar plus 1 tablespoon of molasses per cup. Coconut sugar works too, though it’ll give a slightly different taste.
• All-purpose flour: Whole wheat flour can replace up to half the all-purpose flour for a nuttier flavor, but don’t go beyond that or your bars might get dense. Gluten-free flour blends work well too.
• Spices: Don’t have all the individual spices? Use 1 1/2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg combination.
• Unsalted butter: You can use salted butter but reduce the added salt by half. Vegetable oil or melted coconut oil work too – just use 3/4 the amount and let coconut oil cool slightly before mixing.
• Milk in frosting: Heavy cream, half-and-half, or even a splash of maple syrup can replace the milk for different flavor notes in your frosting.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin bars is overbaking them, which turns your soft, chewy bars into dry, crumbly squares – start checking for doneness about 5 minutes before the recommended time and look for a toothpick that comes out with just a few moist crumbs.

Another common error is adding the frosting while the bars are still warm, causing it to melt and slide right off – always let your bars cool completely before frosting, even though it’s tempting to dive in early.

Make sure to use pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugar that will throw off your recipe’s balance, and don’t skip sifting the powdered sugar for the frosting since lumps will make it look unprofessional.

For perfectly even bars, line your pan with parchment paper and spread the batter evenly with an offset spatula, then cut them only after they’ve cooled completely to prevent cracking.

What to Serve With Pumpkin Bars?

These pumpkin bars are perfect on their own, but they’re even better with a hot cup of coffee or spiced chai tea that complements all those warm fall spices. I love serving them at potluck dinners or fall gatherings since they’re easy to cut into squares and everyone can grab one. If you want to make them extra special for dessert, try adding a scoop of vanilla ice cream on the side or a dollop of whipped cream. They also pair nicely with other autumn treats like apple cider or hot chocolate when you’re hosting a cozy get-together.

Storage Instructions

Store: These pumpkin bars keep really well covered tightly at room temperature for up to 3 days, or in the fridge for up to a week. The brown sugar frosting actually gets even better after a day or two as the flavors meld together. Just make sure they’re completely cool before covering to keep that frosting perfect.

Freeze: You can freeze these bars for up to 3 months, either frosted or unfrosted. If freezing with frosting, freeze them uncovered first until the frosting is firm, then wrap well in plastic wrap. For unfrosted bars, just wrap tightly and you can add fresh frosting when you’re ready to serve.

Make Ahead: These are perfect for making ahead since they actually taste better the next day! You can bake the bars up to 2 days in advance and store them unfrosted, then whip up the brown sugar frosting right before serving. The bars stay moist and the spices develop more flavor over time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2550-2750
• Protein: 20-25 g
• Fat: 120-130 g
• Carbohydrates: 355-375 g

Ingredients

For the bar base:

• 1 stick (4 oz) unsalted butter
• 2/3 cup packed light brown sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt

For the cinnamon frosting:

• 1 stick (4 oz) unsalted butter (room temperature)
• 1/4 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp fine sea salt
• 1 1/2 cups powdered sugar (sifted)
• 1/2 tsp vanilla extract
• 1 tbsp milk, plus more if needed

Step 1: Prepare the Baking Pan and Preheat Oven

Preheat your oven to 350°F.

Line an 8 by 8-inch baking pan with foil or parchment paper, making sure to leave an overhang on the sides.

This makes lifting out the bars much easier after baking.

Step 2: Mix the Wet Ingredients

• 1 stick (4 oz) unsalted butter
• 2/3 cup packed light brown sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 cup pumpkin puree

In a medium microwave-safe bowl, microwave 1 stick (4 oz) unsalted butter until melted.

Let it cool until just warm, about 80°F, to avoid scrambling the egg later.

Once cooled, whisk in 2/3 cup packed light brown sugar, 1 large egg (at room temperature), 1 teaspoon vanilla extract, and 1 cup pumpkin puree until everything is fully combined.

Step 3: Combine the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt

In a large bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon baking soda, and 1/4 teaspoon fine sea salt.

Make sure everything is well distributed for an even flavor.

Step 4: Combine, Bake, and Cool

• batter from Step 2
• dry mixture from Step 3

Add the wet mixture from Step 2 to the bowl of dry ingredients from Step 3.

Stir until just combined; the batter will be thick.

Spread the batter evenly in the prepared baking pan with a spatula.

Bake for 25 minutes, or until a cake tester inserted in the center comes out clean.

Be careful not to overbake, as this can dry out the bars.

Set the pan on a wire rack and allow the bars to cool completely in the pan.

Step 5: Make the Cinnamon Frosting

• 1 stick (4 oz) unsalted butter (room temperature)
• 1/4 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp fine sea salt
• 1 1/2 cups powdered sugar (sifted)
• 1/2 tsp vanilla extract
• 1 tbsp milk, plus more if needed

In a large bowl, use an electric mixer on medium-high speed to beat 1 stick (4 oz) unsalted butter (at room temperature) and 1/4 cup packed light brown sugar until the mixture is light, fluffy, and smooth.

Scrape down the bottom and sides of the bowl.

Add 1/2 teaspoon ground cinnamon and 1/8 teaspoon fine sea salt, mixing to combine.

On low speed, slowly add 1 1/2 cups sifted powdered sugar until incorporated.

Add 1/2 teaspoon vanilla extract and 1 tablespoon milk, then beat on medium-high speed until the frosting is very light and fluffy, about 2–3 minutes.

If too runny, add a bit more powdered sugar; if too thick, add a splash more milk.

I like to taste and adjust the milk and powdered sugar to get just the right creamy texture.

Step 6: Frost, Cut, and Serve the Pumpkin Bars

• cooled pumpkin bars from Step 4
• cinnamon frosting from Step 5

Once the pumpkin bars have cooled completely in the pan (from Step 4), spread the fluffy cinnamon frosting (from Step 5) evenly over the top.

Use the overhang to lift the bars from the pan, cut them into squares, and serve.

Store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 5 days.

Spiced Pumpkin Bars with Brown Sugar Frosting

Delicious Spiced Pumpkin Bars with Brown Sugar Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 2650 kcal

Ingredients

  

For the bar base:

• 1 stick (4 oz) unsalted butter
• 2/3 cup packed light brown sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt

For the cinnamon frosting:

• 1 stick (4 oz) unsalted butter (room temperature)
• 1/4 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp fine sea salt
• 1 1/2 cups powdered sugar (sifted)
• 1/2 tsp vanilla extract
• 1 tbsp milk, plus more if needed

Instructions

 

• Preheat your oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment paper, making sure to leave an overhang on the sides. This makes lifting out the bars much easier after baking.
• In a medium microwave-safe bowl, microwave 1 stick (4 oz) unsalted butter until melted. Let it cool until just warm, about 80°F, to avoid scrambling the egg later. Once cooled, whisk in 2/3 cup packed light brown sugar, 1 large egg (at room temperature), 1 teaspoon vanilla extract, and 1 cup pumpkin puree until everything is fully combined.
• In a large bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon baking soda, and 1/4 teaspoon fine sea salt. Make sure everything is well distributed for an even flavor.
• Add the wet mixture from Step 2 to the bowl of dry ingredients from Step 3. Stir until just combined; the batter will be thick. Spread the batter evenly in the prepared baking pan with a spatula. Bake for 25 minutes, or until a cake tester inserted in the center comes out clean. Be careful not to overbake, as this can dry out the bars. Set the pan on a wire rack and allow the bars to cool completely in the pan.
• In a large bowl, use an electric mixer on medium-high speed to beat 1 stick (4 oz) unsalted butter (at room temperature) and 1/4 cup packed light brown sugar until the mixture is light, fluffy, and smooth. Scrape down the bottom and sides of the bowl. Add 1/2 teaspoon ground cinnamon and 1/8 teaspoon fine sea salt, mixing to combine. On low speed, slowly add 1 1/2 cups sifted powdered sugar until incorporated. Add 1/2 teaspoon vanilla extract and 1 tablespoon milk, then beat on medium-high speed until the frosting is very light and fluffy, about 2–3 minutes. If too runny, add a bit more powdered sugar; if too thick, add a splash more milk. I like to taste and adjust the milk and powdered sugar to get just the right creamy texture.
• Once the pumpkin bars have cooled completely in the pan (from Step 4), spread the fluffy cinnamon frosting (from Step 5) evenly over the top. Use the overhang to lift the bars from the pan, cut them into squares, and serve. Store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 5 days.