More Great Recipes: Dessert

Gingerbread Pumpkin Bars


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By llr
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

BARS:
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
FILLING:
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
DRIZZLE:
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.


Pairs Well With


Notes

A dash of local for every season
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