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Pumpkin-Ginger Bars
Pumpkin-Ginger Bars
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Indulge in rich and moist whole wheat frosted pumpkin bars.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F. Grease a 15x10x1-inch pan with shortening or cooking spray and lightly flour it. In a large bowl, mix bar ingredients with an electric mixer on low speed until just combined. Increase speed to medium and beat for 2 minutes. Spread the batter in the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, approximately 20-30 minutes. Allow to cool completely for about 1 hour.
  • Combine cream cheese and butter in a small bowl, mix on low speed until blended. Add 1/2 teaspoon vanilla and beat until incorporated. Slowly mix in powdered sugar, 1 cup at a time, along with 1 to 2 tablespoons of milk until frosting is smooth and easy to spread. Frost the cooled bars, sprinkle with nutmeg, and chill for about 30 minutes until firm. Slice the bars into 8 rows by 6 rows and store in the refrigerator.

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