Gingerbread Pumpkin Bars
- Ready In:
- 50mins
- Ingredients:
- 17
- 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
- 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.
- Press remaining mixture into ungreased 15 x 10 x 1 inch jelly-roll pan.
- 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.
- 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.
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RECIPE SUBMITTED BY
Courtly
United States