Can you substitute brown sugar for white sugar in pumpkin bars?

Yes, substituting brown sugar adds extra moisture and a deeper flavor, resulting in softer and more flavorful bars.

Can you use brown sugar instead of white sugar for frosting?

Definitely. Brown sugar adds a caramel-like richness to frosting, but you might need to tweak the amount slightly for sweetness and consistency.

Yes, but reduce the amount slightly as brown sugar has a stronger flavor that could overpower the pie.

Yes, refrigerating helps keep the frosting firm and fresh. Allow bars to come to room temperature before serving for best texture and taste.

Moist pumpkin bars topped with a rich, creamy brown sugar frosting, bursting with warm spices—a perfect fall dessert.

Scale

Ingredients:

For the frosting:

Instructions:

Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
Melt butter in a large bowl and whisk in light brown sugar until smooth.
Add egg, vanilla, and pumpkin puree, stirring to combine.
In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt.
Slowly fold dry ingredients into wet mixture, mixing until just combined.
Pour batter into prepared pan and bake 22-25 minutes until toothpick comes out clean.
Cool bars completely before frosting.
Beat softened butter with brown sugar, cinnamon, salt, and powdered sugar until fluffy.
Add vanilla and milk, mixing until smooth spreadable consistency forms.
Spread frosting evenly over cooled bars.

Notes:

For best results, allow bars to cool fully before frosting to prevent melting.
Store frosted bars in the refrigerator and bring to room temperature before serving.
Adjust milk in frosting to reach desired spreadability.

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