|
| 1 1/2 | cups packed brown sugar |
| 1 | cup Gold Medal® all-purpose flour |
| 1 | cup Gold Medal® 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 or margarine, 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 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 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. For bars, cut into 8 rows by 6 rows. Store in refrigerator. |
| Decrease baking powder to 1 1/2 teaspoons. |
|
| One-half teaspoon ground ginger can be used in place of the crystallized ginger, but expect a different texture and flavor. |
Nutrition Information:
120 ( 35); 4g ( 1g, 0g); 10mg; 75mg; 19g ( 0g, 14g); 1g 30%; 0%; 2%; 4% 1 ; 0 ; 0 ; 1 1