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Preheat oven to 350°F. Coat a 15x10x1-inch baking pan with cooking spray. Gently wipe the pan interior with a paper towel so the pan bottom and sides are evenly coated with the spray. Dust with the 2 teaspoons all-purpose flour; set aside.
In a large bowl sift together the 1 1/2 cups all-purpose flour, the granulated sugar, whole wheat flour, 3 tablespoons cocoa powder, the baking soda, salt and pumpkin pie spice.
In a medium bowl combine pumpkin, yogurt, egg, canola oil, food coloring, 1 1/2 teaspoons vanilla and vinegar. Add to flour mixture, stirring just until combined. Spread into the prepared baking pan.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into 24 bars.
For topping, in a medium bowl combine topping mix, cream cheese, milk, powdered sugar, and the 1/2 teaspoon vanilla. Beat with an electric mixer on high speed until stiff peaks form (tips stand straight). Cover and chill until needed.
To serve, top each bar with a tablespoon-size dollop of the topping. If desired, sprinkle with additional cocoa powder.