These pumpkin bars have a soft cake and a sticky old-fashioned caramel frosting. They bake in one pan and make a lot to share. For another easy caramel treat, try caramelize banana oatmeal with figs.
why make this recipe
This recipe gives warm fall flavors with simple pantry ingredients. It is quick to mix, bakes in one large pan, and the caramel frosting is fast and rich. You can serve it at parties or keep it for a weekday treat.
how to make Pumpkin Bars With Old-Fashioned Caramel Frosting
Follow the simple steps in the Directions section. Mix the bar batter, bake until set, then make the caramel frosting and pour it over the cooled bars. The frosting sets fast, so pour it right away for an even top.
Ingredients :
- 2 cups brown sugar
- 1 cup canned pumpkin puree
- 4 eggs
- 1 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 cup melted butter
- 1/2 cup firm butter
- 1/4 cup milk
- 1 3/4 cup powdered sugar
Directions :
- Mix together bar ingredients (brown sugar through melted butter), adding melted butter last.
- Pour into a 10 1/2 by 16 inch pan.
- Bake at 350 until the cake springs back when lightly touched, about 40 minutes.
- For the frosting, boil the butter and brown sugar for two minutes.
- Add the milk.
- Bring it to a boil again and add powdered sugar.
- Whisk until smooth and pour over cooled cake immediately.
- Frosting will set very fast, so just pour it over the cake evenly to avoid having to spread with a spatula.
how to serve Pumpkin Bars With Old-Fashioned Caramel Frosting
Cut the bars into squares and serve at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert. These bars also pair well with coffee or warm tea.
how to store Pumpkin Bars With Old-Fashioned Caramel Frosting
Cover the pan with foil or place bars in an airtight container. Store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. Bring to room temperature before serving for best texture.
tips to make Pumpkin Bars With Old-Fashioned Caramel Frosting
- Measure flour by spooning into the cup and leveling for best texture.
- Cool the cake completely before adding frosting so it sets properly.
- Pour the frosting in one pour to get an even layer without spreading.
- Watch the frosting when boiling so it does not scorch.
variation (if any)
You can add chopped pecans or walnuts to the batter or sprinkle them on top of the frosting. For a spicier bar, add a pinch of cloves or allspice. You can also use half brown sugar and half white sugar for a milder caramel taste.
FAQs
Can I use fresh pumpkin? Yes. Use cooked and mashed fresh pumpkin in place of canned pumpkin in equal amount.
What if my frosting is too thick? Stir in a little extra milk, one teaspoon at a time, until it thins enough to pour.
Can I freeze these bars? Yes. Wrap tightly and freeze up to 3 months. Thaw in the fridge or at room temperature before serving.
Do I need a special pan? No. Use a 10 1/2 by 16 inch pan or a similar size baking dish.
Conclusion
For the original inspiration and full recipe page, see the Pumpkin Bars with Old-Fashioned Caramel Frosting Recipe – Pinch of Yum.