Return to Content

Browned Butter Frosted Pumpkin Bars

Browned Butter Frosted Pumpkin Bars
3 votes, 5.00 avg. rating (94% score)
by

Yield: 60 bars

Tangy cranberries stud these luscious, spicy pumpkin bars.

Bars

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
  • 3/4 cup butter,melted
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 3 eggs
  • 3/4 cup chopped sweetened dried cranberries

Instructions:

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.

Frosting

Ingredients:

  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 to 1/3 cup milk

Instructions:

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.

Updated Tuesday, October 16th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Browned Butter Frosted Pumpkin Bars

  1. Anonymous October 20, 2010 at 3:48 pm #

    These are so good … I added a 1/2 cup of chopped pecans to the recipe. It makes a lot of bars. Thank you for the recipe.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2