Frosted Pumpkin Cranberry Bars

Prep: 15 min. Bake: 20 min. + cooling

Makes: about 4 dozen


  • 1-1/2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 3 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 3/4 cup butter, melted
  • 3/4 cup chopped dried cranberries
  • brown butter frosting:
  • 1/2 cup butter
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons whole milk
  • Additional dried cranberries, optional


  1. 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.
  2. 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. 
  3. 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.

Nutrition Facts

1 each: 108 calories, 3g fat (2g saturated fat), 14mg cholesterol, 96mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 13g protein


By Hardy

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