Ingredients for the Bars

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter, melted
• 2/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Ingredients for Frosting

• 1 stick unsalted butter (room temperature)
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk (plus more, if needed)

Directions

• Preheat oven to 350 degrees.
• Line an 8×8 baking pan with foil or parchment paper, leaving an overhang.
• In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt.
• In another bowl, whisk together the butter, brown sugar, egg, vanilla, and pumpkin.
• Add the butter mixture to the flour mixture, stirring until just combined.
• Pour batter into the prepared pan.
• Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake.
• Set the pan on a wire rack to cool completely.

For the Frosting . . .

• In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth.
• Add in the cinnamon and salt.
• On low speed, gradually add in the powdered sugar until incorporated.
• Add in the vanilla and milk and increase speed to medium-high. Beat until very light and fluffy. If it appears runny, add more powdered sugar. If the frosting is too thick, add more milk.
• Spread evenly over the completely cooled pumpkin bars.
• Cut into squares before serving.

Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

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