These easy Pumpkin Bars are moist, flavorful, and topped with the most incredible homemade caramel frosting! They are easy to make and serve enough for a crowd!
Looking for more pumpkin recipes? Try these Pumpkin Snickerdoodles, Pumpkin Cream Cheese Muffins, or Pumpkin Chocolate Chip Bread!
Why I love this recipe:
- Feeds a Crowd – One thing I love about making bar recipes is they are quick to make and easy to serve a group, and these pumpkin bars are always a hit!
- The Frosting – it’s time to mix it up from the same old Cream cheese frosting and this easy caramel frosting is my new obsession! You’ll love how it compliments the pumpkin flavors.
How to make Pumpkin Bars with Caramel Frosting:
Mix Wet Ingredients: Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt. Add pumpkin, eggs and vanilla then mix.
Combine: In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg. Mix the dry ingredients with the wet.
Bake: Pour batter into a jelly roll pan (10×15 inch) then bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.
Make Frosting: In a medium saucepan, combine butter, cream, brown sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use a hand mixer to remove any lumps). Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.
Frost: Gently spread warm frosting over bars then allow to cool before serving.
Serve: Slice into bars and enjoy! I love to take these bars to parties or serve them during the holidays. They are always a hit!
Storage and Freezing Instructions:
To Store: Keep leftover homemade pumpkin bars in an airtight container in the fridge for up to 3 days.
To Freeze: It’s best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.
More Bar Recipes:
- Magic Bars (7 Layer Bars)
- Peanut Butter Bars
- Butterscotch Blondies
- Butterfinger Bars
- S’mores Bars
- Sugar Cookie Bars
- Pecan Pie Bars
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Recipe
Pumpkin Bars with Caramel Frosting
Ingredients
For Cake
- 1 1/2 cups granulated sugar
- ½ cup light brown sugar
- 1 cup plain Greek yogurt *
- ½ cup salted butter , (1 stick)
- 1 1/2 cups pumpkin puree
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For Frosting
- 6 Tablespoons butter
- 1/2 cup heavy whipping cream
- 1 cup + 2 Tablespoons light brown sugar
- pinch salt
- 2 ½ to 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
- Add pumpkin, eggs and vanilla and mix.
- In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.
- Mix the dry ingredients with the wet.
- Pour batter into a jelly roll pan (10×15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.
For the Frosting:
- As soon as the cake comes out of the oven, make the frosting.
- In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
- Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).
- Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.
- Gently spread warm frosting over bars. Allow to cool before serving.
Notes
Nutrition
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I don’t have jelly roll pan. Can I do 9×13 and how long I bake
CAN YOU BAKE THIS IS A 9X13 DISH
Yes, you’ll just need to increase the cook time, and the slices will be thicker.