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


    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


  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


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

  2. They look delicious!

  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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