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Nutty-Caramel Pumpkin Bars

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  • Makes: 36 servings
  • Serving Size: 1 bar
  • Prep: 25 mins
  • Bake: 25 mins to 30 mins 350°F
  • Chill: overnight

Nutty-Caramel Pumpkin Bars

Directions

  1. Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and oil until combined. Pour batter into an ungreased 15x10x1-inch baking pan, spreading evenly.
  2. In a small bowl stir together the pecans and caramel topping. Spoon nut mixture over batter in pan.
  3. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
  4. Use only half of the Browned Butter Frosting recipe (chill or freeze the remaining frosting and use it to frost cupcakes). Stir enough milk into the frosting to make it a drizzling consistency. Drizzle over cooled bars.

From the Test Kitchen

To store, place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Browned Butter Frosting

Directions

  1. In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large bowl combine powdered sugar, milk, and vanilla. Add browned butter. Beat on medium speed until spreading consistency, adding additional milk if necessary.

Cream Cheese Frosting

Directions

  1. In a large bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.

Nutrition Facts (Nutty-Caramel Pumpkin Bars)

  • Per serving:
  • 190 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 26 mg chol.,
  • 113 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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