- 1 teaspoon vanilla extract
- 1½ cups Dierbergs flour
- 1¼ cups Dierbergs granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 can (15 ounces) canned pure pumpkin
- ¾ cup Dierbergs butter, melted
- 3 large Dierbergs eggs, lightly beaten
- ¾ cup Dierbergs butter
- 4½ cups Dierbergs powdered sugar
- ¼ cup Dierbergs milk
FOR BARS: Line 10 x 15-inch jellyroll pan with foil, extending about 1 inch above sides of pan; lightly coat with no-stick cooking spray.
In large bowl, stir together flour, granulated sugar, baking powder, baking soda, and cinnamon until well mixed. Stir in pumpkin, the melted butter, and eggs until well mixed; spread into prepared pan.
Bake in 350°F. oven until wooden pick inserted in center comes out clean, about 17 to 22 minutes. Cool completely in pan on wire rack.
FOR FROSTING: In small skillet, melt butter over medium-low heat; cook stirring often until butter just starts to brown, about 5 minutes. (Watch carefully so butter does not burn.)
Remove from heat. Pour butter into medium bowl; cool 10 minutes.
Add powdered sugar, milk, and vanilla to browned butter in bowl. With hand mixer, beat at medium speed until light and fluffy.
Spread frosting over cooled bars.
Loosen edges from pan with sharp knife. Use edges of foil to lift bars from pan onto cutting board. Cut into bars.
Serving Size: Per Bar
Cholesterol: 52 mg
Fat: 12 g
Sodium: 102 mg
Protein: 2 g
Saturated Fat: N/A