This was a huge hit!!!

Gingerbread Pumpkin Bars

So I made these for a ward temple night and they couldn't get enough of them.  The entire 15x11 sheet pan was gone by the end of the night!!!  Can you blame them?!?!  Look at those babies!!! Luckily I managed to save one for my husband who was home with our little girl.  

I know it is more of a fall recipe but you can buy pumpkin year round and it is just tooooooo good to not try right now!!!

Just as a side not when it calls for sugar I did half granulated and half brown.  I couldn't resist!  The filling might have been all brown!  Ha ha

Try it and come back and let me know what you think!!!

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

(I did my own drizzle but you can use this recipe too!)

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.