Gingerbread Pumpkin Bars
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CATEGORIES
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
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. For the bars:
  3. 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.
  4. Place 3/4 cup mixture in small bowl; add oats and mix well. Set aide.
  5. Press remaining mixture into ugreased 15 X 10 X 1 jelly-roll pan.
  6. For the filling:
  7. 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.
  8. For the drizzle:
  9. 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.
  10. Bars are best made no more than 1 day ahead as the crust starts to soften from the pumpkin fillng.