Preheat your oven to 350°F (175°C). Grease an 8" square baking pan with butter or line with parchment paper.

In a medium saucepan over medium heat, combine the granulated sugar, pumpkin purée, vegetable oil, unsalted butter, pumpkin pie spice, and salt. Stir for 3-5 minutes until melted and smooth.

Remove from heat and cool the mixture for about 10-15 minutes, stirring occasionally.

Stir in the egg until fully incorporated and the batter is homogenous.

Sift in all-purpose flour and baking powder; mix gently until just combined.

Pour the batter into the prepared baking pan, smoothing into an even layer.

Bake for 32-36 minutes, checking doneness by inserting a toothpick in the center.

Let the bars cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For the glaze, combine the milk, espresso powder, and a pinch of salt in a microwave-safe bowl. Heat until smooth.

Stir in confectioners’ sugar until the glaze is smooth. Pour over cooled bars and let set before slicing.