Sour Cream Pumpkin Bars with Browned Butter Frosting

Another recipe from my Better Homes and Gardens Holiday Cookbook! Another delicious treat! I normally don't go for for frosted things as often both Favorite and I find that frosting, overly sugared and of dubious textures, can ruin an otherwise delicious dessert. However, something assured me that I would want to make this recipe in its entirety (ok, it wasn't something, it was my mom).
Sour Cream Pumpkin Bars

1/2 c. butter, softened
1 1/3 c. sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
1 cup canned pumpkin
1/2 sour cream
1/4 c. milk
1 tsp vanilla
1 1/2 c. flour
1/2 c. whole wheat flour
1 c. chopped pecans or walnuts

1. Preheat oven to 350.
2. Grease a 15x10x1 inch pan (I used two 8X8s)
3. In a large bowl, beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat in eggs, pumpkin, sour cream, milk, and vanilla until combined. Add flours and beat until combined. Stir in nuts.
4. Spread mixture evenly into prepared pan. Bake for 25 minutes or until toothpick comes out clean. Cool in pan on wire rack.
5. Prepare browned butter frosting and spread over cooled bars. Cut into bars. If desired top with nut halves.

Browned Butter Frosting

1/2 c. butter
3 c. powdered sugar
2 tbsp milk
1 tsp vanilla

1. Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue to cook for 5 or 6 minutes or until butter becomes brown and fragrant.
   
2. Remove butter from heat and cool slightly.
3. Put butter and remaining ingredients in medium mixing bowl. Beat until combined. Beat in additional milk 1 tsp at a time, to make frosting spreadable.

These bars were less dense than I expected them to be. I was thinking they would be almost like a blondie brownie but they were almost cake-like. Either way, the toasty flavor of the browned butter frosting was delicious with the sweet pumpkiny bar. I would have been remiss to try these without their topper!