Average Rating: 5TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: about 4 dozen.Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/4 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 3 large eggs, room temperature
- 1 can (15 ounces) pumpkin
- 3/4 cup butter, melted
- 3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING: - 1/2 cup butter
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons whole milk
- Additional dried cranberries, optional
Instructions
- 1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries.
- 2. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- 3. For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.
- 4.
Nutrition Facts
1 each: 130 calories, 5g fat (3g saturated fat), 26mg cholesterol, 96mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 1g protein.