Pumpkin Gingerbread Bars

 

Here it comes…another fantastic recipe.  Don’t be fooled by the long list of ingredients.  These bars came together quickly and I was holding a four-week old little girl the whole time.  She already wants to be in the kitchen cooking with me.  These could easily be for dessert or I might have had one for breakfast this morning with a cup of coffee.  It was delicious.  Often I think of pumpkin for Fall holidays and gingerbread for Christmas, with this recipe I think you could use it for any of the holidays or just a special treat.  Enjoy!

 

Pumpkin Gingerbread Bars

Ingredients

    For the bars
  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fresh grated nutmeg
  • 1/8 teaspoon ground cloves
  • 2 sticks unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/4 cup molasses
  • 1/3 cup rolled oats
  • For the filling
  • 6 ounces cream cheese, softened
  • 1 3/4 cup pumpkin puree
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fresh grated nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • For the drizzle
  • 1 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons milk

Instructions

  1. Preheat oven to 350°.
  2. To make the bars
  3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
  4. In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10″ x 15″ baking pan lightly coated with nonstick spray.
  5. Add the oats to the reserved mixture and mix until combined – set aside.
  6. To make the filling
  7. In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves – mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.
  8. Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.
  9. To make the drizzle
  10. In a small bowl, mix together confectioners’ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon – drizzle over cooled bars.
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Recipe from Culinary Concoctions by Peabody.

This post is linked to Ingredient Spotlight

Comments

  1. Yummy!! These bars look fantastic!!!

  2. They look delicious!
    http://www.shilohstaste.com

  3. These look terrific. Love pumpkin flavored variations of my favorite treats. Thanks.

  4. These look absolutely delicious! I love adding molasses to baked goods.

  5. How in the world did I miss these?! Pumpkin and gingerbread–sounds fantastic. I need them in my piehole bad.

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