Pumpkin-Ginger Bars

 

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.