Prep Time 20m
Cook Time 25m
Ready Time 135m
Yield 48 bars

  • Pillsbury™ Baking Spray with Flour
  • 1 cup Pillsbury BEST™ Whole Wheat Flour
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 1/2 cups firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/2 cup apple juice
  • 1 (15 oz.) can pumpkin
  • 2 large eggs
  • 1 (3 oz.) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 tablespoon milk
  • 48 pumpkin shaped candies
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 15 x 10 x 1-inch baking pan with flour no-stick cooking spray.
  • Step 2Combine all bar ingredients in large bowl; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread in prepared pan.
  • Step 3Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
  • Step 4Combine 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.):
  • Step 1Increase all purpose flour to 1 1/3 cups; decrease baking powder to 1 teaspoon. Bake as directed above.
doughboy doughboy

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