Pumpkin-ginger bars


Pumpkin-ginger bars

Servings: 48

Preparation time: 2 hr and 55 min




1 1/2 cups packed brown sugar

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup finely chopped crystallized ginger

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegetable oil

1/2 cup milk

1 teaspoon vanilla

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 eggs


1 package (3 oz) cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla

3 cups powdered sugar

1 to 2 tablespoons milk

Ground nutmeg, if desired



1. Heat oven to 350 F. Grease 15x10x1-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat all bar ingredients with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in pan.

2. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3. In small bowl, beat cream cheese and butter with electric mixer on low speed until blended. Beat in 1/2 teaspoon vanilla. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable. Frost cooled bars. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. Cut into 8 rows by 6 rows. Store in refrigerator.



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