Hello lovelies,
It’s ‘pumpkin spice and all things nice’ season and damn, am I excited!
If you’ve been around here a while, you’ll know my love for autumnal spices. Nothing brings me more joy than when this time of year rolls around and I can dust off my spices and get adding them to everything I bake.
One spice that hits the spot for me, is pumpkin spice. It is by far my favourite spice to add to a bake as the unbelievable taste it adds slaps every damn time.
So, to kick start pumpkin spice season, I’m sharing with you the most delicious ‘pumpkin spice bars’ and let’s just say, your in for an absolute treat with these.
Soft and gooey, flavourful goodness – explains these bars perfectly. With a pumpkin purée and brown butter base, flavoured with pumpkin spice and topped with a soft cream cheese topping and caramel drizzle. If that doesn’t get those salivary glands producing, I don’t know what will.
Today’s recipe is actually inspired by an incredibly talented baker called Sam, known online as ‘Buttermilk By Sam’. She shared this ‘pumpkin spice bar’ recipe and it caught my attention right away. And I can absolutely clarify, with dead certainty, that these bars are elite and an absolute must try this autumn.
{ Sam’s Recipe: https://buttermilkbysam.com/gooey-pumpkin-spice-bars/ }
So, if these pumpkin spice bars have caught your attention and made you squeal with excitement, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 9-12 Bars
Prep Time: 10 Minutes
Bake Time: 25-30 Minutes
Decorating Time: 10 Minutes
Overall Time: 1 Hour
Ingredients You Need For The Pumpkin Spice Bars:
- 185g Of Unsalted Butter
- 210g Of Light Brown Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 2tsp Of Pumpkin Spice
- 1 Large Egg
- 1 Egg Yolk
- 125g Of Pumpkin Purée
- 225g Of Plain Flour
- 2tbsp Of Sour Cream
Ingredients You Need For The Cream Cheese Buttercream:
- 115g Of Unsalted Butter
- 115g Of Full Fat Cream Cheese
- 175g Of Icing Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- Caramel Sauce
How To Make The Pumpkin Spice Bars:
- Firstly, gather together your equipment and ingredients, line a 9” loose bottomed baking tin with parchment paper and preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Secondly, in a small saucepan, over a low heat, melt the butter. Once melted, turn the heat up to a medium / high and cook the butter until it ‘browns’. When at the right stage of browning, there will be brown bits at the bottom of the saucepan, the butter will go mostly quiet and you’ll smell a nutty aroma.
- When browned, immediately pour the browned butter into a large heatproof bowl.
- To the brown butter, add 210g of light brown sugar, 2tsp of vanilla extract and 2tsp of pumpkin spice and whisk together until smooth and glossy.
- Next, add the 1 large egg and 1 egg yolk and whisk aggressively for a few minutes until smooth.
- Now, whisk in the 125g of pumpkin puree, 2tbsp of sour cream and 225g of plain flour until everything is fully combined.
- Pour the batter into your prepared baking tin and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and allow to cool completely in the tin before removing and transferring onto a wire rack.
How To Make The Cream Cheese Buttercream:
- Now that your pumpkin spice bars are baked and cooled, it’s time to make the buttercream.
- In a large bowl, using a spatula, press the 115g of cream cheese into the side of the bowl to smooth out any lumps.
- Once smooth, beat in the 115g of unsalted butter, 175g of icing sugar and 2tsp of vanilla extract until smooth and fully combined.
- Spread the cream cheese buttercream mixture over the top of the completely cooled pumpkin spice bars.
- Add dollops / drizzle the caramel across the top of the cream cheese buttercream and using a skewer, swirl it into the buttercream.
- Finally, cut into bars and serve.
That’s your Pumpkin Spice Bars prepared, baked, cooled and decorated, ready for you to enjoy!
Notes:
- These bars will last 3-4 days stored in the refrigerator.
- You can use an 8” tin if you don’t have a 9”, the bars will be slightly thicker than mine.
- If you don’t have sour cream, you can substitute for plain or vanilla Greek yoghurt.
- I used a Dolly’s Desert Gold Caramel Sauce: https://www.dollysdesserts.co.uk/products/dessert-toppings?variant=48079852405070 but you can use carnation caramel or homemade caramel, it’s completely up to you.
- I used this pumpkin puree: https://www.amazon.co.uk/Bakeroo-Tinned-Pumpkin-Filling-Natural/dp/B07QL8QJS6/
- I used this pumpkin spice: https://www.amazon.co.uk/Badia-Pumpkin-Pie-Spice-56-7g/dp/B0D96S88RF/
I can’t get enough of these bars, they’re just so blooming delicious.
These really give that cosy, warm under the blanket, pitch black outside, watching rubbish TV kinda vibe – which is my absolute fave.
Let me know in the comments below if you make these pumpkin spice bars yourself and if you do, what your thoughts are on them. Are you excited for pumpkin spice season?
Sending you all tons of love & hugs as always,
Elle xo
