Enjoy these delicious pumpkin spice latte bars, perfect for a cozy fall treat. They have a rich espresso flavor combined with warming pumpkin spices.
Author:Iris Vaughn
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:16 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup strong brewed espresso, cooled
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pumpkin puree
1/2 cup powdered sugar (for glaze)
1-2 tablespoons milk (for glaze)
Pinch of cinnamon (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and cooled espresso.
In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the pumpkin puree until the batter is smooth.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the bars cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
While the bars are cooling, prepare the glaze by whisking together the powdered sugar, milk, and a pinch of cinnamon until smooth and drizzleable. Add more milk if needed to reach desired consistency.
Once the bars are completely cool, drizzle the glaze over the top.
Cut into bars and serve.
Notes
For a stronger espresso flavor, you can add an extra tablespoon of espresso powder to the dry ingredients.
Ensure your pumpkin puree is not pumpkin pie filling.
Store leftover bars in an airtight container at room temperature for up to 3 days.