Sour Cream Pumpkin Bars

1/2 C. butter, softened
1-1/3 C. sugar
1-1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
2 eggs
1 C. canned pumpkin
1/2 C. dairy sour cream
1/4 C. milk
1 t. vanilla
1-1/2 C. flour
1/2 C. whole wheat flour
1 C. chopped pecans or walnuts
Browned Butter Frosting (recipe follows)
Additional chopped pecans or walnuts

In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, powder, soda & salt until well-combined. Add eggs, pumpkin, sour cream, milk & vanilla; beat until well-combined. Add flours, beat until combined, stir in nuts.

Spread mixture evenly into a greased 15x10x1" baking pan. Bake at 350° for about 25 minutes, or until a pick near the center comes out clean. Cool in pan on wire rack. Frost when cooled, sprinkle with additional chopped nuts.

Browned Butter Frosting

In a small saucepan, heat 1/2 C. butter over low heat until melted. Continue heating until butter turns a light brown. Remove from heat; transfer butter to a small mixing bowl. Add 3 C. powdered sugar, 2 T. milk & 1 t. vanilla. Beat with an electric mixer until combined. Beat in additional milk, if necessary, 1 t. at a time, to make a spreadable frosting. Use immediately.

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