Gingerbread Pumpkin Bars

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 1/2 cups sugar
1 cup butter, softened
1/4 cup mild molasses
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice (*see note)
1/3 cup uncooked quick oats
1 (15-ounce) can pumpkin
1/2 cup sugar
2 (3-ounce) cream cheese, softened
1 teaspoon vanilla
1 teaspoon pumpkin pie spice (*see note)
2 eggs
1 cup powdered sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons fat-free half & half or milk


Preheat oven to 350 degrees F.

For the bars:

Combine 1 1/2 cups sugar, 1 cup butter and molasses in a large bowl. Beat at medium speed until ceamy. Reduce to low; add flour, bking soda and 1 teaspoon pumpkin pe spice. Beat until well mixed.

Place 3/4 cup mixture in small bowl; add oats and mix well. Set aide.

Press remaining mixture into ugreased 15 X 10 X 1 jelly-roll pan.

For the filling:

Combine pumpkin, 1/2 cup sugar, ceam cheese, vanilla and 1 teaspoon pumpklin pie spice in medium bowl. Beat until well mixed. Add eggs, continue beating until well mixed. Spread mixture over crust to within 1/4-inch of edge. Crumble reserved oat mixture over filling. Bake 25-30 minutes or until toping is light golden brown. Cool completely.

For the drizzle:

Combine the powdered sugar, 1 tablespoon butter and vanilla in small bowl. Beat at medium speed gradually adding enough half & half for desired consistency. Drizzle over cooled bars. Store bars loosely covered in refrigerator.

Bars are best made no more than 1 day ahead as the crust starts to soften from the pumpkin fillng.

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