Tangy cranberries stud these luscious, spicy pumpkin bars.
Heat oven to 350ºF.
In a bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and ginger. Stir in pumpkin, butter, and eggs; mix well. Stir in cranberries (if using).
Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes, or until toothpick inserted into the center comes out clean. Cool completely.
In a 1-quart saucepan over medium heat, melt butter, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into a bowl and cool for 5 minutes. Add sugar and vanilla to cooled browned butter and mix well. Stir in enough milk for desired frosting consistency.
Spread frosting over cooled bars. Cut into bars.
Nutrition Facts (1 bar); Calories 110; Fat 4g; Cholesterol 20mg’ Sodium 80mg; Carbohydrate 17g; Dietary Fiber 0g; Protein 1g