Browned Butter Frosted Pumpkin Bars
1 ½ c. all-purpose flour
1 1/4 c. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. ground ginger
¾ c. butter, melted
1 (15 oz.) can pumpkin
3 eggs
¾ c. chopped sweetened dried cranberries
Frosting:
½ c. butter
4 c. powdered sugar
1 tsp. vanilla
¼-1/3 c. milk
Heat oven to 350°. Combine flour, sugar, baking powder, cinnamon, baking soda and ginger in large bowl. Stir in ¾ c. butter, pumpkin and eggs; mix well. Stir in cranberries. Spread batter into ungreased, 15x10x1” jelly roll pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely. Melt ½ c. butter in 1 quart saucepan over MEDIUM heat, stirring constantly and watching closely, until butter just starts to turn golden brown (3-5 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 over cooled bars. 60 bars. 110 calories
