The most perfect Pumpkin Bars with a sweet Butter Pecan Frosting. These frosted pumpkin bars will seriously make you swoon! Share a pan with friends and family this holiday season!
In a large mixing bowl, beat eggs, sugar, pumpkin and melted butter until smooth. Add remaining ingredients for the pumpkin bars and beat for 2-3 minutes until fully combined.
Pour batter into a lightly greased 15x10x1inch baking sheet. Bake in a 350 degree oven for 25-30 minutes.
Remove and cool completely before frosting.
For the frosting, combined brown sugar, 2 Tbsp butter and milk in a small saucepan over low heat. Whisk until sugar is dissolved. Remove from heat and cool completely.
In a large mixing bowl, beat 1/2 cup softened butter with powdered sugar. Pour in COOLED brown sugar mixture. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
Spread over cooled pumpkin bars. Press pecan halves gently into top of bars. Cut and store in airtight container in refrigerator. Or, freeze until ready to use.
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Notes
Freeze for up to 3 months.
Due to the high sugar content and nature of the frosting, I highly recommend refrigerating pumpkin bars after baking and frosting them.
Pumpkin bars with cream cheese frosting are amazing. Use my favorite frosting recipe that’s included in my banana cake recipe.
For these pumpkin bars, substitute the cinnamon, nutmeg, and cloves for 2 teaspoon of pumpkin pie spice.