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)
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
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.
via betty crocker