What did you just say? Did you really just ask me to post another pumpkin recipe? Don't you know how over pumpkin everyone is? Huh? People aren't over pumpkin yet? Well, thank goodness, because I have a little dish full of deliciousness to share with you.
These pumpkin bars are simple, sweet, warm with fall spices, and are the perfect nibble... every. single. time. you walk through the kitchen. Nearly every pumpkin recipe out there seems to be slathered with cream cheese frosting. Now, don't get me wrong - I love cream cheese frosting - but there is something unexpectedly fantastic about going with caramel.
So, go on now... melt yourself some butter and get baking!
Pumpkin Bars with Caramel Frosting
recipe from A Pinch of Yum
Yield: 2-3 dozen, depending on how generously you slice them up
2 cups brown sugar, packed
1 cup pumpkin puree
1 cup flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 cup melted butter
1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk (I used half&half)
1 3/4 cup powdered sugar
Preheat oven to 350. Grease/spray a 10 1/2 by 16 inch pan (if you use a smaller pan, you might need to put foil over the top halfway through to prevent over-browning before the middle cooks properly).
Mix together bar ingredients, adding melted butter last. Pour into prepared pan. Bake until cake springs back when lightly touched, approximately 40 minutes. Cool completely.
For the frosting, boil butter and brown sugar for two minutes. Add the milk, whisking until well-combined. Bring it to a boil again, then add powdered sugar. Whisk until smooth and pour over cooled cake immediately. Frosting will set very fast, so be sure to pour it evenly over the cake to avoid having to spread with a spatula.
A little sprinkle of sea salt over the top of the frosting is delicious, and gives a nice contrast to the sweet frosting. Mmmm!