Pumpkin-Cranberry Bars - cooking recipe

Ingredients

FOR THE BARS
1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (15 ounce) can pumpkin puree, not pie filling
3/4 cup unsalted butter, melted
3 large eggs
1 teaspoon pur vanilla extract
3/4 cup dried cranberries, chopped
FOR THE FROSTING
1/2 cup unsalted butter
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/3 cup fresh orange juice, approximately

Preparation

Preheat oven to 350 degrees F.
FOR THE BARS, in a large bowl, mix together first 7 ingredients.
Stir in pumpkin, butter, eggs & vanilla until well blended.
Stir in cranberries, then spread mixture into an ungreased 15\"x10\" jellyroll baking pan.
Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.
FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
Remove immediately from heat & pour into a bowl.
Let butter cool slightly, then stir in powdered sugar & vanilla.
Stir in enough orange juice to form a frosting consistency.
When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
Serve & enjoy & refrigerate leftovers.