Homemade Pumpkin Bars with Caramel Frosting

Homemade Pumpkin Bars with Caramel Frosting are a delightful treat that perfectly blends the warmth of pumpkin spice with the sweetness of caramel. These bars are ideal for fall gatherings or any time you crave something comforting and delicious. They are easy to make, taste amazing, and are sure to please family and friends alike. Plus, with the caramel frosting, they add a special touch that makes them even more irresistible!

how to make Homemade Pumpkin Bars with Caramel Frosting

Ingredients:

• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup caramel sauce
• 1/4 cup cream cheese (for frosting)
• 1/4 cup butter (for frosting)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, mix together pumpkin puree, sugar, and vegetable oil until well combined.
3. Beat in eggs one at a time.
4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let it cool completely.
9. For the frosting, beat together caramel sauce, cream cheese, and butter until smooth.
10. Spread the frosting over the cooled pumpkin bars.
11. Cut into squares and serve.

how to serve Homemade Pumpkin Bars with Caramel Frosting

These pumpkin bars are perfect for serving at parties, family gatherings, or cozy nights in. You can enjoy them on their own or pair them with a scoop of vanilla ice cream for an extra special treat. A cup of warm coffee or hot cider on the side would go perfectly with these delicious bars!

how to store Homemade Pumpkin Bars with Caramel Frosting

To store your pumpkin bars, keep them covered in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to one week. You can also freeze the bars; just be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to three months.

tips to make Homemade Pumpkin Bars with Caramel Frosting

• Make sure your pumpkin puree is smooth for the best texture.
• Don’t overmix the batter to keep the bars from becoming tough.
• Allow the bars to cool completely before adding the frosting to prevent it from melting.
• Feel free to sprinkle some chopped nuts on top of the frosting for added flavor and crunch.

variation

You can make these pumpkin bars gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Additionally, you can try adding chocolate chips or raisins to the batter for different flavors.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just cook and puree the pumpkin until smooth to replace canned pumpkin puree.

2. Can I skip the frosting?
Absolutely! These pumpkin bars are delicious on their own. If you want a lighter option, you can dust them with powdered sugar instead of frosting.

3. How can I tell when the bars are done baking?
You’ll know the bars are done when a toothpick inserted into the center comes out clean. They should be firm to the touch, not jiggly.

Homemade Pumpkin Bars with Caramel Frosting

These delightful homemade pumpkin bars are incredibly moist and spiced to perfection, topped with a rich, creamy caramel frosting. They're an ideal treat for fall gatherings or any time you crave a comforting dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 24 bars

Course: Dessert, Snacks

Cuisine: American, Fall

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Pumpkin Bars

• 2 cups All-purpose flour
• 1 ½ cups Granulated sugar
• 1 tsp Baking soda
• 2 tsp Ground cinnamon
• 1 tsp Ground nutmeg
• ½ tsp Ground ginger
• ½ tsp Salt
• 4 Large eggs
• 1 15 oz can Canned pumpkin puree
• 1 cup Vegetable oil
• 1 tsp Vanilla extract

Caramel Frosting

• ½ cup Unsalted butter softened
• 1 cup Brown sugar packed
• ¼ cup Milk
• 2 cups Powdered sugar
• 1 tsp Vanilla extract

Equipment

• Large mixing bowls
• Whisk
• Measuring cups and spoons
• 15x10 inch baking pan
• Wire rack
• Medium saucepan
• Electric mixer
• Spatula or knife

Method

 

Pumpkin Bars

1. Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch baking pan for the bars.
2. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, beat the wet ingredients: eggs, pumpkin puree, vegetable oil, and vanilla extract until thoroughly combined.
4. Gradually add the wet mixture to the dry ingredients, mixing gently until just combined; avoid overmixing the batter.
5. Pour the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until a wooden skewer comes out clean.
6. Allow the baked pumpkin bars to cool completely in the pan on a wire rack before proceeding to frost them.

Caramel Frosting

1. In a medium saucepan, melt butter over medium heat, then add brown sugar and milk, bringing the mixture to a boil while stirring constantly for 1 minute before removing from heat.
2. Stir in vanilla extract and let the caramel mixture cool slightly for about 5-10 minutes.
3. Gradually beat in the powdered sugar until the frosting becomes smooth and attains a creamy consistency.
4. Spread the prepared caramel frosting evenly over the completely cooled pumpkin bars, then cut into squares and serve.

Notes

For an extra touch, sprinkle with chopped pecans or a dash of sea salt before the frosting sets.