Gingerbread Pumpkin Bars

Shelly Domke

"I got this from a co-worker. Wow are they the best pumpkin bars I have ever had. Beware - they are ADDICTIVE! They are fairly filling, too, so don't eat to much during dinner. Save room for these!"
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0 servings
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Original recipe yields 20 servings

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  • Prep

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  1. Heat oven to 350 degrees
  2. Combine 1 1/2 cups sugar, 1 cup butter and molasses in large bowl.
  3. Beat at Medium speed until creamy.
  4. Reduce speed to low.
  5. Add flour, baking soda, 1 tsp pumpkin pie spice.
  6. Beat until well mixed.
  7. Place 3/4 cup mixture in small bowl.
  8. Add oats and mix well.
  9. Press remaining mixture into 9x13 baking pan
  10. Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 tsp pumpkin pie spice in medium bowl.
  11. Beat until well mixed.
  12. Add eggs; continue beating until well mixed.
  13. Spread mixture over crust to within 1/4 inch of edge.
  14. Crumble reserved oat mixture over filling.
  15. Bake for 25-30 minutes or until topping is light golden brown.
  16. Cool completely.
  17. Combine powdered sugar, 1 tbsp butter and vanilla in small bowl.
  18. Beat at medium speed, gradually adding enough half and half or milk for desired drizzling consistency.
  19. Drizzle over cooled bars.
  20. Store bars in loosely covered container in the refrigerator.


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