Ginger and pumpkin provide a delicious flavor combination for bars for the fall season.
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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
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.
STEP 1
Heat oven to 350°F.
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.
STEP 3
Press remaining mixture into ungreased 15x10x1-inch baking pan.
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.
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.
Bars are best made no more than 1 day ahead as the crust starts to soften.
COLLECTION
Goodies from the pumpkin patch! From Harvest Pumpkin Bars to Mini Pumpkin Tarts or Pumpkin Sandwich Cookies, these treats that bring the flavor of the fall indoors.