Sunday, October 13, 2013

Cake Dome Sunday #36: Gingerbread Pumpkin Bars

Nothing says autumn to me like the aroma of gingerbread and the flavors of pumpkin and spices.  Today I'm doing some baking for our Thanksgiving feast which here in Canada is tomorrow!  This year I am not making a pumpkin pie but I didn't want to leave out a pumpkin dessert completely and that is when I decided to make Gingerbread Pumpkin Bars.  They'll be a yummy treat with left over turkey sandwiches.  I am going to make a pie and tomorrow you can see (and get the recipe for) Cranberry Chess Pie

So today, I present GINGERBREAD PUMPKIN BARS and the recipe.  If you have gingerbread lovers in your home you'll certainly want to give these a try.


  • 1 1/2 cups sugar
  • 1 cup butter, softened
  • 1/4 cup of Fancy Molasses (I used Crosby's 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
Pumpkin Filling:
  • 2 cups pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup sugar
  • 1/4 cup Fancy Molasses
  • 250 g (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla paste
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
Glaze (optional )
  • 1 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla paste
  • 1 to 2 tablespoons milk

  1. Combine sugar, butter and molasses in a large bowl.  Beat at medium speed until creamy.  Reduce speed to low.  Add flour, baking soda and pumpkin pie spice and beat until well mixed.
  2. Place 3/4 cup of the bar mixture in a small bowl and add the quick oats and mix well.  Set the bowl aside.
  3. Press remaining mixture into an un-greased 15" X 10" X 1" jelly-roll pan pressing evenly with the back of a spoon.
  1. Preheat oven to 350 degrees F.  Combine all ingredients in a medium bowl except for the eggs.  Beat well until completely blended.  Add eggs and continue beating until well blended.
  2. Spread mixture over the pressed bar mixture to within 1/4" of the edge.
  3. Crumble reserved oat mixture over filling.
  4. Bake for 25 to 30 minutes or until the topping is light golden brown.  Cool completely.
  1. Combine powdered sugar, butter and vanilla in a small bowl.  Beat at medium speed, gradually adding enough milk for desired drizzling consistency.
  2. Drizzle over cooled bars.
*Bars are best made no more than 1 day ahead as the crust starts to soften after a couple days.
*Store in loosely covered container in the refrigerator

Until next time,

I was featured at:

From The Farm Blog Hop

I can be found sharing at these online parties:

 FoodySchmoody Tuesday Tastings,  Delish Dessert Link Party, Share your stuff Tuesdays, Anyonita Nibbles Tasty Tuesday'sShare it One More Time, Much Ado About MondayFeathered Nest Fridays, DIY Vintage Chic FridayThe Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Brag about it Tuesday BeBetsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Dear Creatives Inspiration


  1. Oh YUM! These look so good, I love anything gingerbread, and it sounds delicious paired with the pumpkin and drizzled with the sweet glaze! Sounds like a delicious fall dessert!!!!

  2. Wow, These look sensational. Pinning for sure! Thanks for linking up to the Marvelous Mondays link party.

  3. These look absolutely yum, will be trying them out shortly.
    Thank you.
    I am visiting you from Tasty tuesday link Party, and love your blog and am now following you.
    You would be most welcome at my blog, if you have the time or inclination, it is
    Ihope that you have a wonderful afternoon and evening. Great big hug.
    Love and best wishes

  4. Pumpkin AND gingerbread! Sounds like heaven!

  5. They sound delicious, I love both flavours. Visiting from Tasty Tuesday's. Laura@baking in pyjamas

  6. Wow! This sounds delish! I'm hosting a pillow cover giveaway that you should enter.

  7. Jennifer, I almost hate to admit that I don't like pumpkin spice or ginger. Your photography is awesome. They sure look delicious!

  8. These look marvelous! Pinned!! I am coordinating several holiday themed roundups! Below I have listed the themes. If you are interested send me an email at In the subject line put HOLIDAY ROUNDUP. I will send you an email with the details. POST FOR THE FOLLOWING THEMES: THANKSGIVING RECIPES (where this recipe would shine!)
    Cathy =)

  9. I didn't find a pin it button but I manually pinned this recipe because it looks amazing!


Thank you for taking the time to leave me a comment. I truly appreciate them.