A delightful twist on classic pumpkin bars, these treats are topped with a rich maple frosting and garnished with toasted pecans for an irresistible dessert.
Preheat your oven to 350°F.
Preheating ensures even baking from the start.
Grease a 15x10-inch jelly-roll pan.
Use parchment paper for easier cleanup.
In a medium bowl, combine the flour, baking powder, cinnamon, and salt.
Sift the dry ingredients for a smoother batter.
In a large bowl, beat the brown sugar, butter, and vanilla extract until creamy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
This helps incorporate air for a lighter texture.
Mix in the pumpkin puree until well combined.
Use pure pumpkin puree, not pumpkin pie filling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the batter tender.
Spread the batter evenly into the prepared pan.
Use a spatula to smooth the surface.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Check at the 20-minute mark to prevent overbaking.
Cool completely in the pan on a cooling rack.
Cooling ensures the frosting won't melt.
For the frosting, beat the butter, powdered sugar, and maple syrup until light and spreadable.
Adjust the consistency with a splash of milk if needed.
Spread the frosting evenly over the cooled bars.
Chill the bars briefly for easier slicing.
Sprinkle the chopped pecans over the frosting as a garnish.
Toast the pecans for extra flavor.
Cut into bars and serve.
Use a sharp knife for clean cuts.
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