GINGERBREAD-PUMPKIN CRUMBLE BARS
Imagine the flavors of Fall and Winter merge to create the ideal dessert. Bake our Gingerbread-Pumpkin Crumble Bars for your friends and family. These bars pair perfectly with a cup of coffee or tea.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h55m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix flour, baking powder and 1 tsp. spice until blended. Beat butter, 1 cup sugar and 1/4 cup molasses in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Remove 1 cup dough; place in medium bowl. Add oats; mix with fingers or fork until mixture resembles coarse crumbs. Set aside. Press remaining dough onto bottom of prepared pan.
- Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add pumpkin, vanilla, remaining molasses and spice; mix well. Blend in eggs; pour over crust. Sprinkle with reserved crumb mixture.
- Bake 30 to 35 min. or until topping is golden brown. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.8001 g, Sugar 0 g, Protein 3 g
GINGERBREAD PUMPKIN BARS
Make and share this Gingerbread Pumpkin Bars recipe from Food.com.
Provided by Courtly
Categories Bar Cookie
Time 50m
Yield 48 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 124.5, Fat 5.6, SaturatedFat 3.5, Cholesterol 23.6, Sodium 82.8, Carbohydrate 17.6, Fiber 0.3, Sugar 11.9, Protein 1.4
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