Tuesday, May 10, 2005

Gingerbread Pumpkin Bars

Gingerbread Pumpkin BarsGingerbread Pumpkin Bars (Adapted from Land O Lakes)

For the bars

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
16 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

For the filling

6 ounces cream cheese, softened
1 3/4 cups mashed pumpkin
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
2 large eggs

For the drizzle

1 cup confectioners' sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk

Preheat oven to 350

To make the bars

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10" x 15" baking pan lightly coated with nonstick spray.

Add the oats to the reserved mixture and mix until combined - set aside.

To make the filling

In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves - mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.

Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.

To make the drizzle

In a small bowl, mix together confectioners' sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.

Just found the recipe? Click here to see where we talked about it!


  1. Do you think this recipe could be made in a 9x13 pan? I am just wondering if they would be too thick since I don't have an 11x15 pan. They look great!

  2. Yum-o! I can't wait to make these (along with the caramel apple cider)!!! Thanks for posting!

  3. It is a fairly large recipe - it should work, but it may be pretty thick and you will have to change the cook time.

    Michelle - hope you enjoy them!

  4. Joe, do you think I could use canned pumpkin in this recipe? Thank you.

  5. I just made these yesterday and they were amazing!!! What a great way to start of the holiday baking, Thanks!

    Btw I used a 9x13 and an 8x8 and it worked perfectly ;)

  6. Beth - Good to hear! Thanks for the feedback.

  7. I made these this weekend and they were AMAZING! But, the crust got a bit soft the second day and was total mush by the third. :( is ther a way to prevent this?? Should I refrigerate them??
    Thanks for a super recipe!!