1/2
Cup butter, soft (1 stick)
1
Cup brown sugar
2
eggs
2/3
Cup canned pumpkin
1
tsp. PURE VANILLA EXTRACT
1
Cup flour
1/2
tsp. baking powder
1/2
tsp. baking soda
1
tsp. CINNAMON
1/4
tsp. POWDERED GINGER
1/4
tsp. GROUND NUTMEG
Brown Butter Icing:
1/2
Cup butter (1 stick)
3
Cups powdered sugar
1
tsp. PURE VANILLA EXTRACT
2
TB milk
Preheat oven to 350°. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes. Let cool and top with Brown Butter Icing. Brown Butter Icing In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, VANILLA, and milk. Whisk until smooth and well blended.
