Ingredients
1-1/2 cups all-purpose flour1-1/4 cups sugar2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon ground ginger3 large eggs, room temperature1 can (15 ounces) pumpkin3/4 cup butter, melted3/4 cup chopped dried cranberriesBROWN BUTTER FROSTING:1/2 cup butter4 cups confectioners’ sugar1 teaspoon vanilla extract4 to 6 tablespoons whole milkAdditional dried cranberries, optional
Preparation
In a large bowl, combine the first 6 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 reach spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.
