Gingerbread Pumpkin Cake Bars Recipes

GINGERBREAD PUMPKIN BARS

Steps:

• Heat oven to 350. Combine 1 1/2 cups of sugar, 1 cup butter and molasses in large bowl. Beat at medium speed until creamy. Reduce heat to low; add flour, baking soda and 1 t. pumpkin pie spice. Beat until well mixed. Place 3/4 cup mixture in small bowl; add oats and mix well. Set aside.
• Press remaining mixture into ungreased 15 x 10 x 1 inch jelly-roll pan.
• Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 t. pumpkin pie spice in medium 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 for 25 to 30 minutes or until topping is light golden brown. Cool completely.
• Combine powdered sugar, 1 T. butter and vanilla in small 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 the refrigerator.

PUMPKIN GINGERBREAD BARS

Steps:

• Preheat oven to 375 degrees.
• Spray a 9" square pan with nonstick coating spray.
• Beat eggs with electric mixer at high speed 2 minutes.
• Add brown sugar 1 T at a time, beating well after each addition.
• Add pumpkin, molasses and vanilla.
• Beat at medium speed 12 minutes.
• Combine flour, baking powder, cinnamon and ginger, stir to blend.
• Add to pumpkin mixture.
• Stir well.
• Pour into prepared pan.
• Bake 20 minutes or until a wooden pick inserted in center comes out clean.
• Let cool 10 minutes in pan.
• Invert onto platter.
• Sprinkle with confectioner's sugar.
• Serve warm.