Pumpkin Cheesecake Squares

Thanks to canned pumpkin, these goodies can be enjoyed year-round! I mostly followed Betty Crocker's recipe for these, but I didn't have the ingredients for the topping. So I decided to make Cream Cheese Frosting, but then I saw a recipe for Browned Butter Frosting. They both sounded so good and I couldn't decide which one to use.

So I ended up making a half batch of each. I'm going to include the recipe for the full batch, but if you decide to go halfsies like I did, make sure you use the Cream Cheese Frosting first, since the Browned Butter Frosting is much more liquidy and will spread by itself. I found that the Browned Butter Frosting has a richer taste, and the Cream Cheese Frosting is sweeter. Also, the recipe calls for 1/2 cup chopped walnuts or the crust, which I didn't have on hand but think would be delicious.

INGREDIENTS:
Base
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter (or margarine)
1 cup quick-cooking oats
(1/2 cup finely chopped walnuts)


Filling
1 package (8oz) cream cheese, softened
3/4 cup sugar
1 can (15oz) pumpkin (1 1/2 - 1 3/4 cup)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs

Cream Cheese Frosting (full batch)
1 package (8 oz) cream cheese, softened
1/4 cup butter (or margarine), softened
2-3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar


Browned Butter Frosting (full batch)
1/3 cup butter (do NOT use margarine)
2 cups powdered sugar
1/2 teaspoon vanilla
2-4 tablespoons milk

DIRECTIONS:
1)Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flower and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.


2)In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 25 minutes or until set and dry in center. Cool completely, about 2 hours.


3.a)Cream cheese frosting: In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at at time, on low speed until smooth and spreadable. Spread frosting over bars (or half of bars if using both frostings).
3.b)Browned butter frosting: In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla, and enough milk until smooth and spreadable. Immediately spread over cooled bars (or remaining half of bars if using both frostings). Refrigerate about 15 minutes or until set. 

For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.