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
Sure sounds like seasonal yumminess Debbie:@)
ReplyDeleteoooo, they sound wonderful!
ReplyDeleteI can just imagine how wonderful these bars taste--and the aroma!
ReplyDeleteThis sounds wonderful Debbie! Bet my girls at work would love them too :-)
ReplyDeleteI'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
ReplyDeleteCream cheese and pumpkin and gingerbread. That sounds amazing.
ReplyDeleteAnd if you give it five stars it must be good.
~Ann
MOUTH WATERING NOW!!!
ReplyDeleteOh 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
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.
ReplyDeleteHugs,
FABBY