Browned Butter Frosted Cranberry Pumpkin Bars

Found these in a magazine and thought they'd be great to try for a sweet bite the week of Thanksgiving.

• Ready In: 55 mins
• Yields: 60 bars

Ingredients

• Bars

• 1 1⁄2 cups 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 butter, melted
• 1 (15 ounce) can pumpkin puree
• 3  eggs
• 3⁄4 cup dried cranberries, chopped

• Frosting

• 1⁄2 cup butter
• 4  cups powdered sugar
• 1  teaspoon vanilla
• 1⁄4-1⁄3 cup milk
•  ground cinnamon, for dusting

Directions

1. Heat oven to 350*F.
2. Combine the flour, sugar, baking powder, cinnamon, baking soda, and ginger in a large bowl.
3. Stir in the melted butter, pumpkin, and eggs; mix well.
4. Stir in the cranberries.
5. Spread the batter in an ungreased 15x10x1-inch jelly-roll pan.
6. Bake 20-25 minutes, or until a toothpick tests done. Cool completely in pan.
7. Meanwhile, make the frosting: Melt the butter in a saucepan over medium heat, stirring constantly until the butter just starts to turn golden brown, 3-5 minutes.
8. Immediately remove from heat; pour into a large bowl and cool for 5 minutes.
9. Add the powdered sugar and vanilla to the butter; mix well.
10. Stir in enough milk to reach desired spreading consistency. Frost cooled bars and sprinkle with a dusting of ground cinnamon, if desired.
11. Cut into bars.