Preheat your oven to 350°F (175°C) and prepare an 8-inch square pan by greasing it or lining it with parchment paper.

In a medium saucepan, combine the granulated sugar, pumpkin purée, vegetable oil, unsalted butter, pumpkin pie spice, and salt. Cook over medium heat, stirring constantly for about 3 to 5 minutes until smooth.

Remove from heat and let cool for 10 to 15 minutes, stirring occasionally.

Stir in the egg until fully combined.

Fold in the all-purpose flour and baking powder until no visible streaks remain.

Pour the batter into the prepared pan, spreading into an even layer.

Bake for 32 to 36 minutes until the top is set and a toothpick comes out clean.

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

For the glaze, combine milk, espresso powder, and salt in a microwave-safe bowl and heat until dissolved.

Whisk in confectioners’ sugar until smooth, then pour over the cooled bars.