1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
3 eggs
1 can (15 oz.) solid-pack pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING:
1/2 cup butter
4 cups confectioners' sugar
1 tsp. vanilla extract
4 to 6 Tbsp. milk
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In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in the chopped cranberries. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars before cutting.
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