Name: Maple Brown Butter Cream Cheese Frosting, from Tutti Dolci
Yield: enough for a dozen cupcakes if frosted, and about six if piped. Easily doubled.
Ingredients: 1 tbsp unsalted butter (for brown butter); 1/4 cup (1/2 stick) unsalted butter, at room temperature; 4 oz (1/2 package) Neufchatel cheese (or regular cream cheese), softened; pinch of salt; 1 1/2 cups powdered sugar; 1/2 to 1 tbsp maple syrup

Pumpkin Bars by Life’s Simple Measures

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Ingredients

Scale

1 cup pumpkin puree
1/4 cup canola oil
1 large egg
1/3 cup granulated sugar
3 tbsp brown sugar
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon, heaping
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp cloves

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Instructions

Preheat oven to 325 degrees and line a 9×9 Pyrex dish with parchment paper or grease very well. (If using a metal pan, preheat to 350 degrees.) Combine pumpkin, oil, eggs, and both sugars in a large bowl and cream until smooth. In a separate bowl, sift together the remaining ingredients (flour, baking powder, baking soda, salt, and spices). Add the dry ingredients to the wet and mix gently just until incorporated.
Pour pumpkin mixture into dish and spread evenly. Bake at 325 for 20-25 minutes, or when a toothpick inserted into the center comes out clean. If using a metal pan, bake at 350.
Let cool, frost, and serve!

Nutrition

Serving Size: enough for one 9x9 glass dish, or about 16-20 bars

Find it online: https://tworedbowls.com/2013/11/26/maple-brown-butter-cream-cheese-frosting-pumpkin-bars/