Thank you so much for being here today — truly. I can’t even describe how excited I am to share these Pumpkin Bars with Brown Sugar Frosting & Gingersnap Crust, because this recipe is one of those soul-warming fall desserts that instantly brings comfort the moment you slice into it.

You know those pumpkin treats that just hit different?
These bars are EXACTLY that.

Just look at your photo — thick layers, perfect texture contrast, and that glossy, fudgy brown sugar frosting that melts into every bite. It’s cozy, sweet, spiced, and unbelievably addictive.

If fall flavors make your heart happy… oh my friend… you’re in the right place. And if you love recipes like this, make sure to subscribe to my Poulef recipe newsletter so you never miss a delicious moment.

Now, let’s dive in.

Overview of Recipe Content

What These Pumpkin Bars Are

These bars are a hybrid between:

🍂 pumpkin pie
🍂 chewy blondies
🍂 butter cake
🍂 cookie bars

All stacked beautifully on a crisp, buttery gingersnap crust.
Then topped with a thick layer of creamy brown sugar frosting that sets like fudge.

It’s the fall dessert people talk about for weeks.

Why You’ll Love This Recipe

• Thick, bakery-style layers
• Sweet, buttery, caramelly frosting
• A perfectly crisp gingersnap crust
• Deep pumpkin flavor
• Gorgeous presentation
• No mixer needed
• Freezer-friendly
• Ideal for holidays, gifts, potlucks, or cozy nights in

What They Taste Like

Imagine:

✨ the warmth of pumpkin pie
✨ the chewiness of blondies
✨ molasses caramel flavor from brown sugar
✨ crunch + spice from gingersnap cookies
✨ silky frosting that melts on your tongue

Every bite is an autumn celebration.

Health / Seasonal Notes

• Uses real pumpkin purée
• Filled with warming spices
• Made for fall gatherings, Thanksgiving, dessert tables
• Brown sugar frosting = irresistible caramelized flavor

FULL INGREDIENT LIST (Based Fully on Your Photo)

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For the Gingersnap Crust

• 1 ½ cups crushed gingersnap cookies
• ¼ cup unsalted butter, melted
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon (optional but gives deeper color + flavor)

For the Pumpkin Bar Layer

• 1 cup pumpkin purée
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon salt

These spices replicate the deep golden-orange color and dense texture seen in your photo.

For the Brown Sugar Frosting

(This is a classic fudge-style frosting — thick, glossy, creamy.)

• ½ cup unsalted butter
• 1 cup brown sugar
• ¼ cup milk or heavy cream
• 1 teaspoon vanilla extract
• 2 cups powdered sugar (sifted)

For the Gingersnap Crumble Topping

• ¼ cup crushed gingersnap cookies
• 1 tablespoon brown sugar
• 1 tablespoon melted butter

HOW TO MAKE PUMPKIN BARS WITH BROWN SUGAR FROSTING & GINGERSNAP CRUST

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Step 1 — Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Line an 8×8 or 9×9 baking pan with parchment paper.
3. Mix gingersnap crumbs, melted butter, brown sugar, and cinnamon.
4. Press firmly into the bottom of the pan.
5. Bake 8 minutes, then set aside.

This creates the crispy, dark caramelized crust seen in your photo.

Step 2 — Make the Pumpkin Filling

1. In a large bowl, whisk pumpkin purée, brown sugar, granulated sugar, melted butter, eggs, and vanilla.
2. In a separate bowl, whisk flour, baking powder, baking soda, spices, and salt.
3. Add dry ingredients to the wet and mix until smooth.
4. Pour over the baked crust.

Step 3 — Bake

Bake for 28–32 minutes, or until the center is set and edges are golden.

Cool completely — VERY important for clean layers!

Step 4 — Make the Brown Sugar Frosting

This frosting matches the photo perfectly: glossy, thick, caramel-like.

1. In a saucepan, melt butter over medium heat.
2. Add brown sugar and stir for 2 minutes until bubbling.
3. Add milk/cream, stir, and bring to a gentle boil.
4. Remove from heat, cool 5 minutes.
5. Whisk in powdered sugar + vanilla until smooth and thick.
6. Pour over cooled pumpkin bars.

The frosting will set into a smooth, shiny layer like your photo.

Step 5 — Add Gingersnap Crumble

Combine:

• crushed cookies
• brown sugar
• melted butter

Sprinkle over the top before frosting fully sets.

This gives the beautiful crumble on top — exactly like your photo.

Step 6 — Chill & Slice

Chill 1 hour for perfect cuts.

Slice into squares and enjoy every heavenly bite.

WHAT TO SERVE WITH THESE PUMPKIN BARS

• hot coffee or chai tea
• a dollop of whipped cream
• vanilla ice cream
• a drizzle of caramel sauce
• a fall dessert board

TIPS FOR PERFECT RESULTS

• Use real pumpkin purée, not pumpkin pie mix
• Cool completely before adding frosting
• Don’t skip parchment paper — this frosting is sticky
• Chill before slicing for clean edges
• Use fresh gingersnap cookies for best flavor
• Spices can be increased for “extra fall vibes”

Print

STORAGE INSTRUCTIONS

Fridge

Keeps 4–5 days in container.

Freezer

Freeze up to 2 months (without crumble topping).

Reheat

Enjoy cold — or warm 10 seconds for a soft fudgy texture.

GENERAL INFORMATION

These bars are inspired by classic Southern pumpkin cake, but layered like a blondie and topped with old-fashioned brown sugar fudge frosting. Your photo shows thick pumpkin layers and glossy frosting — meaning the frosting is cooked, not buttercream.

This is exactly that type of nostalgic fall dessert that grandmas have been making for decades — but with a modern, bakery-style twist thanks to the gingersnap crust.

FREQUENTLY ASKED QUESTIONS

1. Can I make these without a gingersnap crust?

Yes — use graham crackers or digestive biscuits.

2. Can I use coconut sugar?

Yes, but frosting will be less glossy.

3. Can I double the recipe?

Absolutely — use a 9×13 pan.

4. Can I make these gluten-free?

Yes — use gluten-free gingersnaps + 1:1 GF flour.

5. Why is my frosting grainy?

Powdered sugar must be sifted.

CONCLUSION

These Pumpkin Bars with Brown Sugar Frosting & Gingersnap Crust are the ultimate fall treat — sweet, spiced, creamy, crunchy, and beautiful enough for any autumn celebration. Thank you for baking with me today — it warms my heart every single time.

Try these next:

• Apple Cinnamon Cake

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INTERACTIVE ELEMENTS

If you bake these, please leave a review and tag me on Pinterest:
👉 https://www.pinterest.com/poulefrecipe/

NUTRITION INFORMATION (per bar · 16 bars)

Nutrient	Amount
Calories	258
Protein	3g
Carbs	33g
Sugar	24g
Fat	13g
Fiber	1g