Pumpkin Ginger Bars

Ingredients

• 1½ cups packed brown sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• ¼ cup finely chopped crystallized ginger*
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup vegetable oil
• ½ 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, softened ½ teaspoon vanilla 3 cups powdered sugar 1 to 2 tablespoons milk

Instructions

1. 1Set aside some ground nutmeg to use as an optional garnish for the finished dessert.
2. 2Preheat the oven to 350°F. Coat a 15x10x1-inch baking pan with shortening or cooking spray, then dust it lightly with flour.
3. 3Combine the brown sugar, both flours, crystallized ginger, baking powder, cinnamon, baking soda, salt, oil, a half cup of milk, one teaspoon of vanilla, pumpkin, and eggs in a large bowl. Beat on low speed until moistened, then mix on medium speed for two minutes before spreading the batter into the pan.
4. 4Bake for 20 to 30 minutes, checking for doneness by inserting a toothpick into the center. Once it comes out clean, remove the pan from the oven and let it cool completely for about an hour.
5. 5Blend the softened cream cheese and butter in a small bowl on low speed until smooth. Mix in a half teaspoon of vanilla extract.
6. 6Beat in the powdered sugar one cup at a time, adding one to two tablespoons of milk until the frosting reaches a smooth, spreadable consistency. Spread the frosting over the cooled bars and sprinkle with the reserved nutmeg.
7. 7Place the pan in the refrigerator for about 30 minutes until the frosting sets. Slice the dessert into a grid of eight rows by six rows, and store any remaining pieces in the refrigerator.
8. 8Use a half teaspoon of ground ginger in place of the crystallized ginger if needed, though the texture and flavor will be slightly different.

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