Frosted Pumpkin Cranberry Bars

• 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) solid-pack pumpkin
• 3/4 cup butter, melted
• 3/4 cup chopped dried cranberries
• 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 six 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 350u0b0 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 achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.

flour, sugar, baking powder, ground cinnamon, baking soda, ground ginger, eggs, solidpack pumpkin, butter, cranberries, butter, sugar, vanilla, milk, cranberries

Taken from www.tasteofhome.com/recipes/frosted-pumpkin-cranberry-bars/ (may not work)