Frosted Pumpkin Cranberry Bars

Name: Frosted Pumpkin Cranberry Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 4 dozen.
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 large eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 3/4 cup butter, 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 whole milk; Additional dried cranberries, optional

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

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 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
3/4 cup butter, 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 whole milk
Additional dried cranberries, optional

Directions

In a large 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 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.

Nutrition Facts

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

Originally published as Frosted Pumpkin Cranberry Bars in Taste of Home October/November 2002

Reviews

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Average Rating:

ebramkamp

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.
2124arizona

May 9, 2017

We loved these moist flavorful bars!
GrandMawMaw

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!
marvalrus

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!
tracy24

Sep 29, 2011

Yum!!!
tracy24

Jan 16, 2011

Yummy! and easy
xicota

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!
strawberryjayne

Oct 25, 2009

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

Oct 25, 2009

These turned out wonderful!