Tangy cranberries stud these luscious, spicy pumpkin bars.
| 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 LAND O LAKES® Butter, melted |
| 1 |
|
(15-ounce) can pumpkin |
| 3 |
|
LAND O LAKES® All-Natural Eggs |
| 3/4 |
|
cup chopped sweetened dried cranberries |
| 1/2 |
|
cup LAND O LAKES® Butter |
| 4 |
|
cups powdered sugar |
| 1 |
|
teaspoon vanilla |
| 1/4 |
|
to 1/3 cup milk |
|
|
Ground cinnamon, if desired |
Heat oven to 350°F. Combine flour, sugar, baking powder, 2 teaspoons 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.
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). Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
Add powdered sugar and vanilla to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon, if desired. Cut into bars.
