Ingredients
1-1/2 cups sugar1 cup canned pumpkin1/2 cup orange juice1/2 cup canola oil2 large eggs, room temperature2 teaspoons grated orange zest2 cups all-purpose flour2 teaspoons baking powder2 teaspoons pumpkin pie spice1 teaspoon baking soda1/4 teaspoon saltFROSTING:2/3 cup butter, cubed4 cups confectioners’ sugar1 teaspoon vanilla extract4 to 6 tablespoons 2% milk
Preparation
Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first 6 ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture.
Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.
