Gingerbread Pumpkin Bars
Gingerbread Pumpkin Bars
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
48
bars Ingredients
Bar
1 12 cups granulated sugar
1 cup Land O Lakes® Butter, softened
14 cup mild flavor molasses
2 14 cups all-purpose flour
1 12 teaspoons baking soda
13 cup uncooked quick-cooking oats
Filling
1 (15-ounce) can pumpkin
12 cup granulated sugar
6 ounces cream cheese, softened
1 teaspoon vanilla extract
Glaze
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
14 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
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STEP 1
Heat oven to 350°F.
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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.
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STEP 3
Press remaining mixture into ungreased 15x10x1-inch baking pan.
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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.
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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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