Ingredients
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1 1/2 cups all-purpose flour
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1 1/4 cups granulated sugar
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2 teaspoons baking powder
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3/4 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/8 teaspoon ground cloves
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1 (15 ounce) can pumpkin puree, not pie filling
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3/4 cup unsalted butter, melted
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3 large eggs
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1 teaspoon pur vanilla extract
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3/4 cup dried cranberries, chopped
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4 cups powdered sugar
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1/2 cup unsalted butter
Instructions
- Preheat oven to 350 degrees F.
- FOR THE BARS, in a large bowl, mix together first 7 ingredients.
- Stir in pumpkin, butter, eggs & vanilla until well blended.
- Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
- Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
- Remove immediately from heat & pour into a bowl.
- Let butter cool slightly, then stir in powdered sugar & vanilla.
- Stir in enough orange juice to form a frosting consistency.
- When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
- Serve & enjoy & refrigerate leftovers.