Gingerbread Pumpkin Bars
48
bars
25 min
PREP TIME
1 hr 20 min
TOTAL TIME

Ingredients

Bar

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

Filling

1 (15-ounce) can pumpkin

1/2 cup sugar

6 ounces cream cheese, softened

1 teaspoon vanilla

1 teaspoon pumpkin pie spice  

2 large Land O Lakes® Eggs

Glaze

1 cup powdered sugar

1 tablespoon Land O Lakes® Butter, softened

1/4 teaspoon vanilla

1 to 2 tablespoons Land O Lakes® Fat Free Half & Half

 

 *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    Press remaining mixture into ungreased 15x10x1-inch baking pan.

  4. STEP 4

    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.

  5. STEP 5

    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.

Tip #1

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

Nutrition

120 Calories
6 Fat (mg)
25 Cholesterol (mg)
90 Sodium (mg)
18 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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