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.

 

GINGERBREAD PUMPKIN BARS

Ingredients:

• 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

Directions:

FOR THE BAR:

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.

FOR THE FILLING:

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.

FOR THE GLAZE:

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,

 

Cheers!

 

 

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