- 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 unsalted butter (melted)
- 2/3 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 4 ounces unsalted butter (at room temperature)
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (plus more if needed)
|Calories880Calories from Fat380|
|% DAILY VALUE|
|Calories from Fat380|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Faith Gubanche 16 days ago
the frosting was a bit too sweet.
Tamara S. 17 Dec 2018
These were ok. A little doughy for us but the icing was good.
Rhonda Wiley 9 Dec 2018
Awesome!!!!! Highly recommend! And easy too.
blue 30 Nov 2018
So good! I didn’t wait long enough for the cake to cool before putting on the frosting but they still taste amazing!
Heather Weborg 23 Nov 2018
Delicious! Came out exactly the way the instructions said it would. Made it for Thanksgiving and it was a hit.
Sally 2 Nov 2018
Very disappointed. texture was similar to a pancake. Did not rise well. Not great taste
Cindy B. 29 Oct 2018
I will make this again. Everyone thought it was very good I thought the icing was delicious and the bar part was ok- it needed some more flavor
Alex Myers 29 Oct 2018
Doubled the recipe to use the full can of pumpkin (I know canned isn’t as good) and it turned out amazing! I didn’t have the patience to sift 3 cups of powdered sugar so threw everything in at once and I mixed the frosting in my ninja blender, worked great! These were pretty sweet and I might tone down the frosting next time, but only because I care about my sugar intake... all in all I will make these for my next game night!
Nikki 28 Oct 2018
Very nice! I should have heeded advice and doubled the recipe, will be gone too soon!
Mab 28 Oct 2018
Not good! It looks like a cake when is not baked enough,. I was waiting for a soft cake, like a coffee cake. Maybe is missing baking powder in this recipe.
Terri 28 Oct 2018
Omg! Ahhhhhmazing recipe! Do yourself a favour.....double it! No question....it’s a 10/10! Will definitely make again. Not fudgey at all as one reviewer stated. It’s like a thick cake but with perfect everything!!
Lisa Holder 28 Oct 2018
These are absolutely delicious! Easy to make. I doubled the recipe snd used self rising flour instead.
Angelia 27 Oct 2018
Sherri O 24 Oct 2018
Wonderful! I doubled the recipe and used 2 8x8 pans. I put my cream cheese icing from a pumpkin roll recipe on one pan and made 3/4 recipe of the brown sugar icing (minus 1 T of brown sugar) for the other. Both were a success!! The pumpkin bars are just right - dense but not heavy, almost like a fudge brownie but pumpkiny. This definitely goes in my Family Recipes cookbook!!!
Lolita V. 14 Oct 2018
OMG! What a great recipe! We grow pumpkins in our garden, so I make my own puree and usually freeze it then take it out when I'm ready to use it. Since it was time for me to use the last of the purees from last fall, I thought I would give this recipe a try! WOW! Great texture on the bars and the frosting it to die for! Thank you so much for the recipe - this is a keeper and I will put it in my files for future!
Kathy 14 Oct 2018
This was delicious. I will make this again!!!
Jess 14 Oct 2018
Pretty good. The bars themselves are thick, more fudge-like than cake-like. I only used 1 cup of confectioners sugar instead of 1.5 cups because I don’t like my icing super sweet.
Julia Stoen 12 Oct 2018
delicious. perfect amount for a small group.
Jess 10 Oct 2018
Best smell and taste, ever!
Marissa 9 Oct 2018
Omg it was amazing, tasted so good, everyone loved them. I will definitely make it again
Andrea 8 Oct 2018
These were good! I used store bought cream cheese frosting and I liked it