Friday, November 1, 2013

Gingerbread Pumpkin Bars


I just love the scent of pumpkin spice. I crave the scents of  fall. These fabulous Gingerbread Pumpkin Bars from the blog Faithfulness Farm  are wonderful for a Thanksgiving dessert. The recipe makes a 10" x 15" pan, so be prepared to share.  I made a trial batch for my office, and I asked them to rate them. They gave the bars five stars out of five!!

Recipe for Gingerbread Pumpkin Bars:

Bars:

2-1/4 cups flour
1-1/2 tsp baking soda
1/2 tsp salt
1-1/2 tsp pumpkin pie spice
16 Tbsp unsalted butter, softened
1-1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

Filling:
6 ounces cream cheese, softened
1-3/4 cups pumpkin puree
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 tsp pumpkin pie spice
2 large eggs

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


Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, salt, pumpkin pie spice. 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.
 
For the filling, in a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, pumpkin pie spice and 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.
 
For glaze 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.

I am joining Alison at The Polohouse for Favorite Thanksgiving Recipes and Rattlebridge Farm for Foodie Friday.
Thank you for stopping by!
 Debbie


8 comments:

  1. I can just imagine how wonderful these bars taste--and the aroma!

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  2. This sounds wonderful Debbie! Bet my girls at work would love them too :-)

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  3. I'm like you, my friend, in craving the flavors and scents of Fall. These bars sound like they would fulfill my wishes. Your office co-workers must love when you walk through the doors bearing home-baked goodies. xo

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  4. Cream cheese and pumpkin and gingerbread. That sounds amazing.
    And if you give it five stars it must be good.

    ~Ann

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  5. MOUTH WATERING NOW!!!
    Oh these look amazing and I will be serving them later this month when my kids come home for the holiday!
    Such a great recipe!!!
    Thanks for linking up Debbie!
    xoxoxox
    A

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  6. Oh Debbie, such yummy recipe...I'm so glad I have a half of the pumpkin cake still, otherwise I'd be drooling! Thank you for your sweet and kind visit.
    Hugs,
    FABBY

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