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PUMPKIN-GINGER BARS

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Rate this recipe 4.5/5 (14 Votes)

Ingredients

  • 1 1/2 Cups packed brown sugar
  • 1 cup Gold Medal™ all-purpose flour save $
  • 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) save $
  • 2 eggs
  • Frosting
  • 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

Details

Adapted from BETTYCROCKER.COM

Preparation

Step 1

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

EXPERT TIP:
1 TSP GROUND GINGER CAN BE USED IN PLACE OF CRYSTALLIZED GINGER BUT EXPECT A DIFFERENT TEXTURE AND FLAVOR

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