Dessert

Delicious Pumpkin Bars with Brown Sugar Recipe

ByNoah Steele February 24, 2026February 24, 2026

Introduction

These delicious pumpkin bars with brown sugar are the perfect fall treat, combining warm spices and moist pumpkin in every bite. Easy to make and wonderfully flavorful, they’re great for sharing or enjoying with a cup of coffee.

The image shows three square pieces of cake stacked slightly unevenly on a white plate. Each piece has two visible layers: a thick, moist, golden-brown cake layer on the bottom and a smooth, creamy light beige frosting layer on top. On the top frosting layer, there are walnut halves placed for decoration. The white plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 ingredient mixture into the wet mixture using a spatula, mixing until just combined.

Step 7: Pour the batter into the prepared baking 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: Allow the bars to 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 flavor, try adding 1/2 cup chopped nuts or chocolate chips to the batter before baking.
You can substitute pumpkin puree with sweet potato puree for a twist.
If you like a cream cheese topping, spread a simple frosting over the cooled bars for a rich finish.

Storage

Store the pumpkin bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy warm bars, microwave individual pieces for about 10-15 seconds before serving.

How to Serve

The image shows three square pieces of carrot cake arranged closely on a white marbled surface. Each piece has two layers: the bottom layer is a moist, light brown spongy cake with visible fine crumbs, and the top layer is a smooth, creamy beige frosting that looks thick and soft. On the frosting of the top piece, there are three walnut halves that add texture and decoration. The lighting highlights the softness of the frosting and the cake's crumb texture, making the dessert look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you will need to cook and puree the fresh pumpkin until smooth before using it in the recipe. Make sure it’s well-drained to avoid too much moisture in the batter.

How do I know when the bars are done baking?

The bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep them soft and moist.