Gingerbread Pumpkin Bars

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.