Monday, August 15, 2016

Pumpkin-Ginger Bars

Pumpkin-Ginger Bars      

 1 1/2 cups packed brown sugar 
 1 cup all-purpose flour 
 1 cup 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 15 oz can pumpkin* 
 2 eggs


 1 3 oz. package cream cheese, softened 
 2 tablespoons butter, softened
 1/2 teaspoon vanilla 
 3 cups powdered sugar
 1 to 2 tablespoons milk

 * not pumpkin pie mix                                  

 1. Pre Heat oven to 350°F. 

 2. Grease 15x10x1-inch pan with shortening; lightly flour.

 3. In a large mixing bowl, beat all bar ingredients with electric 
mixer on low speed until moistened. Beat on medium speed 2 minutes. 
Spread in pan.

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


 1. In small mixing bowl, beat cream cheese and butter with 
electric mixer on low speed until blended. Beat in ½ teaspoon vanilla.

 2. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons 
milk until frosting is smooth and spreadable.

 3. Frost cooled bars. Refrigerate about 30 minutes or until set. 
Cut into bars and serve.

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