![Praline Pumpkin Bars](https://cdn.statically.io/img/www.foodandwine.com/thmb/jXPxhqhrxev9rAcCIPP4d2kVjNU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Praline-Pumpkin-Bars-FT-RECIPE1023-95708967b03741e28cdcb434071c7d4b.jpg)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Bring pumpkin to the table in these easy to make and eat bars topped with a decadent frosting inspired by the flavors of pralines — a classic Southern confection. Topped with decadent brown sugar frosting, these cakelike bars are loaded with fall flavor — earthy and sweet pumpkin, warm spices, and toasty pecans.
For chef Ouita Michel of The Midway Bakery & Cafe in Midway, Kentucky, who shared this recipe, these pumpkin praline bars mark the start of fall. “To me these praline pumpkin bars sum up everything that’s best about autumn in Kentucky. That tender and sweetly spicy cake layer, the creamy pecan icing — it’s a whole handful of goodness. We love to pack them for family hikes, but they’d be perfect for football tailgates and outdoor concerts or even a trip to the pumpkin patch!”
Frequently asked questions
What is praline?
Praline is a sweet and chewy confection made from caramelized sugar and nuts such as almonds, pecans, or hazelnuts.
Can you freeze pumpkin bars?
You can freeze fully cooled, sliced pumpkin bars by wrapping them tightly with plastic wrap and placing the wrapped bars in an airtight container in the freezer. For best results, cool the bars in the refrigerator for at least 30 minutes before wrapping to help the frosting set up.
Can I make this in advance?
Bars can be stored in an airtight container at room temperature for up to 3 days.
Notes from the Food & Wine Test Kitchen
Different brands of canned pumpkin can have varying levels of water content. To get the dense, cakey texture of these bars, our testers recommend using Libby’s 100% Pure Pumpkin Puree. When spreading the frosting over the bars, make sure to work quickly as the sugary mixture will set and harden as it cools.
Ingredients
Cake
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Cooking spray
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2 cups all-purpose flour (about 8 1/2 ounces)
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1 teaspoon ground nutmeg
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1/2 teaspoon baking soda
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1/2 teaspoon fine sea salt
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1 (15-ounce) can pumpkin puree
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1 cup granulated sugar
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1 cup vegetable oil
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4 large eggs
Frosting
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3 cups powdered sugar
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3/4 cup packed light brown sugar
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6 tablespoons (3 ounces) unsalted butter
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1/3 cup heavy cream
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1 teaspoon vanilla extract
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1 cup toasted pecans, chopped
Directions
Make the cake
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Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray; line bottom of pan with parchment paper, and set aside.
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Whisk together flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt in a medium bowl until combined; set aside. Whisk together pumpkin puree, granulated sugar, oil, and eggs in a large bowl until smooth. Add flour mixture to pumpkin mixture; whisk until just incorporated. Pour mixture into prepared baking pan, and smooth top. Bake in preheated oven until cake is springy to the touch and a wooden pick inserted in center comes out clean, about 25 minutes. Transfer pan to a wire rack to cool completely, about 2 hours.
Make the frosting
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Sift powdered sugar into a large heatproof bowl; set aside. Bring brown sugar, butter, and cream to a boil in a small saucepan over medium, stirring occasionally. Let boil, stirring occasionally, 1 minute. Immediately pour cream mixture into bowl with powdered sugar. Add vanilla, and whisk vigorously until mixture is smooth. Working quickly, spread frosting over cooled cake in pan. (Frosting will begin to harden immediately.) Sprinkle evenly with pecans. Let stand until frosting is set, about 30 minutes, before cutting into bars.
Originally appeared in Food & Wine magazine, October 2023