Pumpkin Squares With Browned Butter Frosting Recipes

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

PUMPKIN BARS WITH BROWNED BUTTER FROSTING

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first 6 ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

PUMPKIN SQUARES WITH BROWNED BUTTER FROSTING

Steps:

• Pumpkin Squares:.
• Preheat oven to 350 degrees. Lightly grease a 9 inch square pan.
• Beat together eggs, sugars, oil and pumpkin.
• In a separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add to egg mixture and stir well.
• Mix in raisins and nuts, and pour into pan.
• Bake 55 minutes or until lightly browned and a toothpick inserted in the center comes out clean. *Should be a cake consistency* Cool and spread with Browned Butter Frosting. Cut into bars and enjoy!
• ***I updated this recipe after the first comment about it, I had made a typo on the baking time and occasionally it takes even longer to bake than that, just do the toothpick test to gauge the doneness, sorry about the confusion!***.
• Browned Butter Frosting:.
• Melt margarine over low heat until light brown.
• In a large bowl, stir together powdered sugar, vanilla and margarine. Gradually add hot water, stirring until frosting is smooth enough to spread.

PENZEY'S PUMPKIN BARS WITH BROWN BUTTER ICING

Steps:

• For bars:.
• Preheat oven to 350°F.
• Cream butter.
• Add brown sugar, eggs, pumpkin, and vanilla; mix well.
• In separate bowl, sift all of dry ingredients together.
• Gradually add to the wet mixture and mix well.
• Pour into a greased 9x-inch13 pan and bake for 15-20 minutes.
• Let cool then top with brown butter icing.
• Icing directions:.
• In a heavy bottomed pan, heat butter over low heat until it is a light brown color.
• Remove from heat and add powdered sugar, vanilla, and milk.
• Whisk until smooth and well blended.

ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
• In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
• Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.