Browned Butter Frosted Pumpkin Bars

Browned Butter Frosted Pumpkin Bars have unexpectedly wonderful flavors from the browned butter used in the frosting. Ready in less than 1 hour.

Browned Butter Frosted Pumpkin Bars
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    60
    bars (5 dozen)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 3/4 cup butter (we recommend LAND O LAKES® Butter), melted
  • 3 large eggs
  • 3/4 cup chopped dried cranberries
  • 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), melted
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or 1/3 cup milk
  • Ground cinnamon (optional)

Instructions

View:
PREHEAT oven to 350° F.

FOR BARS:
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.

FOR FROSTING:
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.

Nutritional Information

% Daily Value *

  • Total Fat 4g 6%
  • Saturated Fat 2.5g 13%
  • Cholesterol 20mg 7%
  • Sodium 70mg 3%
  • Carbohydrates 16g 5%
  • Dietary Fiber .5g 2%
  • Vitamin A 20%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%
  • Sugars 13g
  • Protein 1g

* Percentage Daily Values are based on a 2000 calorie diet.

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