These soft and warmly spiced pumpkin bars are topped with a rich caramel frosting for an easy fall dessert. They are simple to make, crowd-pleasing, and perfect for sharing.
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Spread the batter evenly into the prepared pan.
Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan.
To make the frosting, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, milk, and salt, and bring to a gentle boil while stirring constantly.
Boil for 1 minute, then remove from the heat and let cool for 5 minutes.
Whisk in the powdered sugar and vanilla until smooth and spreadable. If needed, add a teaspoon of milk to thin the frosting.
Spread the caramel frosting over the cooled pumpkin bars, slice, and serve.
Notes
For best results, let the bars cool completely before frosting so the caramel topping spreads smoothly. Store leftovers covered at room temperature for 1-2 days or in the refrigerator for longer freshness.