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
Unsweetened Pumpkin Purée (1 can)
, and 1 cup of browned butter together just until smooth.
All-Purpose Flour (2 cups)
Granulated Sugar (1 1/2 cups)
Baking Powder (1/2 Tbsp)
Baking Soda (1 tsp)
Ground Cinnamon (1/2 Tbsp)
Ground Ginger (1 tsp)
Ground Cloves (1/2 tsp)
Ground Nutmeg (1/2 tsp)
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)
Butter (1/2 cup)
together until smooth. Add in the
Powdered Confectioners Sugar (3 cups)
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.