By Yankee Magazine
Oct 16 2007
Tangy cranberries stud these luscious, spicy pumpkin bars.
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
3/4 cup butter,melted
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
3/4 cup chopped sweetened dried cranberries
Heat oven to 350 degrees F. Combine flour, sugar, baking powder, cinnamon, baking soda and ginger in large bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries.
Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
1/2 cup butter
4 cups powdered sugar
1 teaspoon vanilla
1/4 to 1/3 cup milk
Meanwhile, melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). (Butter will get foamy and bubble.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
Add powdered sugar and vanilla to cooled browned butter; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Cut into bars.