Harvest Pumpkin-Spice Bars
|2||cups granulated sugar|
|1||cup vegetable oil|
|1||can (15 oz) pumpkin (not pumpkin pie mix)|
|2||cups Gold Medal® all-purpose flour|
|2||teaspoons baking powder|
|2||teaspoons ground cinnamon|
|1||teaspoon baking soda|
|1/2||teaspoon ground ginger|
|1/4||teaspoon ground cloves|
|1||cup raisins, if desired|
|1||package (3 oz) cream cheese, softened|
|1/3||cup butter or margarine, softened|
|2||cups powdered sugar|
|1/2||cup chopped walnuts, if desired|
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Source: Betty Crocker Home Recipes online.