Frosted Pumpkin Cranberry Bars Recipe

5 9 9
Frosted Pumpkin Cranberry Bars Recipe
Frosted Pumpkin Cranberry Bars Recipe photo by Taste of Home
Publisher Photo

Frosted Pumpkin Cranberry Bars Recipe

Read Reviews
5 9 9
Publisher Photo
With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more! -Barbara Nowakowski, Mesa, Arizona
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup butter (no substitutes), melted
  • 3/4 cup chopped dried cranberries
  • BROWN BUTTER FROSTING:
  • 1/2 cup butter
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons milk

Directions

In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars before cutting. Yield: about 4 dozen.
Originally published as Frosted Pumpkin Cranberry Bars in Taste of Home October/November 2002, p27

Nutritional Facts

1 each: 130 calories, 5g fat (3g saturated fat), 26mg cholesterol, 96mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 1g protein.

  • 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 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup butter (no substitutes), melted
  • 3/4 cup chopped dried cranberries
  • BROWN BUTTER FROSTING:
  • 1/2 cup butter
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons milk
  1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  2. For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars before cutting. Yield: about 4 dozen.
Originally published as Frosted Pumpkin Cranberry Bars in Taste of Home October/November 2002, p27

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Reviews forFrosted Pumpkin Cranberry Bars

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ebramkamp User ID: 702841 277166
Reviewed Nov. 2, 2017

"These are delicious. The cranberries add a bit of tartness. The combination of pumpkin and cranberry is perfection. I really liked the brown butter frosting. I normally use cream cheese frosting on pumpkin bars and this was a delicious treat."

MY REVIEW
2124arizona User ID: 845443 265789
Reviewed May. 9, 2017

"We loved these moist flavorful bars!"

MY REVIEW
GrandMawMaw User ID: 7998381 81512
Reviewed Oct. 28, 2014

"I tried this recipe for a Church social. They received great reviews. One gentlemen said he had to keep going back for one more!"

MY REVIEW
marvalrus User ID: 5659639 59442
Reviewed Oct. 24, 2013

"Love this. It's a great recipe. Has an excellent flavor. The Brown butter frosting is very good, too. I didn't let the cake cool completely because I wanted the frosting to 'melt' on rather than spreading it, although I did have to spread it a little. It looked very smooth and glazed over. Be sure to sift the confectionery sugar. This is probably a good recipe for banana bars w/butter frosting (minus the spices). Definitely a keeper!"

MY REVIEW
tracy24 User ID: 1017896 115519
Reviewed Sep. 29, 2011

"Yum!!!"

MY REVIEW
tracy24 User ID: 1017896 88385
Reviewed Jan. 16, 2011

"Yummy! and easy"

MY REVIEW
xicota User ID: 944314 36285
Reviewed Nov. 2, 2010

"Delicious! The brown butter frosting is perfect for this. I've made this recipe several times, and everyone who tries them loves them. Thanks!"

MY REVIEW
[email protected] User ID: 2981755 44081
Reviewed Oct. 25, 2009

"I made a cream cheese frosting for top. Definately a keeper."

MY REVIEW
[email protected] User ID: 2981755 59441
Reviewed Oct. 25, 2009

"These turned out wonderful!"

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