Pumpkin Bars with Browned Butter Cream Cheese Frosting

Preheat the oven to 375 degrees F (190 degrees C).

To make the browned butter, heat the Butter (1 1/2 cups) in a saucepan over medium heat until it starts to foam, smells nutty, and the milk solids start to turn golden brown.

Once it’s cooled slightly, pour it into a measuring cup. You will need 1 cup of the browned butter, which will have rendered down while cooking. Depending on the type of butter you use, you might have slightly more than 1 cup after browning.

In a large bowl or standing mixer, cream the Eggland's Best Classic Eggs (4), Unsweetened Pumpkin Purée (1 can), and 1 cup of browned butter together just until smooth.

Sift the All-Purpose Flour (2 cups), Granulated Sugar (1 1/2 cups), Baking Powder (1 tsp), Baking Soda (1 tsp), Simply Organic Cinnamon, Ground (2 tsp), Ground Ginger (1 tsp), Ground Cloves (1/2 tsp), Ground Nutmeg (1/2 tsp), and Salt (1/4 tsp) into the bowl and mix until well combined.

Pour batter into a well-greased 9×13-inch baking pan and smooth out the batter. Place into the preheated oven for 25-30 minutes or until the bars no longer jiggle in the middle.

In a standing mixer or hand mixer, cream the Cream Cheese (1 cup) and Butter (1/2 cup) together until smooth. Add in the Powdered Confectioners Sugar (3 cups) and Cream (1 Tbsp) and whip on medium/high until the frosting becomes light and fluffy, about 2 minutes.

Once the bars have cooled completely, smooth the frosting on top. Feel free to sprinkle with cinnamon and sugar, sprinkles, or anything you might find festive. Slice to serve.