INGREDIENTS – BARS
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
6 oz cream cheese, softened
2/3 cup unsalted butter, softened
2 tsp vanilla
4 cups powdered sugar
Heat oven to 350 F. Grease the bottom and sides of a large pan. I used a glass Pyrex, 15 X 10.
Beat eggs, sugar, oil and pumpkin with electric mixer until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.
Bake 25-30 minutes or until golden brown and a toothpick comes out clean. Cool completely before icing, about 2 hours.
For the icing: beat cream cheese, butter and vanilla with an electric mixer on low. Gradually add in powdered sugar, 1 cup at a time, until smooth and spreadable.
Frost bars, gently. Store covered in refrigerator.
*Recipe slightly modified from Betty Crocker