Gingerbread Pumpkin Bars

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Gingerbread Pumpkin Bars


  • 1½ cups sugar
  • 1 cup butter, softened
  • ¼ cup fancy molasses
  • 2¼ cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tsp pumpkin pie spice*
  • 1/3 cup uncooked quick-cooking oats
  • 2 cups cooked pumpkin
  • ¼ cup sugar
  • ¼ cup fancy molasses
  • 250 g cream cheese, softened
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice*
  • 2 eggs

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

  • 1 cup powdered sugar
  • 1 Tbsp butter, softened
  • ¼ tsp vanilla
  • 1 to 2 Tbsp milk


  1. For the bar: Combine sugar, butter and molasses in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour, baking soda and pumpkin pie spice. Beat until well mixed. Place ¾ cup of the mixture in small bowl, add oats and mix well. Set aside. Press remaining mixture into un-greased 15"x10"x1" jelly-roll pan.
  2. For the filling: Preheat oven to 350°F. Combine all the ingredients in medium bowl except the eggs. Beat until well mixed. Add eggs and continue beating until well mixed. Spread mixture over the pressed bar mixture to within ¼" of edge. Crumble reserved oat mixture over filling. Bake for 25 to 30 minutes or until topping is light golden brown. Cool completely.
  3. For the glaze: Combine powdered sugar, butter and vanilla in small bowl. Beat at medium speed, gradually adding enough milk for desired drizzling consistency. Drizzle over cooled bars.
Recipe Tip:

– Bars are best made no more than 1 day ahead as the crust starts to soften.
– Store in loosely covered container in refrigerator.

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