Pumpkin Bars with Brown Sugar Frosting
Updated: Nov 28, 2022
These are the BEST homemade pumpkin bars covered in frosting! The BEST!!
The PERFECT crowd pleasing treat! Spiced thick and creamy frosted bars! A must make!!
#cleaneating #WW #myww #weightwatchers
Full recipe in video below
For the bars:
1 1/2 cups 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 salt
(4 ounces) light butter, melted
2/3 cup packed light brown sugar substitute (I used Lakanto) to order: https://bit.ly/3cRLTbg
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1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
For the frosting:
4 oz light butter, at room temperature
1/4 cup light brown sugar substitute, packed
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups powdered sugar substitute, sifted
1/2 teaspoon vanilla extract
1 tablespoon milk, plus more if needed
Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.
In another medium bowl, whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just combined. Pour the batter into the prepared pan.
Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Add in the cinnamon and salt. On low speed, gradually add in the powdered sugar until incorporated. Add in the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy. If the frosting becomes too runny, add more powdered sugar. If the frosting is too thick, add more milk. Spread the frosting evenly all over the pumpkin bars.
Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.
Recipe inspiration from handletheheart.com