Gingerbread Pumpkin Bars
Source: Culinary in the Desert
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.