PREHEAT oven to 350° F.
COMBINE flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in large bowl. Stir in pumpkin, 3/4 cup butter and eggs; mix well. Stir in cranberries. Spread batter into ungreased 15x10-inch jelly-roll pan.
BAKE for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
MELT 1/2 cup butter in 1-quart saucepan over medium heat, stirring occasionally, for 4 to 6 minutes or until butter just starts to brown. WATCH CLOSELY. Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
ADD powdered sugar and vanilla extract to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon. Cut into bars.