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Pumpkin Bars With Old-Fashioned Caramel

These tender pumpkin bars topped with a quick-set caramel glaze are perfect for gatherings or a simple family dessert, combining pantry staples for a quick fall treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 20 bars
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Bar Ingredients
  • 2 cups brown sugar
  • 1 cup canned pumpkin puree Can substitute with fresh pureed pumpkin.
  • 4 pieces eggs Use room-temperature eggs for better texture.
  • 1 cup flour Measure using the spoon-and-level method.
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/2 cup melted butter Add melted butter last to the mix.
  • 1/2 cup firm butter Used for frosting.
Frosting Ingredients
  • 1/4 cup milk
  • 1 3/4 cups powdered sugar Add gradually to avoid clumping.

Method
 

Preparation
  1. Mix together bar ingredients from brown sugar to melted butter, adding melted butter last.
  2. Pour the batter into a 10 1/2 by 16 inch pan.
  3. Bake at 350°F (175°C) for about 40 minutes, until the cake springs back when lightly touched.
Making the Frosting
  1. In a saucepan, boil the firm butter and brown sugar for two minutes.
  2. Add the milk and bring it to a boil again.
  3. Remove from heat and add powdered sugar, whisking until smooth.
  4. Pour the frosting over the cooled cake immediately, as it sets quickly.
Serving
  1. Cut the bars into squares and serve at room temperature.
  2. Optionally, add a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Store bars at room temperature in an airtight container for up to 2 days. Refrigerate for 4-5 days if necessary. For freezing, wrap individually and store in a freezer-safe container for up to 2 months.