Spicy Pumpkin Bars
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 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
HEAT oven to 350°F. Spray 15 x 10 x 1-inch baking pan with flour no-stick cooking spray.
COMBINE all bar ingredients in large bowl; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread in prepared pan.
BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
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.):
INCREASE all purpose flour to 1 1/3 cups; decrease baking powder to 1 teaspoon. Bake as directed above.
Serving Size (1/48), Calories 130 (Calories from Fat 35), Total Fat 4g (Saturated Fat 1g, Trans Fat g), Cholesterol 10mg, Sodium 80mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 19g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.