White Chocolate Pumpkin Butter Bars

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   1. Preheat the oven to 350u00b0F. Line a 9x13-inch baking pan with foil or parchment paper, leaving an overhang on two sides of the pan.

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   2. Cook the butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown color. This will take about 5 or 6 minutes. Pour browned butter into a glass measuring cup with a handle to cool slightly.

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   3. In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice and salt.

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   4. In another medium bowl whisk together the cooled brown butter, brown sugar, egg, vanilla and pumpkin.

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   5. Add the butter mixture to the flour mixture, stirring until just combined. Fold in the white chocolate chunks. Pour the batter into the prepared pan and smooth the top.

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   6. Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.