Gingerbread Pumpkin Bars
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1285
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).