Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Pumpkin bars for entertaining! Tangy cranberries stud these luscious, spicy pumpkin bars.
Heat oven to 350°F. Combine flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries.
Spread batter into ungreased 15x10x1-inch baking pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, 3-5 minutes or until butter just starts to turn golden brown. Immediately remove from heat. Pour into 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.
Dietary Fiber: 0g
I have made these Pumpkin Bars many times and they are delicious. I get lots of compliments on them. I made them when I was visiting my daughter and her family and now my daughter makes them during the Thanksgiving holiday. Sharon, 10/29/2013
I make these every chance I get. stopped by today to reprint. the old copy has worn out.
This recipe is excellent! Not too sweet but the icing tops it off. Sometimes I sprinkle chopped walnuts on the top of the icing.
I made this recipe for a covered dish and it was a big hit! It was fast and easy to put together, and the brown butter icing really made the cake. I did not have cranberries so I used walnuts, and that worked fine. Will make again.
Excellent flavor, moist and delicious
I made these bars for a church group. They were so moist and delicious. They were a big hit.I will be making them again and again.
This was a wonderful moist bar. Brown butter icing fits it perfectly. I used currants instead of cranberries simply because I didn't have cranberries on hand and it turned out great.
I just used a fresh pumpkin and roasted it then made a puree out of it, much better than canned, I always use fresh.
Love this recipe. I did not put in the cranberries, and it was wonderful without them.
This is an excellent pumpkin bar recipe
This is a great recipe and really makes so much. I skip the browned butter frosting and use cream cheese frosting to simplify during the holidays. Tastes great!
I have made this cake 4 times in the past month,i have had lots of compelments,and asked for the recipe too it.It is such an easy cake too make,i just love it! Cathleen Woodall Fort Walton Beach,Flordia
EXCELLENT and very simple recipe! Can substitute raisins, golden raisins or unsweetened dried cherries as well...equally as tasty!
Easy and absolutely delicious! I have requests to make these every holiday!
This is a great recipe! It's a great alternative to "normal" pumpkin desserts. YUMMY!
These are delicious (and easy to make)! The cake part is very dense and the frosting is very rich. A little square makes a perfect snack on a crisp autumn afternoon - very indulgent, sweet, and satisfying.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/279
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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