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Pumpkin and an apology….

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These Gingerbread Pumpkin Bars have a gingerbread cookie base, with pumpkin cream cheese filling, topped with gingerbread crumb and icing.

First off let me just say how sorry I am that I haven’t really been able to get around and read other people’s blogs.

I have been decent about getting stuff up of my own, but bad about getting to others.

Sorry to say it will probably be that way for a couple more weeks.

I also seem to be missing all sorts of blogging events…sigh. 🙁

One of the ones I missed that I thought was neat was to make a recipe that came from someone else’s blog.

There could have been a ton that I chose but the other day I was on Culinary in the Desert and found Gingerbread Pumpkin Bars.

Boy did those sound like something I needed.

And once you make them. you will realize you needed them too.

The bars come with a glaze but I made most of mine without it and like them both ways.

I really loved the gingerbread base that is used in these bars.

It was really buttery, but considering the fact that the recipe came from Land O’ Lakes butter, I guess I should not be surprised.

When I make these again I will probably toss in a little candied ginger into the base for a little kick.

These bars are a great way to welcome the Fall season in to your home.

Hope you all have a great week, I am off to pack more boxes!!!

P.S. It’s a great day to buy my cookbook.

Want More Pumpkin Recipes? Try these:

Brown Butter Pumpkin Pie Layer Cake

Pumpkin Butterscotch Cake

Salted Caramel Frosted Pumpkin Cupcakes

Pumpkin Oreo Coffee Cake

Apple Cider Whiskey Glazed Pumpkin Pull Apart Bread

Gingerbread Pumpkin Bars

Gingerbread Pumpkin Bars

Ingredients

  • For the Base:
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fresh grated nutmeg
  • 1/8 teaspoon ground cloves
  • 16 tablespoons unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup molasses
  • 1/3 cup rolled quick oats
  • For the Filling:
  • 6 ounces cream cheese, softened
  • 1 3/4 cups mashed pumpkin
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fresh grated nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons milk

Instructions

  1. Preheat oven to 350
  2. To make the base:
  3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
  4. In a large mixing bowl, beat together butter, sugar and molasses until creamy.
  5. Add dry ingredients and mix just until combined.
  6. Reserve 3/4 cup of this mixture and place in a small bowl.
  7. Scoop the remaining mixture into a 10″ x 15″ baking pan lightly coated with nonstick spray.
  8. Add the oats to the reserved mixture and mix until combined – set aside.
  9. To make the filling:
  10. In a large mixing bowl, beat cream cheese until smooth.
  11. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves – mix until well combined.
  12. Add the eggs, one at a time, mixing just until combined.
  13. Scoop the mixture over the uncooked base and use an offset spatula to evenly spread the mixture over the top.
  14. Crumble reserved oat mixture over filling.
  15. Bake until the topping is a golden brown, about 25-30 minutes.
  16. Remove and place on a wire rack to cool completely.
  17. To make the Glaze:
  18. In a small bowl, mix together powdered sugar, butter, and vanilla.
  19. Mix in just enough milk until the mixture will easily flow from a spoon – drizzle over cooled bars.
© Peabody

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Comments

  1. I was just on Joe’s blog today and saw these bars – copy/pasted the recipe immediately so I can make them. How funny (and wonderful!) that you liked them that much too!

    They look so good! I love your drizzle.. ohhh la la 😉

    xoxo

    Reply

  3. no need to apologize – life gets busy, and sometimes does not permit time to view everyone’s blogs. at least you are keeping up with your own blog!! that’s most important, since all your posts are filled with great content and photographs :0)

    the gingerbread pumpkin bars are quite festive, and gorgeous as well!

    Reply

  7. I have been feeling the same lately…I hate it when I update my blog without going over all my favs first….feels like cheating. But you have to do what you have to do.

    Reply

  14. I’ve been feeling the same way (partly because I have two sites that are very different from one another) and partly because of work. These pumpkin bars look great. It just so happens I have a couple o’ baby pumpkins I’ve been wanting to make something with…have you used fresh pumpkin before for something like this? Is it worth it?

    Reply

  17. Oh shoot. I signed up for that one – I hope the deadline hasn’t passed! I chose my recipe today. Tempura at home.

    That first picture literally made me drool on my keyboard. YUM.

    Reply

  19. Hi Peabody! I just read your comment on my blog – your site is so inspirational, and the photographs of all of your decadent creations are simply breathtaking!! I would be more than happy to share the carob-hemp square and pumpkin loaf recipes with you – I would LOVE to her your take on the carob-hemp squares!! I swear, they’re so rich and dense, I bet you’d like them. Let me know, Peabody!! And thanks for visiting my blog, since I love visiting yours :0)

    Reply

  20. those look great..I like the way the glaze run down them rather than sitting on top….MMM..I want to make some of these…putting them in the queue, LOL!

    Reply

  21. I’ve never baked with pumpkin before so I think these would be a good way to break myself gently in! Good luck with all the moving I hope to be a homeowner someday too….!

    Reply

  23. Peabody, I always thought you were one of the best at keeping up with other blogs – everytime I visited a page you had already commented! It gets overwhelming sometimes and I think you have perfectly legit excuse. Good luck with the move, and hope those pumpkin bars carry you through the packing – they look delish!

    Reply

  24. Peabody, you make everything look so incredibly appetizing…who on earth could resist these gingerbread pumpkin bars?! And that glaze enticingly drizzled over the top…perfection! Good luck with all the packing…isn’t that just the worst part about moving?

    Reply

  27. I just pulled these out of the oven and they are soooooo good! I did have a little “oops” because I used a standard jelly roll pan with 1 inch sides and it spilled over. Luckily I caught it and put a cookie sheet underneath. I did add chopped toasted pecans to the top. I am waiting for it to cool and drizzle the icing…I HAD TO have a taste while it was warm!!!! Do I need to refrigerate them? Thanks for posting the recipe and, as always, a great photo of your baking! Good luck with the move…hope all goes well…thanks again..j

    Reply

  29. Wow! My sister baked these yesterday and I got to try them this morning. I am ashamed to say that I ate four bars… and the day is just beginning. What can I say, they taste so good! What a delicious autumn treat… I can’t get them out of my head. I gotta go get another one. Bye!

    Reply

  30. Isn’t it amazing the guilt we put on ourselves about blogging? I feel the same guilt lately! Slowly and surely I’m getting around to read more blogs again, but it has taken awhile.
    Those bars look fantastic!

    Reply

  31. I don’t usually comment but after trying this recipe I felt it was the least I could do to say thank you. These are delightful! I am in love! So thanks for making my day infinitely more tasty, keep up the good work.

    Reply

  33. I made these bars for a party this weekend and they were To. Die. For. AWESOME. Thanks so much for the recipe… I had to give out copies of it to people at the party!

    Reply

  34. These were really good!! I made them without the streusel topping just to save myself the step. I just added the extra crust to the bottom to no ill effect. Yummy and easy.

    They were sweet, though. I can’t imagine them with the frosting.

    Just as an fyi, I didn’t have molasses so I did half white, half brown sugar and brown rice syrup for the molasses. Also seemed to work.

    Reply

  36. Hi, I was wondering if you can use Pumpkin Puree (can) instead of Mashed Pumpkin?? If so, how much is required for this recipe? Thank you. This recipe looks amazing. Can’t wait to try it.

    Reply

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