Easy Pumpkin Bars

These Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing that you pour over the top of the warm cake once it comes out of the oven.

Course Dessert

Cuisine American

Keyword pumpkin bars, pumpkin cake, pumpkin dessert

Prep Time 20

Cook Time 20

Cooling Time 30

Total Time 1 10

Servings

Calories 323kcal

Author Katie Cooksey

Ingredients

for the cake-

1 cup canola oil or any neutral oil
1 cup granulated sugar
1 cup brown sugar packed
2 large eggs
1 cup pumpkin puree
1/2 cup plain greek yogurt or sour cream
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all purpose flour

for the icing-

1/2 cup salted butter
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1 cup chopped walnuts optional

US Customary - Metric

Instructions

Preheat oven to 350° F. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.
In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt, and vanilla extract until mostly smooth. A few small lumps of brown sugar are fine.
Pour in flour and stir until just combined. Pour into prepared baking sheet and smooth the top as best as you can. Bake 15-20 minutes or until toothpick comes out clean after being inserted.

make the icing-

Melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat.
Whisk in milk, powdered sugar, vanilla extract, cinnamon, nutmeg, and nuts if using. Pour hot icing over warm cake and spread to smooth the top.
Let cake come to room temperature or cool at least 30 minutes before cutting and serving.

Notes

Storage + Make Ahead Directions

Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days...if they aren't gone by then, ha!

To Freeze- Good news! These freeze extremely well if you want to make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer-safe, airtight container or bag. These will stay fresh for 2 months in the freezer. Allow to thaw overnight.

To Make Ahead- These bars actually taste better the next day as the flavors have time to meld. Just store them in an airtight container at room temperature.

Nutrition