February 03, 2017
Desserts, Cookies, Vegetables,
Pumpkin , New England, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Entertaining, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Bars, Flour, Kosher Dairy more
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"Here in this recipe these moist pumpkin bars are spiced with cinnamon and cloves and topped with a creamy browned butter frosting. So good for the soul."
Preheat oven to 350 degrees F.
In a large bowl stir together first seven ingredients (all the way through cloves).
Stir in pumpkin, eggs, vanilla extract, and oil until combined.
Spread batter in a 9x13-inch baking pan coated with nonstick cooking spray.
Bake for 25 - 30 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
Spread with Browned Butter Frosting. Cut into bars. Store in the refrigerator up to 3 days. (Makes 36 bars).
In a small saucepan heat the butter over medium-low heat until melted.
Continue heating until butter turns a light golden brown, stirring occasionally. Cool slightly.
In a large bowl beat browned butter, powdered sugar, milk, and vanilla extract on medium until frosting reaches spreading consistency, adding additional milk if needed. (Makes 1 1/2 cups).
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YUM! Made as directed but baked in two 8" square pans, as I was making for two family members. Doubled the frosting and had a some left over. We would like to have more spice in the cake, which I will do next time. Love the texture! Thank you for sharing Nat!
Delicious. I cut recipe in half and the pan I used was a little smaller than needed, so bars were thicker, but still really good and moist. The frosting is wonderful. ETA I also added some chopped pecans to batter.
Awesome! We loved this and it's going into my Best of 2017 cookbook. I made it as directed but at the last minute discovered that I didn't have enough sugar for the frosting. I dusted it with powdered sugar instead and we loved it like that too. Next time (there will be a next time!) I'll make the frosting. Thanks for sharing your delicious recipe, FEM. :)