Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Ginger and pumpkin provide a delicious flavor combination for bars for the Fall season.
Heat oven to 350°F.
Combine 1 1/2 cups sugar, 1 cup butter and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda and 1 teaspoon pumpkin pie spice; beat at low speed until well mixed. Place 3/4 cup mixture into bowl. Add oats to 3/4 cup molasses mixture; mix well. Set aside.
Press remaining mixture into ungreased 15x10x1-inch baking pan.
Combine pumpkin, 1/2 cup sugar, cream cheese, 1 teaspoon vanilla and 1 teaspoon pumpkin pie spice in 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 25-30 minutes or until topping is light golden brown. Cool completely.
Combine powdered sugar, 1 tablespoon butter and 1/4 teaspoon vanilla in 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.
Dietary Fiber: 0g
These bars are amazingly delicious! I only rated it a 4 because they do soften up a lot. By the third day, they were mushy, and we threw out half the batch. I did not store them in the fridge though, so maybe that will help. Definitely worth making!!
Five stars I loved it. Would use less sugar in the bar and would leave off the glaze. Perfect!
Great recipe. Not a big fan of molassas so substituted apple butter. I didn't read the note about the crust getting soft after one day and made the recipe in advance of a lunch party. Guests loved the bars but had to use forks. Makes a large batch so I'd cut recipe in half next time to keep them crisp..
This recipe was tasty, but I felt like something was missing from the pumpkin layer....like it needed either some extra spice or tad bit more sugar. The crust was very flavorful and a great texture. I did not add the glaze to the top as I did not feel it was needed.
The flavours in these bars are toe-curling incredible. My only complaint is that the recipe does make a large amount, however it does look like it could be easily halved. Otherwise the original yield would be ideal for Thanksgiving or a holiday gathering, or even a potluck dessert.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1354
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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