Pumpkin Bars with Brown Sugar Frosting: A Cozy Fall Dessert Favorite

When autumn rolls in with its crisp breeze and crunchy leaves, there’s nothing better than a slice of warmly spiced pumpkin bars slathered in luscious brown sugar frosting. These bars are everything you want in a fall dessert: rich, moist, just the right amount of spice, and topped with a fluffy layer of buttery sweetness. And the best part? They’re made with simple ingredients and come together effortlessly—this is an easy pumpkin recipe you’ll want to make on repeat.

If you’re planning a cozy night in, a fall potluck, or just need something sweet for your pumpkin-loving soul, this recipe delivers every time.

Why You’ll Love These Pumpkin Bars

• Rich pumpkin flavor and warm spices in every bite
• Fluffy brown sugar cinnamon frosting—yes, it’s as good as it sounds
• Quick and simple to make—no mixer needed for the bars
• Ideal for gatherings, dessert trays, or weekend baking

Ingredients You’ll Need

For the Bars:

• 1 stick unsalted butter, melted
• 2/3 cup packed light brown sugar
• 1 large egg, room temp
• 1 tsp vanilla extract
• 1 cup pumpkin purée
• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp each: ground ginger, nutmeg, baking soda, fine sea salt

For the Brown Sugar Frosting:

• 1 stick unsalted butter, room temp
• 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 as needed)

How to Make Pumpkin Bars with Brown Sugar Frosting

1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment or foil, leaving overhang for easy lifting.
2. In a large bowl, whisk together melted butter, brown sugar, egg, vanilla, and pumpkin purée.
3. In a separate bowl, mix flour, spices, baking soda, and salt.
4. Combine wet and dry ingredients until just mixed. Spread evenly in the pan.
5. Bake for 25 minutes or until a toothpick comes out clean. Cool completely before frosting.

Make the Frosting:

1. Beat butter and brown sugar until fluffy. Mix in cinnamon and salt.
2. Gradually add powdered sugar, then vanilla and milk. Beat until light and creamy.
3. Adjust with more milk or sugar if needed for spreadability.
4. Spread frosting over cooled bars. Cut into 9 large or 16 small squares.

Tips for Fall Dessert Perfection

• Don’t overbake—these bars are meant to be soft and tender.
• Use canned pumpkin purée (not pumpkin pie mix) for best texture.
• If your frosting feels grainy, beat a little longer to dissolve the brown sugar.
• Store leftovers in an airtight container for up to 4 days.

Why These Bars Are on Repeat in My Kitchen

These bars became a family favorite the first time I made them for a fall movie night. We were all huddled under blankets, and the house smelled like cinnamon and brown sugar—it was pure magic. Since then, they’ve made their way into every fall occasion, from Halloween potlucks to lazy Sundays with a hot cup of chai. They’re nostalgic, easy, and undeniably cozy.

What to Serve with Pumpkin Bars

Pair these bars with coffee, chai tea, or apple cider for a warm, seasonal treat. They also make a sweet addition to a holiday dessert table or a fall brunch spread. Want to go the extra mile? Add a drizzle of caramel or sprinkle with chopped pecans.

How to Store and Share

Keep your frosted bars in a sealed container at room temp for up to 2 days or in the fridge for 4–5 days. They’re also great for gifting—wrap in parchment and twine for a cute fall treat.

FAQs About This Easy Pumpkin Recipe

Can I make these ahead of time?

Yes! Bake and frost a day ahead, then store covered in the fridge.

Can I freeze them?

Absolutely—freeze unfrosted bars, then thaw and frost before serving.

Can I use cream cheese frosting instead?

Totally—cream cheese pairs beautifully with pumpkin if you want a tangier twist.

The Sweetest Way to Celebrate Fall

These pumpkin bars with brown sugar frosting are pure autumn joy. Moist, spiced, and sweet with just enough indulgence, they’re the kind of fall dessert that’ll have everyone asking for the recipe. Whether you’re baking for a crowd or just treating yourself, this is one easy pumpkin recipe you’ll fall for—again and again.

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Pumpkin Bars with Brown Sugar Frosting

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• Author: Olivia Hartwellen
• Total Time: 40 minutes
• Yield: 9–16 bars 1x
• Diet: Vegetarian

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Description

Pumpkin Bars with Brown Sugar Frosting are a cozy fall dessert that’s moist, warmly spiced, and topped with a fluffy, buttery brown sugar cinnamon frosting. Perfect for gatherings, potlucks, or quiet weekend baking, this easy pumpkin recipe comes together quickly and brings all the comforting flavors of autumn in every bite.

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Ingredients

Scale 1x2x3x

For the Bars:

• 1 stick unsalted butter, melted

• 2/3 cup packed light brown sugar

• 1 large egg, room temperature

• 1 tsp vanilla extract

• 1 cup pumpkin purée

• 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 Brown Sugar Frosting:

• 1 stick 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 as needed)

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Instructions

1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil, leaving an overhang.

2. In a large bowl, whisk together melted butter, brown sugar, egg, vanilla, and pumpkin purée.

3. In another bowl, mix flour, cinnamon, ginger, nutmeg, baking soda, and salt.

4. Add dry ingredients to the wet mixture and stir until just combined.

5. Spread batter into the prepared pan and smooth the top.

6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Frosting:

1. In a bowl, beat butter and brown sugar until fluffy.

2. Mix in cinnamon and salt.

3. Gradually beat in powdered sugar, then add vanilla and milk. Beat until smooth and creamy.

4. Spread frosting over cooled bars. Cut into 9 large or 16 smaller squares.

Notes

Do not overbake—the bars should stay soft and moist.

Use only pure pumpkin purée, not pumpkin pie filling.

If frosting is grainy, beat longer to dissolve the brown sugar.

Store in an airtight container at room temp for 2 days or in the fridge for 4–5 days.

Unfrosted bars can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American