Gingerbread Pumpkin Bars

Name: Gingerbread Pumpkin Bars
Prep time: 25 min
Total time: 1 h 20 min
Yield: 48 bars
Ingredients: Bar; 1 1/2 cups granulated 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 granulated sugar; 6 ounces cream cheese, softened; 1 teaspoon vanilla extract; 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 extract; 1 to 2 tablespoons Land O Lakes® Fat Free Half & Half

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

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25 min

Prep Time

1 hr 20 min

Total Time

bars

Ingredients

Bar

1 ¹/₂ cups granulated 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 granulated sugar

6 ounces cream cheese, softened

1 teaspoon vanilla extract

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 extract

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

STEP 1

Heat oven to 350°F.
STEP 2

Combine 1 1/2 cups granulated 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 granulated 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.

Tip #1

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

120 Calories

6 Fat (g)

25 Cholesterol (mg)

90 Sodium (mg)

18 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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