Dessert

Pumpkin Bars with Old-Fashioned Caramel Frosting Recipe

ByElara Stone November 7, 2025November 7, 2025

Introduction

These Pumpkin Bars with Old-Fashioned Caramel Frosting are a comforting treat perfect for fall or any time you crave a cozy dessert. The rich pumpkin flavor pairs beautifully with a smooth, caramel-like frosting that sets quickly to create an irresistible treat.

A square piece of moist, light brown cake with a smooth, creamy, tan-colored frosting layer on top, sitting neatly on a white plate with a blue rim. A fork rests on the plate, holding a small chunk of the cake with frosting, showing its soft texture. The background is a white marbled surface with a white, rectangular baking dish slightly blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups brown sugar
1 cup canned pumpkin puree
4 eggs
1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup melted butter
1/2 cup firm butter (for frosting)
1 cup brown sugar (for frosting)
1/4 cup milk
1 3/4 cup powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large bowl, mix together the brown sugar through melted butter, adding the melted butter last. Pour the batter into a 10 1/2 by 16 inch pan, spreading it evenly.
Step 2: Bake until the cake springs back when lightly touched, about 40 minutes. Remove from oven and let cool completely in the pan.
Step 3: For the frosting, combine the firm butter and 1 cup brown sugar in a saucepan and boil for two minutes over medium heat, stirring constantly.
Step 4: Remove from heat and add the milk. Return to a boil, then gradually whisk in the powdered sugar until smooth.
Step 5: Pour the warm frosting immediately over the cooled cake. The frosting will set quickly, so spread it evenly by pouring rather than using a spatula.

Tips & Variations

For extra pumpkin flavor, add a teaspoon of vanilla extract to the batter.
Use freshly ground spices for a more vibrant taste.
Try adding chopped pecans or walnuts to the batter for added texture.
If you prefer a thicker frosting, chill it slightly before pouring.

Storage

Store pumpkin bars covered at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual slices briefly in the microwave to soften the caramel frosting for a freshly made taste.

How to Serve

A single square piece of cake sits on a white plate with a blue rim, placed on a white marbled surface. The cake has two visible layers: the bottom layer is a thick, moist, soft-textured cake in a warm brown color with small air holes, and the top layer is a smooth, light caramel-colored frosting with a glossy finish. There are a few small crumbs scattered around the cake on the plate. 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 be sure to cook and puree the fresh pumpkin thoroughly to match the consistency of canned pumpkin puree for the best texture.

How do I prevent the frosting from becoming grainy?

Boil the butter and brown sugar for the full two minutes and whisk the powdered sugar in gradually to ensure a smooth, creamy frosting without grittiness.