Pumpkin-Ginger Bars

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1.5 cups brown sugar packed
• 2 tablespoons butter softened
• 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
• 3 oz cream cheese softened
• 0.3 cup candied ginger finely chopped
• 2  eggs 
• 1 cup flour all-purpose
• 1 cup flour whole wheat
• 1.5 teaspoons ground cinnamon 
• 48 servings nutmeg 
• 0.5 cup milk 
• 1 tablespoons milk 
• 3 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.5 teaspoon vanilla 
• 1 teaspoon vanilla 
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks

Directions

1. Heat oven to 350F. Grease 15x10x1-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat bar ingredients with electric mixer on low speed until moistened. Beat on medium speed 2 minutes.
2. Spread in pan.
3. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese and butter on low speed until blended. Beat in 1/2 teaspoon vanilla. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable. Frost cooled bars.
5. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.