Gingerbread Pumpkin Bars

Name: Gingerbread Pumpkin Bars
Ingredients: Bar; 1 1/2 cups sugar; 1 cup butter, softened; 1/4 cup mild flavor molasses; 2 1/4 cups flour; 1 1/2 teaspoons baking soda; 1 teaspoon pumpkin pie spice; 1/3 cup uncooked quick-cooking oats; Filling; 1 (15 ounce) can cooked pumpkin; 1/2 cup sugar; 2 (3 ounce) packages cream cheese, softened; 1 teaspoon vanilla; 1 teaspoon pumpkin pie spice; 2 eggs; Drizzle; 1 cup powdered sugar; 1 tablespoon butter, softened; 1/4 teaspoon vanilla; 1 -2 tablespoon milk

20 ingredients

4 steps

Ingredients

Bar
1 1/2 cups sugar
1 cup butter, softened
1/4 cup mild flavor molasses
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/3 cup uncooked quick-cooking oats
Filling
1 (15 ounce) can cooked pumpkin
1/2 cup sugar
2 (3 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
2 eggs
Drizzle
1 cup powdered sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 -2 tablespoon milk

Directions

1

Heat oven to 350. Combine 1 1/2 cups of sugar, 1 cup butter and molasses in large bowl. Beat at medium speed until creamy. Reduce heat to low; add flour, baking soda and 1 t. pumpkin pie spice. Beat until well mixed. Place 3/4 cup mixture in small bowl; add oats and mix well. Set aside.
2

Press remaining mixture into ungreased 15 x 10 x 1 inch jelly-roll pan.
3

Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 t. pumpkin pie spice in medium 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 for 25 to 30 minutes or until topping is light golden brown. Cool completely.
4

Combine powdered sugar, 1 T. butter and vanilla in small 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 the refrigerator.