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Mmm! Enjoy classic frosted pumpkin bars made with the goodness of whole wheat flour.
This is a version of Pumpkin-Ginger Bars by BettyCrocker
“A”
Recipe by AGaree
This recipe has not been rated
Prep Time
30min
Total Time
2hrs30min
Servings
48bars
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Heat oven to 350°F. 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. Spread in pan.
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
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but is this gluten free?
I love the idea of this.
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