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Spicy Pumpkin Bars 

Prep time: 20 min
Cook Time: 25 min
Yield: 48 bars

Ingredients:

Crisco® Flour No-Stick Spray
BARS
1cup Pillsbury BEST® Whole Wheat Flour
1cup Pillsbury BEST® All Purpose Flour
1 1/2cups firmly packed light brown sugar
2teaspoons baking powder
1teaspoon baking soda
1teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1/2teaspoon cloves
1/4teaspoon salt
1/2cup Crisco® Pure Vegetable Oil
1/2cup apple juice
1 (15 oz.)can pumpkin
2 large eggs
FROSTING
1 (3 oz.)package cream cheese, softened
2tablespoons butter, softened
1/2teaspoon vanilla extract
3cups powdered sugar
1tablespoon milk
48 pumpkin shaped candies (optional)

Preparation Directions:

1.HEAT oven to 350°F. Spray 15 x 10 x 1-inch baking pan with flour no-stick 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.
 High Altitude (above 3500 ft.):
1.INCREASE all purpose flour to 1 1/3 cups; decrease baking powder to 1 teaspoon. Bake as directed above.