Ingredients
Scale
- 1 stick (113 grams) unsalted butter
- 2/3 cup (133 grams) packed light brown sugar
- 1 large egg, at cool room temperature
- 1 teaspoon vanilla extract
- 1 cup (212 grams) pumpkin puree
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/4 cup (50 grams) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, plus more if needed
Instructions
- Preheat your oven to 350°F (175°C) and prepare a greased 9×13-inch baking pan or line it with parchment paper.
- In a mixing bowl, cream together unsalted butter and light brown sugar until smooth. Add the egg and vanilla extract; mix until combined. Stir in pumpkin puree.
- In a separate bowl, whisk together all-purpose flour, ground cinnamon, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow bars to cool completely before preparing the frosting by beating butter, brown sugar, cinnamon, powdered sugar, vanilla extract, and milk until smooth.
- Once cooled, frost the bars generously and cut them into squares or rectangles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg