Saturday, February 6, 2010

Gingerbread Pumpkin Bars

I forgot I hadn't posted about these yet so I apologize for the fact that they're kind of out of season now, with the the pumpkin and gingerbread. But I'd happily eat these bars any time of year because they're so incredibly tasty. Gingerbread crust with a cream cheese pumpkin filling. I omitted the drizzle that's supposed to be on top which I'm sure is good but I wouldn't say it's necessary. I used old fashioned rolled oats instead of quick oats and while it was fine, I definitely think the quick oats are better otherwise in the crumble part on top you have big oats flakes. The only bad thing about these bars, which is hardly a bad thing at all, is that I found the crust only stayed firm/hard for the first two days and then became quite soft.

If this sounds good, you might also like:
Ginger Spice Cookies
Snickerdoodle Blondies
Pumpkin Loaf
Chocolate Fudge Souffle Bars

Gingerbread Pumpkin Bars
Adapted from Culinary Concoctions by Peabody who adapted from Culinary in the Desert from Land O Lakes

I halved the recipe and made it in a 9x9 pan. What I've posted below is the full recipe though.

For the bars
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

Preheat oven to 350F

To make the bars

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10″ x 15″ baking pan lightly coated with nonstick spray.

Add the oats to the reserved mixture and mix until combined – set aside.

To make the filling

In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves – mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.

Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.


Chef Aimee said...

Honestly, pumpkin is never out of season for me! AND I have some seen some great summer trifles using gingerbread! MMM!

Jacqueline said...

Mmmmmmmm, gorgeous Ashley! I don't care which season it is :)

Ricki said...

If anyone else is like me, they've got at least 2 huge cans of pumpkin in the cupboard leftover from the Thanksgiving/Christmas season. . . you can always enjoy pumpkin! These look great. :)

Rebecca said...

Yum! I've got leftover cans of pumpkin too. Though mine is on purpose. I love pumpkin, but you can never get it in the stores during the "off season" so I just stock up every year. This recipe is a strong candidate for one of those precious few cans! :P

Beatrice said...

My mom used to make gingerbread cookies for Valentine's day (with little cinnamon "hearts") -- so I think you're still well within gingerbread season. And, I agree with other commenters that pumpkin can be enjoyed year round. These sound really really good!

Erin said...

These look delicious! I love pumpkin and gingerbread together.

Clare and Gary said...

Look lovely... as per usual... I've nominated you for a Kreativ blogger award.. your recipes are good enough to turn me vegetarian!

thanks for all the yummy posts

Mini Baker said...

mmm gingerbread AND pumpkin? this is my dream recipe :)

Helene said...

I love all of these ingredients. That looks delicious.

Natalie... said...

Ooh wow these look tasty, I've never had pumpkin in anything sweet before, I really want to try it!

Sophie said...

Mmmmmmm,...georgous & oh so tempting too!

Pure lovelyness!!!

Teanna said...

Pumpkin and gingerbread is never out of season in my opionion! Those look outrageously delicious!

Sara said...

Oh these look wonderful! I love, love, love pumkin. It's in seasonal all year long for me, not just during fall.

Johanna GGG said...

I'll eat these any time of year - in fact I am already wondering when I can make these