Thursday, September 25, 2014

Gingerbread Pumpkin Bars

I made these for our first Financial Peace University class last week.  Everyone liked them.  I suggest keeping them refrigerated to keep the crust from getting soggy.  They were still firm after 4 days.
Gingerbread Pumpkin Bars

1 1/2 cups sugar
1 cup Butter, softened
1/4 cup mild flavor molasses
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice*
1/3 cup uncooked quick-cooking oats

1 (15-ounce) can pumpkin
1/2 cup sugar
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 teaspoon pumpkin pie spice*
2 Eggs

1 cup powdered sugar
1 tablespoon  Butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons  Fat Free Half & Half

Heat oven to 350°F.

Combine 1 1/2 cups sugar, 1 cup butter and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda and 1 teaspoon pumpkin pie spice; beat at low speed until well mixed. Place 3/4 cup mixture into bowl. Add oats to 3/4 cup molasses mixture; mix well. Set aside.

Press remaining mixture into ungreased 15x10x1-inch baking pan.

Combine pumpkin, 1/2 cup sugar, cream cheese, 1 teaspoon vanilla and 1 teaspoon pumpkin pie spice in bowl. Beat until well mixed. Add eggs; continue beating until well mixed. Spread mixture over crust to within 1/4 inch of edge. Crumble reserved oat mixture over filling. Bake 25-30 minutes or until topping is light golden brown. Cool completely.

Combine powdered sugar, 1 tablespoon butter and 1/4 teaspoon vanilla in bowl. Beat at medium speed, gradually adding enough half & half for desired drizzling consistency. Drizzle over cooled bars. Store bars in loosely covered container in refrigerator.

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Beth cut this recipe in half.  I made it in a 9 x 13 glass pan.  It did take an extra 15 minutes to bake because it was a thicker bar.

No comments:

Post a Comment