Recipe: Pumpkin Bars with Browned Butter Frosting and Variations

PUMPKIN BARS



2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
4 eggs, lightly beaten
1 (15 ounce) can pumpkin
1 cup vegetable oil
Browned Butter Frosting (recipe follows)

Preheat oven to 350 degrees F.

1. In a large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add eggs, pumpkin, and oil; stir until combined. Spread batter evenly in an ungreased 15x10x1-inch baking pan.

2. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 2 hours.

3. Spread with Browned Butter Frosting, Cut into bars.

TO STORE:
To store, place bars in a single layer in an airtight container; cover, Store in the refrigerator for up to 3 days.

BROWNED BUTTER FROSTING
Makes about 1 1/2 cups

1/3 cup butter
3 cups powdered sugar
2 tablespoons milk (plus additional, if needed)
1 teaspoon vanilla

In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat.

In a large mixing bowl combine powdered sugar, 2 tablespoons milk, and vanilla. Add browned butter. Beat with an electric mixer on medium speed until spreading consistency, adding additional milk if necessary.

VARIATIONS:

NUTTY-CARAMEL PUMPKIN BARS (photo above):
Prepare as directed in Step 1. In a small bowl stir together 1 1/2 cups
chopped pecans, toasted, and 1/3 cup caramel-flavor ice cream topping. Spoon nut mixture over batter in pan. Continue as directed in Step 2. Use only half of the Browned Butter Frosting (chill or freeze the remaining frosting and use it to frost cupcakes). Stir enough milk into the frosting to make it a drizzling consistency. Drizzle over cooled bars.

APPLESAUCE-CRANBERRY BARS:
Prepare as directed, except substitute one 15 ounce jar (1 3/4 cups) applesauce for the pumpkin, replace 1/2 cup of the sugar with honey, and stir 1 cup dried cranberries and/or dried tart cherries into the batter, Lightly sprinkle top of frosted bars with ground cinnamon,

CREAM CHEESE SWIRL PUMPKIN BARS:
Prepare as directed in Step 1. In a medium mixing bowl combine half of an 8 ounce package cream cheese, softened, and 1/4 cup sugar. Beat with an electric mixer on medium speed until combined, Beat in 1 egg and 1 tablespoon milk, Drizzle the cream cheese mixture over pumpkin batter in pan. Use a knife to gently marble the mixtures together. Sprinkle 1/2 cup miniature semisweet chocolate pieces over batter before baking. Continue as directed in Step 2. Omit Browned Butter Frosting.

Makes 36 bars
Source: Better Homes and Gardens Baking by Better Homes and Gardens