A delightful twist on the classic pumpkin bar, these squares are infused with warm spices and studded with tart cranberries, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, sugar, cinnamon, ginger, and cloves.
Whisking the dry ingredients helps distribute the spices evenly.
Add the pumpkin puree, softened butter, eggs, and vanilla extract to the dry mixture and stir until well combined.
Ensure the butter is softened for easier mixing.
Fold in the dried cranberries.
Coating the cranberries in a bit of flour prevents them from sinking.
Spread the batter evenly into a greased 9x13-inch baking pan.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Avoid overbaking to keep the bars moist.
Cool the bars completely in the pan on a wire rack.
Cooling prevents the frosting from melting.
In a saucepan, melt the butter over medium heat until it turns golden brown, then remove from heat.
Watch closely to avoid burning the butter.
Mix the browned butter with powdered sugar, vanilla extract, and orange juice until smooth.
Adjust the orange juice quantity for desired consistency.
Spread the frosting over the cooled bars and cut into squares.
Use a warm knife for cleaner cuts.
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