Preheat your oven to 175°C (350°F). Line the baking pan with parchment paper to prevent sticking.
In a large bowl, whisk together the flour, baking powder, and cinnamon until evenly combined. This creates a flavorful dry mix that will give structure and warmth to your bars.
In another bowl, combine the melted butter and brown sugar, whisking until the mixture is smooth and fragrant, about 1 minute. The sugar should start to dissolve and the mixture will look slightly glossy.
Add the eggs one at a time to the wet mixture, whisking well after each addition. You’ll notice it becomes more cohesive and slightly frothy, filling your kitchen with a sweet aroma.
Stir in the pumpkin puree until the batter is smooth and uniformly orange, with a velvety texture that feels thick but easily spreadable.
Gently fold the dry ingredients into the wet mixture using a spatula, just until combined. Do not overmix — a few lumps are fine, and this helps keep the bars tender.
Pour the batter into your prepared pan, spreading it evenly with the spatula. Tap the pan lightly on the counter to settle the batter and remove air bubbles.
Bake in the preheated oven for 25 to 30 minutes, or until the edges turn golden and a toothpick inserted into the center comes out with moist crumbs. The aroma of cinnamon and pumpkin will fill your kitchen as it bakes.
Remove the pan from the oven and let the bars cool in the pan for at least 15 minutes. Then, transfer to a wire rack and cool completely — this helps the bars set and makes slicing easier.
In a small bowl, whisk together powdered sugar and lemon juice to create a simple glaze. Adjust the lemon juice to get a pourable consistency that’s not too runny.
Drizzle the glaze evenly over the cooled bars for a shiny, sweet finish. Let the glaze set for 10 minutes before slicing into squares.
Slice into squares and serve. Enjoy the moist, tender texture with the warm aroma of cinnamon and pumpkin filling your senses.
