Description
These Burnt Sugar Pumpkin Bars are a delicious twist on classic pumpkin bars, featuring a rich burnt sugar syrup that adds a deep caramel-like flavor and exceptional moistness. The bars are topped with a luscious burnt sugar frosting made with cream cheese, making them irresistibly flavorful and perfect for dessert lovers.
Ingredients
Burnt Sugar Syrup
- 1 cup (200g) granulated sugar
- 1 cup (240g) hot water
Pumpkin Bars
- 15 oz can 100% pure pumpkin
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (112g) unsalted butter, melted
- 1/2 cup burnt sugar syrup
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240g) sour cream, room temperature
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground clove
- 2 cups (256g) all-purpose flour or 1-to-1 gluten-free baking flour
Burnt Sugar Frosting
- 1/2 cup (112g) unsalted butter, room temperature
- 4 cups (440g) powdered sugar, spooned and leveled
- 1/4 cup burnt sugar syrup, room temperature
- 8 oz full fat cream cheese, room temperature
Instructions
- Make Burnt Sugar Syrup: Add the granulated sugar to a large saucepan in an even layer and place over medium heat. Allow the sugar to melt undisturbed until golden brown, about 6 to 8 minutes. If needed, gently tap the pan with the whisk to break up clumps. Once melted and smooth, carefully whisk in the hot water away from you as the mixture will steam and bubble. Return to medium heat, bring to a boil, stirring constantly until lumps dissolve and the mixture reduces by half, about 5 minutes. Pour into a measuring cup and refrigerate to cool.
- Prepare Pumpkin Bars Batter: Preheat oven to 350°F and spray a 10×15 inch jellyroll pan with nonstick spray. In a large bowl, whisk together pumpkin, brown sugar, melted butter, 1/2 cup of cooled burnt sugar syrup, eggs, vanilla extract, and sour cream until smooth. Add baking soda, salt, cinnamon, ginger, nutmeg, and clove; whisk to combine. Then gently whisk in flour until batter is smooth and evenly mixed.
- Bake Pumpkin Bars: Pour batter into the prepared pan and spread evenly. Bake for 20 to 25 minutes or until a gentle tap on the center springs back. Remove from oven and allow to cool completely in the pan, about 1 hour.
- Make Burnt Sugar Frosting: Using a hand or stand mixer fitted with a whisk attachment, beat the butter and half of the powdered sugar until smooth. Add the remaining powdered sugar and burnt sugar syrup and mix until fully incorporated and smooth. Whisk in the cream cheese on high speed for about 30 seconds until the frosting is silky, glossy, and thick.
- Finish and Serve: Spread the burnt sugar frosting evenly over the cooled pumpkin bars. Cut into 24 bars and enjoy. Optionally, drizzle any leftover burnt sugar syrup over the bars when serving for extra flavor.
Notes
- Allow the burnt sugar syrup to cool before adding to the batter to prevent cooking the eggs.
- If using gluten-free flour, ensure it is a 1-to-1 baking blend for best texture.
- Cool the bars completely before frosting to prevent melting the frosting.
- You can store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For best flavor, use full-fat cream cheese and unsalted butter at room temperature for the frosting.