From PILLSBURY BAKING
Sugar and spice and everything pumpkin!
Baking Spray with Flour
FOR THE BARS
1 cup PILLSBURY BEST Whole Wheat Flour
1 cup PILLSBURY BEST All Purpose Flour
1 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup apple juice
1 (15 ounce) can pumpkin
2 large eggs
FOR THE FROSTING
1 (3 ounce) package cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
3 cups powdered sugar
1 tablespoon milk
48 pumpkin shaped candies
1.Heat oven to 350 degrees. Spray 15 x 10 x 1-inch baking pan with flour nonstick cooking spray.
2.Combine all bar ingredients in large bowl; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread in prepared pan.
3.Bake 20 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
4.Combine cream cheese and butter in small bowl; blend well. Stir in vanilla. Add powdered sugar and enough milk for desired spreading consistency; beat until smooth. Frost cooled bars. Sprinkle with nutmeg, if desired. Top each bar with a pumpkin candy, if desired. Refrigerate 30 minutes, or until set. Cut into bars. Store in refrigerator.
NOTE: For High Altitude (above 3500 ft.), increase all purpose flour to 1 1/3 cups; decrease baking powder to 1 teaspoon. Bake as directed above.
Find this recipe and more at pillsburybaking.com