Holiday Dessert | Pumpkin Pie Gingerbread Bars

An alternative to traditional pumpkin pie these bars are a perfect holiday treat...and what's great is they are even better a few days after they've been made.



For your Crust and Topping:

2 1/4 cups all purpose flour
2 sticks of butter (softened) (= 1 cup)
1 1/2 cups of sugar
1/4 cup molasses
1/2 cup oats (dry- quick cook kind)
1 1/2 teaspoon of baking soda
1 teaspoon pumpkin pie spice OR you can make your own by mixing together:

1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
(and then just take 1 tsp of the mix)

For the Filling:

1 can of pumpkin puree ( I used Libby brand)
1/2 cup of sugar
1/4 cup of molasses
8 oz package of cream cheese
1 teaspoon of vanilla extract
2 eggs
1 1/4 teaspoon of pumpkin pie spice mix

For the Glaze:

1 Tablespoon softened butter
1 cup of confectioners sugar (powdered sugar)
1/4 teaspoon of vanilla extract
2 Tablespoon of milk
Preheat Oven to 350 degrees F
To make your crust and topping:
1. Mix together butter, sugar and molasses in a large bowl. 
2. Beat until creamy at medium speed. 
3. Add baking soda flour and pumpkin pie spice and beat together on low speed until well mixed.
4. Put aside 3/4 of the mixture in another bowl and add your 1/2 cup of oats (set aside, this will be your crust)

5. Take the remaining mixture and press into a 15x10x1 sided pan

To make the Pumpkin Filling:
1. In a bowl combine all ingredients except for your eggs.  Beat ingredients on medium speed until well mixed. 
2. Add eggs and beat again until well combined.  Spread the mixture over your pressed crust. 
3. Crumble the topping (which you set aside) over the top.
4. Bake for 30-35 minutes until topping is golden brown. 
5. Allow to cool.

For the Glaze:
1. Beat at medium speed butter, confectioners sugar and vanilla. 
2. While beating, Add milk. 
3. Drizzle over top of bars.  (you may need to add more milk for a thinner drizzle if desired).
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