Pumpkin Bars with Cinnamon Frosting

Pumpkin Bars with Cinnamon Frosting

Luscious and light pumpkin bars topped with a creamy cinnamon frosting and crunchy pecans!

IT'S PUMPKIN TIME!!! Can you tell I'm excited? The minute it hit September I was all about the pumpkin recipes. That is definitely one of my most favorite things about Fall. Well, that and football. And Halloween. And the beautiful colors in Michigan. OK, you get the point.

I seriously do love making ALL the things pumpkin, so I've got a slew of pumpkin recipes that will be coming your way in the next few weeks. First up are these gorgeous and delicious pumpkin bars. They are light and fluffy and so moist inside. (That's because I used my secret ingredient...Greek yogurt!) The light layer of cinnamon frosting on top is not too sweet, so it compliments the bars wonderfully. Sprinkle some crunchy pecans over the top and you've got yourself the perfect Fall dessert! 

Pumpkin Bars with Cinnamon Frosting 
Recipe written by The Chef Next Door
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2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup canned pumpkin puree
1/2 cup fat free, plain Greek yogurt
1/4 cup milk
2 tsp pure vanilla extract
2 eggs
1 stick unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup chopped pecans, for the topping

For the Cinnamon Frosting:
1 stick unsalted butter, at room temperature

3 cups powdered sugar
3 Tbsp milk
1 tsp pure vanilla extract
1 tsp ground cinnamon

Preheat the oven to 400 degrees. Spray a 13x9-inch rimmed sheet pan with baking spray; set aside.

In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In another bowl whisk together the pumpkin, yogurt, milk and vanilla.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, mixing well after each addition. Alternately add the dry ingredients and the wet ingredients into the mixer, a few additions at a time until combined and smooth.

Spread the mixture evenly into the prepared pan. Bake for 20-25 minutes, or until a cake tester inserted near the center comes out clean. Cool the bars in the pan on a cooling rack.

While the bars are cooling, make the frosting. Place the butter in the bowl of your stand mixer and beat for one minute. Add the powdered sugar, about a cup at a time, beating well between each addition. Add the milk, vanilla and cinnamon and beat on medium speed for one minute, or until the frosting is smooth. If the frosting is too thick, add another splash or two of milk until it reaches the desired consistency. 

Spread the frosting over the cooled bars evenly and sprinkle with the chopped pecans. Cut into squares and serve.

Bon Appetit!


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