Gingerbread Pumpkin Bars

Gingerbread Pumpkin Bars
44
4 Reviews
Ginger and pumpkin provide a delicious flavor combination for bars for the fall season.
25 min
Prep Time
1:20
Total Time
48 bars

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
2 (3-ounce) packages
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.

Directions

  1. Heat oven to 350°F.
  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. Press remaining mixture into ungreased 15x10x1-inch baking pan.
  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. 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.

Recipe Tips

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

Nutrition Facts (1 bar)

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

Recipe Comments and Reviews

Rating

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!!

Posted September 20, 2012 by Beth

Rating

Five stars I loved it. Would use less sugar in the bar and would leave off the glaze. Perfect!

Posted November 24, 2011 by Georgetta

Rating

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..

Posted October 24, 2011 by Mary Ann P.

Rating

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.

Posted October 05, 2010 by Beth

Rating

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.

Posted October 12, 2008 by Lynda

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