Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
2
teaspoons ground cinnamon
1/4
teaspoon salt
1 1/2
cups packed brown sugar
3/4
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
1
cup canned pumpkin (not pumpkin pie mix)
Finely chopped crystallized ginger, if desired
2
packages (3 oz each) cream cheese, softened
2
tablespoons butter or margarine, softened
2
cups powdered sugar
1
to 2 teaspoons vanilla
Preparation
Heat oven to 350° F. Grease bottom and sides of rectangular pan, 15 x10 x1 inch, with shortening. In medium bowl, mix flour, baking powder, cinnamon and salt; set aside. In large bowl, beat brown sugar, butter and vanilla with electric mixer on medium speed until creamy. Beat in eggs and pumpkin until well mixed. Gradually beat in flour mixture. Spread in pan.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, beat cream cheese, butter and powdered sugar with spoon until smooth. Stir in vanilla. Spread Icing over cooled bars. Sprinkle with ginger. For bars, cut into 10 rows by 6 rows.
