Description
These Maple Glazed Pumpkin Bars offer a perfect fall treat with moist pumpkin flavor, warm spices, and a sweet maple glaze. Ideal for cozy gatherings or a seasonal dessert, these bars combine classic autumn ingredients into a delicious, easy-to-make dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- ½ cup unsalted butter (1 stick), melted
- 1 cup packed brown sugar
- 2 large eggs
- ½ cup maple syrup
Glaze
- 1 cup powdered sugar
- Maple syrup (enough to create a smooth glaze, about 2-3 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when you’re ready to bake.
- Prepare Pan: Grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking and allow for easy removal of the bars.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk the pumpkin puree, melted butter, brown sugar, eggs, and maple syrup until the mixture is smooth and uniform.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bars tender.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Prepare Maple Glaze: While the bars bake, mix powdered sugar with maple syrup in a small bowl until a smooth glaze forms.
- Glaze and Cool: Once the bars are completely cooled, drizzle the maple glaze over the top evenly. Allow the glaze to set before slicing and serving.
Notes
- Use canned pumpkin puree or homemade puree for the best texture.
- Make sure bars are fully cooled before glazing to prevent melting.
- Adjust maple syrup in glaze to achieve desired sweetness and consistency.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These bars can be frozen without glaze for up to 2 months; add glaze after thawing.
