Gingerbread Pumpkin Bars

Gingerbread Pumpkin Bars

Ginger and pumpkin provide a delicious flavor combination for bars for the Fall season.

25 min. prep time
48 bars
444 Ratings



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 pumpkin
1/2 cup sugar
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 teaspoon pumpkin pie spice*


1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/4 teaspoon vanilla


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.

Recipe Tip

Bars are best made no more than 1 day ahead as the crust starts to soften.

Nutrition Facts (1 bar)

Calories: 120

Fat: 6g

Cholesterol: 25mg

Sodium: 90mg

Carbohydrates: 18g

Dietary Fiber: 0g

Protein: 1g

Recipe #13387©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

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 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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