Description
Delight in the cozy flavors of fall with these Pumpkin Spice Latte Bars, featuring a moist pumpkin-spiced base and a luscious espresso glaze that perfectly captures the essence of your favorite autumn latte in an easy-to-bake bar form.
Ingredients
Scale
For the Pumpkin Spice Bars
- 1 1/2 cups (297g) granulated sugar
- 1/2 cup (114g) pumpkin purée
- 1/4 cup (50g) vegetable oil
- 4 tablespoons (57g) unsalted butter
- 2 1/4 teaspoons King Arthur Pumpkin Pie Spice
- 1/2 teaspoon plus 1/8 teaspoon table salt, divided
- 1 large egg
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
For the Espresso Glaze
- 4 teaspoons milk
- 3/4 teaspoon espresso powder
- Pinch of table salt
- 3/4 cup (86g) confectioners’ sugar, sifted if lumpy
Instructions
- Prepare the baking pan: Preheat your oven to 350°F (177°C). Grease an 8-inch square pan or line it with parchment paper or a silicone liner, then grease the liner to prevent sticking.
- Make the pumpkin spice batter: In a medium saucepan, combine granulated sugar, pumpkin purée, vegetable oil, unsalted butter, pumpkin pie spice, and 1/2 teaspoon salt. Cook over medium heat, stirring constantly with a spatula, until the butter is melted, sugar is dissolved, and the mixture is smooth, about 3 to 5 minutes.
- Cool the mixture: Remove the saucepan from heat and let it cool for 10 to 15 minutes, stirring occasionally to prevent skin from forming.
- Add egg and dry ingredients: Stir in the large egg until combined. Add the all-purpose flour and baking powder, mixing until the batter is smooth with no visible flour streaks. Spread the batter evenly into the prepared pan.
- Bake the bars: Place the pan in the preheated oven and bake for 32 to 36 minutes, until the top is set and a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 15 minutes, then loosen edges and transfer the bars to a rack to cool completely.
- Prepare espresso glaze: In a medium microwave-safe bowl, combine the milk, espresso powder, and remaining 1/8 teaspoon salt. Heat in 10-second increments, stirring after each, until espresso powder dissolves. Stir in confectioners’ sugar until smooth and creamy.
- Glaze the bars: Pour the espresso glaze evenly over the cooled bars, spreading it to the edges. Allow the glaze to set completely before slicing.
- Storage: Store leftover bars covered at room temperature for several days. Freeze unglazed bars for up to 2 months; glazed bars are best enjoyed fresh and not recommended for freezing.
Notes
- Use fresh pumpkin purée for the best texture and flavor, not pumpkin pie filling which is sweetened and spiced.
- King Arthur Pumpkin Pie Spice is a blend of cinnamon, ginger, nutmeg, and cloves; you can substitute an equal amount of your favorite pumpkin pie spice blend.
- The espresso powder enhances the coffee flavor but can be omitted if desired for a milder flavor.
- Make sure to sift the confectioners’ sugar if lumpy to ensure a smooth glaze.
- Use fresh eggs for safety and best texture.
- For a dairy-free option, substitute milk with your preferred plant-based milk and use a dairy-free butter alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 1.5 x 1.5 inch piece)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: pumpkin spice, latte bars, pumpkin dessert, fall recipes, espresso glaze, pumpkin cake bars, coffee flavored dessert
