From PILLSBURY BAKING
48 bars

Sugar and spice and everything pumpkin!

INGREDIENTS

Baking Spray with Flour

FOR THE BARS
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 vegetable oil

1/2 cup apple juice

1 (15 ounce) can pumpkin

2 large eggs

FOR THE FROSTING
1 (3 ounce) package cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

3 cups powdered sugar

1 tablespoon milk

48 pumpkin shaped candies

DIRECTIONS

1.Heat oven to 350 degrees. Spray 15 x 10 x 1-inch baking pan with flour nonstick 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.

NOTE: For High Altitude (above 3500 ft.), increase all purpose flour to 1 1/3 cups; decrease baking powder to 1 teaspoon. Bake as directed above.

Find this recipe and more at pillsburybaking.com