There’s something about turning the calendar page to October that gets us thinking about pumpkin. These pumpkin bars have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.
1 box Betty Crocker Gluten Free yellow cake mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
½ cup butter, softened
¼ cup water
2 teaspoons ground cinnamon
½ ground ginger
¼ teaspoon ground cloves
1 cup raisins, if desired
1 container Betty Crocker Rich & Creamy cream cheese frosting
¼ cup chopped walnuts, if desired
1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
2. In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
3. Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
4. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.