Kats’ Kitchen

Gingerbread Pumpkin Bars November 6, 2008

Filed under: Brownies/Bars & Other Sweets — stacielk @ 1:14 pm
Tags: , , , ,

Here’s another great fall recipe I made last year and decided to make again this year.  I love the taste of the ginger and pumpkin together!

Next time I may make this in a 9×13 for a thicker bar.  Also, they are best eaten the day you make them or the next, otherwise the bottom crust starts to get soft.

Gingerbread Pumpkin Bars

(Recipe adopted from Land O Lakes)ginger-pumpkin-bar

Bar Ingredients:

1 1/2 c sugar

1 c butter, softened

1/4 c molasses

2 1/4 c flour

1 1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp cloves

1/3 c quick cooking oats (uncooked)

Heat oven to 350°F.

Combine sugar, butter and molasses in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, baking soda and bar spices. Beat until well mixed.

Place 3/4 cup mixture in small bowl and add oats to this mixture; mix well. Set aside.

Press remaining mixture into ungreased 15x10x1 inch jellyroll pan.

Filling Ingredients:

1 (15 oz) pure pumpkin

1 1/2 c sugar

6 oz cream cheese, softened

1 tsp vanilla

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp cloves

2 eggs

Combine pumpkin, sugar, cream cheese, vanilla and spices in medium bowl. Beat until well mixed. Add eggs; continue beating until well mixed. Spread mixture over crust. Crumble reserved oat mixture over filling. Bake for 25 to 30 minutes or until topping is light golden brown. Cool completely.

Glaze Ingredients:

1 c powdered sugar

1 Tbsp butter, softened

1/4 tsp vanilla

1-2 Tbsp milk

Heat oven to 350°F.

Combine powdered sugar, butter and vanilla in small bowl. Stir with fork gradually adding enough milk for desired drizzling consistency. Drizzle over cooled bars. Store bars in loosely covered container in refrigerator.

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5 Responses to “Gingerbread Pumpkin Bars”

  1. Jen Says:

    I have become completely obsessed with anything pumpkin flavored this fall… you’re recipe looks great and I can’t wait to see the photo.

  2. Goodness these sound yummy! I’ve got a serious fall baking itch and these sound like the perfect cure!

  3. Ashleigh Says:

    This sounds delicious! I love gingerbread and pumpkin–this is the best of both worlds! Thanks for posting. Your blog always makes me hungry. :) I am trying this one this weekend!

  4. Megan Says:

    I, too, have been bitten by the pumpkin bug this year. Anything and everything pumpkiny and spicy is perfect! Those look great!

  5. ingrid Says:

    Yay, I love this one. I agree, gingerbread and pumpkin are an outstanding flavor combo! Just as good as any of the other famous duos in my book. Thanks again for another super good looking recipe. This the third one so far that I’ve printed out! I guess I better got through your archives and see what else yummy that you’ve hiden here!
    ~ingrid :-)


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