Orange-Spice Pumpkin Bars with Browned Butter Frosting

Tempting flavours of pumpkin pie and warm, buttery frosting--what could be better on an autumn afternoon? ...MORE + LESS -

2 cups (500 mL) all-purpose flour

1 1/2 cups (375 mL) granulated sugar

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

2 tsp (10 mL) pumpkin pie spice

2 tsp (10 mL) grated orange peel

1/4 tsp (1 mL) salt

1/2 cup (125 mL) vegetable oil

1/2 cup (125 mL) orange juice

1 cup (250 mL) canned pure pumpkin (not pie filling)

2 eggs

1/3 cup (75 mL) butter

2 cups (500 mL) icing sugar

1/2 tsp (2 mL) vanilla

2 to 4 tbsp (25-50 mL) milk

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1

Heat oven to 350ºF. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
2

In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
3

Bake 23 to 27 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 1 hour.
4

In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in icing sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.

Kitchen Tips: Pumpkin pie spice is a blend of spices to flavour pumpkin. If you want to make your own, mix 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Success: Browned butter has a nutty aroma. Carefully watch browning butter and remove the pan from the heat as soon as the butter begins to brown. Heated butter in a hot pan continues to darken as it cools. Do not use margarine in this recipe; margarine is made from vegetable oil and does not brown.