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

In a 2-quart saucepan, combine sugar, pumpkin puree, vegetable oil, melted butter, pumpkin pie spice, and salt. Heat over medium while stirring for 3 to 5 minutes until smooth.

Remove from heat and cool the mixture for 10 to 15 minutes.

Stir in the egg until well combined.

Add flour and baking powder, folding gently until no streaks remain.

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

Bake for 32 to 36 minutes until 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, heat milk in a saucepan, whisk in espresso powder, remove from heat, and stir in confectioners' sugar until smooth.

Drizzle the glaze over cooled bars and let it set before cutting into squares.