Ginger and pumpkin provide a delicious flavor combination for holiday bars.
| 1 1/2 |
|
cups sugar |
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 1/4 |
|
cup mild flavor molasses |
| 2 1/4 |
|
cups all-purpose flour |
| 1 1/2 |
|
teaspoons baking soda |
| 1 |
|
teaspoon pumpkin pie spice* |
| 1/3 |
|
cup uncooked quick-cooking oats |
| 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 |
Heat oven to 350°F. Combine 1 1/2 cups sugar, 1 cup butter and molasses in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, baking soda and 1 teaspoon pumpkin pie spice. Beat until well mixed. Place 3/4 cup mixture in small bowl. Add oats to 3/4 cup molasses mixture; mix well. Set aside.
Press remaining mixture into ungreased 15x10x1-inch jelly-roll pan.
Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 teaspoon 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 tablespoon 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 refrigerator.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Recipe Tip
Bars are best made no more than 1 day ahead as the crust starts to soften.
