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Pumpkin Ginger Bars
Sweet bites of crystallized ginger meet rich pumpkin puree in these soft, cake-like bars. You'll love how the warm cinnamon and earthy spices blend into a tender crumb that practically melts in your mouth. A smooth, tangy cream cheese frosting balances the sweetness, making this a cozy treat you won't want to share. Grab a square with your afternoon coffee or bring a batch to your next get-together.
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.