Pumpkin Squares
(from BearNakedBaker’s recipe box)
Source: BNB
Prep time: 20 minutes
Cook time: 30 minutes
Serves 16 people
Categories: Bars/Brownies
Ingredients
- Bars
- 1-1/2 cups packed brown sugar
- 1 cup flour
- 1 cup white whole wheat flour
- 1/4 cup finely chopped crystallized ginger
- 2 tsp baking powder
- 1-1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 C. (evaporated) milk
- 1 tsp vanilla
- 1 can (15 ounce) pure pumpkin (not pumpkin pie mix)
- 2 eggs
- -------------------------
- Frosting
- --------------------------
- 9 ounces Cream Cheese, softened
- 4 ounces (1 stick) butter, softened
- 1 tsp vanilla
- 6 C. powdered sugar
- 2 tsp fresh lemon juice
- Ground nutmeg, if desired (if you spice the frosting, it may be harder to use up the left-over frosting...)
Directions
- Heat oven to 350°F. Grease 10″×10″×2″ pan with 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 teaspoon vanilla. Gradually beat in powdered sugar, 2-3 cups at a time, and lemon juice until frosting is smooth and spreadable. Frost cooled bars. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 4 rows by 4 rows (or desired size). Store in refrigerator. Serve at room temperature.
-
Makes 16 bars