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Yummy and delicious!
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Jo Ann's Gingerbread Pumpkin Bars
2 c. sugar, divided
1 c. butter, softened
1/4 c. molasses
2-1/4 c. all-purpose flour
1-1/2 t. baking soda
2 t. pumpkin pie spice, divided
1/3 c. quick-cooking oats, uncooked
15-oz. can pumpkin
2 3-oz. pkgs. cream cheese, softened
1-1/2 t. vanilla extract
2 eggs
Combine 1-1/2 cups sugar, butter and molasses in a bowl. Beat with an electric mixer on medium speed until creamy. Add flour, baking soda and one teaspoon pie spice; beat on low speed until mixed. Reserve 3/4 cup mixture in a bowl; add oats, mix well and set aside. Press remaining mixture into an ungreased 15"x10" jelly-roll pan. In a bowl, combine pumpkin, remaining 1/2 cup sugar, cream cheese, vanilla and remaining pie spice. Beat until well mixed. Add eggs; beat until smooth. Spread mixture over crust in pan; crumble reserved oat mixture over all. Bake at 350 degrees for 25 to 30 minutes, until golden. Cool completely. Drizzle Glaze over cooled bars. Store bars, covered, in the refrigerator. Serves 12.
Glaze:
1 c. powdered sugar
1 T. butter, softened
1/4 t. vanilla extract
1 to 2 t. half-and-half
Combine powdered sugar, butter and vanilla in bowl. Beat with an electric mixer at medium speed, gradually adding enough half -and-half for desired drizzling consistency.
Recipe source: http://gooseberrypatch.typepad.com/blog/jo-anns-pumpkin-gingerbread-bars.html
enjoy
hugs,
peg
Jo Ann's Gingerbread Pumpkin Bars
2 c. sugar, divided
1 c. butter, softened
1/4 c. molasses
2-1/4 c. all-purpose flour
1-1/2 t. baking soda
2 t. pumpkin pie spice, divided
1/3 c. quick-cooking oats, uncooked
15-oz. can pumpkin
2 3-oz. pkgs. cream cheese, softened
1-1/2 t. vanilla extract
2 eggs
Combine 1-1/2 cups sugar, butter and molasses in a bowl. Beat with an electric mixer on medium speed until creamy. Add flour, baking soda and one teaspoon pie spice; beat on low speed until mixed. Reserve 3/4 cup mixture in a bowl; add oats, mix well and set aside. Press remaining mixture into an ungreased 15"x10" jelly-roll pan. In a bowl, combine pumpkin, remaining 1/2 cup sugar, cream cheese, vanilla and remaining pie spice. Beat until well mixed. Add eggs; beat until smooth. Spread mixture over crust in pan; crumble reserved oat mixture over all. Bake at 350 degrees for 25 to 30 minutes, until golden. Cool completely. Drizzle Glaze over cooled bars. Store bars, covered, in the refrigerator. Serves 12.
Glaze:
1 c. powdered sugar
1 T. butter, softened
1/4 t. vanilla extract
1 to 2 t. half-and-half
Combine powdered sugar, butter and vanilla in bowl. Beat with an electric mixer at medium speed, gradually adding enough half -and-half for desired drizzling consistency.
Recipe source: http://gooseberrypatch.typepad.com/blog/jo-anns-pumpkin-gingerbread-bars.html