Gingerbread Pumpkin Bars

Ginger and pumpkin provide a delicious flavor combination for holiday bars

• Ready In: 50 mins
• Serves: 48

Ingredients

• Bar

• 1 1⁄2 cups sugar
• 1  cup butter, softened
• 1⁄4 cup  mild flavor molasses
• 2 1⁄4 cups flour
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon pumpkin pie spice
• 1⁄3 cup  uncooked quick-cooking oats

• Filling

• 1 (15 ounce) can  cooked pumpkin
• 1⁄2 cup sugar
• 2 (3 ounce) packages cream cheese, softened
• 1  teaspoon vanilla
• 1  teaspoon pumpkin pie spice
• 2  eggs

• Drizzle

• 1  cup powdered sugar
• 1  tablespoon butter, softened
• 1⁄4 teaspoon vanilla
• 1 -2  tablespoon milk

Directions

1. Heat oven to 350. Combine 1 1/2 cups of sugar, 1 cup butter and molasses in large bowl. Beat at medium speed until creamy. Reduce heat to low; add flour, baking soda and 1 t. pumpkin pie spice. Beat until well mixed. Place 3/4 cup mixture in small bowl; add oats and mix well. Set aside.
2. Press remaining mixture into ungreased 15 x 10 x 1 inch jelly-roll pan.
3. Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 t. pumpkin 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 for 25 to 30 minutes or until topping is light golden brown. Cool completely.
4. Combine powdered sugar, 1 T. butter and vanilla in small bowl. Beat at medium speed gradually adding enough half & half for desired drizzling consistency. Drizzle over cooled bars. Store bars in loosely covered container in the refrigerator.