PUMPKIN BARS (WHITE WHOLE WHEAT FLOUR)
Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 49
Number Of Ingredients 15
Steps:
- 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 with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.
- Bake 25 to 30 minutes or until golden 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, until smooth and spreadable. Frost bars. Cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
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Ewawumi Anuoluwapo
[email protected]These pumpkin bars were easy to make and turned out great! I used white whole wheat flour and they had a nice texture. The pumpkin flavor was perfect and the bars were not too sweet. I will definitely make these again!
Adan Adan
[email protected]I'm not usually a fan of pumpkin bars, but these were really good! The white whole wheat flour gave them a nice, hearty texture, and the pumpkin flavor was not overpowering. The bars were also very moist and flavorful. I will definitely be making the
Samwela Arunye
[email protected]These pumpkin bars were delicious! I made them for a party, and they were a big hit. The bars were moist and flavorful, and the white whole wheat flour gave them a nice, hearty texture. The pumpkin flavor was perfect, and the spices were perfectly ba
Silent Boy
[email protected]I've made these pumpkin bars several times now, and they're always a hit! They're so easy to make, and they always turn out perfectly. I love that I can use white whole wheat flour to make them a little healthier. They're the perfect fall treat!
Mk Boss
[email protected]These pumpkin bars were a disappointment. The texture was dry and crumbly, and the flavor was bland. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making these again.
Ismail Cabdi
[email protected]I made these pumpkin bars for my family and they loved them! The bars were moist and flavorful, and the white whole wheat flour gave them a nice, hearty texture. The pumpkin flavor was not overpowering, and the spices were perfectly balanced. I will
Alice Tucker
[email protected]These pumpkin bars were easy to make and turned out great! I used white whole wheat flour and they had a nice texture. The pumpkin flavor was perfect and the bars were not too sweet. I will definitely make these again!
Mukayiranga Mararet
[email protected]I was a little skeptical about using white whole wheat flour in these pumpkin bars, but I'm so glad I did! The bars turned out perfectly. They were moist and flavorful, and the white whole wheat flour gave them a slightly nutty flavor that I really e
Vin Shizel
[email protected]These pumpkin bars were delicious! I made them for a potluck, and they were gone in minutes. I loved the texture of the white whole wheat flour. It made the bars a little more dense and chewy, which I really enjoyed. The pumpkin flavor was also very
Chotu Vines
[email protected]I've made these pumpkin bars several times now, and they're always a crowd-pleaser. They're so easy to make, and they always turn out perfectly. I love that I can use white whole wheat flour to make them a little healthier. They're the perfect fall t
Lorry Louis
[email protected]These pumpkin bars were a hit! They were moist, flavorful, and had the perfect amount of sweetness. I used white whole wheat flour, and they turned out great. I also added a little bit of extra pumpkin spice, and it really made the flavor pop. Will d