Sour Cream Pumpkin Bars

I know I promised this receipe last year, but I can't remember if I ever posted it. If I did, oh well, it's good enough to post twice!

Sour Cream Pumpkin Bars

Prep: 25 minutes Bake: 25 minutes
Ingredients
1/2 cup butter, softened
1-1/3 cups sugar
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup canned pumpkin
1/2 cup dairy sour cream
1/4 cup milk
1 tsp. vanilla
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup chopped pecans or walnuts
Browned Butter Frosting (recipe follows)
Chopped pecans or walnuts (optional)
Directions
1. Grease a 15x10x1-inch baking pan; set aside.
2. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.
3. Spread mixture evenly into prepared baking pan. Bake in a 350 degree F oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack.
4. Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars. Makes 48 bars.
Browned Butter Frosting: In a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup.