Frosted Pumpkin Cranberry Bars Recipe

Name: Frosted Pumpkin Cranberry Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 ¼ cups sugar; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger; 3 eggs; 1 (15 ounce) can pumpkin; ¾ cup butter, melted; ¾ cup cranberries, chopped and dried; ½ cup butter; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 4 -6 tablespoons milk

Servings: persons

1 ½ cups all-purpose flour
1 ¼ cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
3 eggs
1 (15 ounce) can pumpkin
¾ cup butter, melted
¾ cup cranberries, chopped and dried
½ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 -6 tablespoons milk

1
Preheat oven to 350.
2
In a bowl, combine the 1st six ingredients.
3
In another bowl, whisk the eggs,pumpkin and butter.
4
Stir wet into dry ingredients until well combined.
5
Fold in cranberries.
6
Spread mixture into a greased 15in x 10 in x 1 in baking pan.
7
Bake at 350 for 20-25 minutess.
8
Cool on wire rack.
9
Brown butter frosting.
10
Heat butter in a saucepan over a medium heat until golden brown (about 7 minutes) Remove from heat and let cool for 5 minutes.
11
Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency.
12
Spread over bars before cutting.

1869

kcal

Calories

Fat

307

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 ¼ cups sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and more.

Yes, Frosted Pumpkin Cranberry Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frosted Pumpkin Cranberry Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions