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Pumpkin Ginger Bars
A 15-oz can of pumpkin puree, a cup each of all-purpose and whole wheat flour, and a quarter cup of finely chopped crystallized ginger go into the batter for these soft, cake-style bars. Cinnamon and brown sugar build warmth throughout the crumb, while the ginger delivers occasional sharp, candied bursts. The frosting is a straightforward cream cheese and butter base thinned with milk and sweetened with three cups of powdered sugar. Cut into 48 squares, they hold up well for days and travel easily to gatherings.
Equipment
- Oven
- Baking sheet
- Hand Mixer
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
- 1Preheat the oven to 350°F. Coat a 15x10x1-inch baking pan with shortening or cooking spray, then dust it lightly with flour.
- 2Combine the brown sugar, all-purpose flour, whole wheat flour, crystallized ginger, baking powder, cinnamon, baking soda, salt, oil, a half cup of milk, 1 teaspoon of vanilla, pumpkin, and eggs in a large bowl. Beat on low speed until moistened, then mix on medium speed for 2 minutes. Spread the batter evenly into the prepared pan.
- 3Bake for 20 to 30 minutes. Check 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 1 hour. Cooling completely prevents the frosting from melting off.
- 4Blend the softened cream cheese and butter in a small bowl on low speed until smooth. Mix in a half teaspoon of vanilla extract.
- 5Beat in the powdered sugar 1 cup at a time, adding 1 to 2 tablespoons of milk until the frosting reaches a smooth, spreadable consistency. Spread the frosting over the cooled bars and sprinkle with ground nutmeg.
- 6Place the pan in the refrigerator for about 30 minutes until the frosting sets. Slice the dessert into a grid of 8 rows by 6 rows.
Notes
- Storage: Keep leftover bars in an airtight container in the refrigerator for up to 5 days to keep the cream cheese frosting fresh.
- Swap: You can substitute a half teaspoon of ground ginger for the crystallized ginger, though it'll yield a slightly different texture.
- Make ahead: You can bake the bars a day in advance and store them at room temperature, then frost them right before serving.
Recipe Details
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