Categories: Bars/Brownies

Ingredients

• Bars
• 1-1/2 cups packed brown sugar
• 1 cup flour
• 1 cup white whole wheat flour
• 1/4 cup finely chopped crystallized ginger
• 2 tsp baking powder
• 1-1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 C. (evaporated) milk
• 1 tsp vanilla
• 1 can (15 ounce) pure pumpkin (not pumpkin pie mix)
• 2 eggs
• -------------------------
• Frosting
• --------------------------
• 9 ounces Cream Cheese, softened
• 4 ounces (1 stick) butter, softened
• 1 tsp vanilla
• 6 C. powdered sugar
• 2 tsp fresh lemon juice
• Ground nutmeg, if desired (if you spice the frosting, it may be harder to use up the left-over frosting...)

Directions

1. Heat oven to 350°F. Grease 10″×10″×2″ pan with 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 teaspoon vanilla. Gradually beat in powdered sugar, 2-3 cups at a time, and lemon juice until frosting is smooth and spreadable. Frost cooled bars. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 4 rows by 4 rows (or desired size). Store in refrigerator. Serve at room temperature.

4. Makes 16 bars

Email to a friend | Print this recipe | Back