Pumpkin Bars with Browned Butter Cream Cheese Frosting

I couldn't let November go by without posting SOMETHING made from pumpkin. And this is a very good something. I adapted a regular, old pumpkin bar recipe with cream cheese frosting (there is nothing wrong with those "regular" bars by the way!) and added browned butter. Browned butter amps up the "interesting" factor by about 100.

This makes a big pan - 11x7 - so there's plenty to share or to take to an event. They keep beautifully in the fridge for up to a week, so you can make them ahead as well.

These come together very quickly, so this is a great dessert option if you're a little short on time. And it's a perfect pumpkin alternative for those that don't care for pumpkin pie. (Something I will never understand, but I have my own dislikes, too, so I'll try to be forgiving. ha!)

Pumpkin Bars with Browned Butter Cream Cheese Frosting

Bars:
4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 oz) pumpkin puree *not pie filling*
2 cups flour
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Frosting:
1/4 cup butter
1 - 8oz. block cream cheese (regular or low fat)
3 cups powdered sugar
1 tsp. vanilla
2-3 Tbsp. milk

In a large bowl with an electric mixer, beat eggs, sugar, oil & pumpkin. Combine flour, cinnamon, baking powder, baking soda, and salt and gradually add to pumpkin mixture. Lightly coat an 11x17 with cooking spray. Transfer batter to the pan, spreading evenly. Bake at 350 for 25-30 minutes. Cool completely before frosting.

For the frosting, melt the butter in small saucepan over medium-low heat. Without stirring, and watching carefully, let the butter heat up until it is a golden brown color. (You can pick up the pan and swirl it once in a while, but be careful not to let it burn.) Let the butter cool slightly, about 10 minutes.

When the butter has slightly cooled, place the cream cheese in a small mixing bowl and pour the butter over. Mix with an electric mixer on low until the butter is incorporated, and then until smooth. Add the vanilla, then add the powdered sugar, 1 cup at a time, alternatively with the milk, until the frosting is a spreadable consistency.

Frost the bars when they have cooled. Store in the refrigerator.