With fall almost upon us, it is the perfect time for another recipe with rich pumpkin flavour and an added bonus- brown sugar fudge topping. Bars and squares are so easy to whip together, they transport well and what’s even more important you can make the serving size whatever you desire. Be careful with these Pumpkin Bars with Brown Sugar Fudge Frosting though as you will be tempted to cut the entire pan into 4!
There are so many pumpkin bars recipes out there claiming to be the “best” so I took a little from each one and I think I have come up with a winning combination. This bar is dense and rich without being too decadent. The spice combination is just right with the pumpkin pie flavour shining through without being overpowering. But the topping takes it over the top with it’s fudgey consistency and brown sugar richness. I love fudge and this is the perfect way to enjoy it with it without having to take out the candy thermometer. Brown sugar fudge is a very persnikitty beast to master so this topping is perfect when the fudge craving strikes. I think I am going to have to find more bars or cakes to spread this on.
This dessert would be perfect for Thanksgiving Day dinner or on a dessert platter for Hallowe’en or even Wednesday night dinner- it is just plain yummy. So even if you don’t think you are a lover of all things pumpkin, give this recipe a try as I think you will love it.
- ½ cup butter, room temp
- 1 cup packed light brown sugar
- 1¼ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 egg
- 1 teaspoon vanilla
- 1 can (15 ounces) pumpkin (not pumpkin pie filling)
- Frosting:
- ¼ cup butter
- ½ cup packed brown sugar
- ¼ cup milk
- ½ tsp vanilla
- 2½ cup icing sugar
- Preheat your oven to 350 degrees F and line a 13x9-inch baking pan with parchment paper.
- In a bowl of stand mixer or with hand mixer, whip together butter and brown sugar until fluffy. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.
- To brown sugar mixture add in egg, vanilla, and pumpkin. Beat on low speed until well combined.
- Add in flour mixture and stir by hand until just combined.
- Pour batter into pan and smooth out, it will be thick.
- Bake for about 20 minutes or until a tooth pick inserted in the middle comes out clean. Allow to cool on a wire rack.
- While bars are cooling make frosting:
- In a small pan on medium heat melt together the butter and brown sugar. Once the sugar has melted add the milk.
- Stir until smooth and let it come to a boil and boil for one minute. Remove from heat.
- Transfer sugar mixture to medium sized bowl and let cool 10 minutes.
- Add icing sugar and beat with hand mixer until smooth. Immediately frost the bars even though they will still be a little warm.
- Continue cooling a room temperature.