Delicious Pumpkin Bars with Brown Sugar – Fall’s Sweet Treat! Recipe
Introduction
These delicious pumpkin bars with brown sugar are a perfect fall treat, offering a moist texture and warm spices that capture the essence of the season. Easy to make and irresistibly sweet, they’re great for sharing with family and friends or enjoying with a cup of coffee.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Step 4: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Step 5: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until smooth.
- Step 6: Gradually fold the dry ingredients into the wet mixture using a spatula.
- Step 7: Pour the batter into the prepared pan and spread it evenly.
- Step 8: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Let the bars cool in the pan for about 10 minutes, then lift them out using the parchment paper and cool completely on a wire rack.
Tips & Variations
- For extra moisture, try adding 1/4 cup of sour cream or Greek yogurt to the batter.
- Sprinkle chopped nuts or chocolate chips on top before baking for added texture and flavor.
- If you prefer a spicier flavor, increase the cinnamon and nutmeg slightly or add a pinch of ground cloves.
Storage
Store the pumpkin bars in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat individual bars in the microwave for 10-15 seconds to enjoy them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to cook and puree the fresh pumpkin until smooth and let it cool before using it in the recipe. Use the same amount as canned pumpkin.
Can these pumpkin bars be made gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, making sure it contains xanthan gum or add it separately to help with texture.
PrintDelicious Pumpkin Bars with Brown Sugar – Fall’s Sweet Treat! Recipe
Enjoy the cozy flavors of fall with these delicious Pumpkin Bars made with brown sugar and warm spices. Soft, moist, and perfectly spiced, they make a wonderful sweet treat for any autumn occasion or holiday gathering.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12–16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pumpkin bars evenly.
- Prepare the Baking Pan: Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, usually about 3-4 minutes. This ensures a tender texture.
- Add Eggs and Pumpkin: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until the batter is smooth and creamy.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet mixture using a spatula, being careful not to overmix to maintain a light texture.
- Pour and Spread Batter: Pour the batter into the prepared pan and spread it evenly for consistent baking.
- Bake the Bars: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the bars are fully cooked.
- Cool the Bars: Let the bars cool in the pan for about 10 minutes, then lift them out using the parchment paper overhang and cool completely on a wire rack before cutting into squares.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Allow the bars to cool completely before cutting to ensure clean slices.
- For extra flavor, you can add chopped nuts or chocolate chips to the batter.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Pumpkin bars, brown sugar pumpkin bars, fall dessert, autumn treats, pumpkin spice bars
