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
Preparation
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.
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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.
