Gingerbread Pumpkin Bars
This recipe came from Peabody.
I made it on Thursday for my co-worker's last day at our work. It received rave reviews from the staff. I even went out and bought new whole spices to grind up since some of mine were either old or pre-ground. Mmmmm... that makes the whole baking experience even that much more fun. The only issue was trying to make pretty presentation since the bars don't come out really firm.
Ingredients:
For the bars:
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. fresh grated nutmeg
1/8 tsp. ground cloves
16 tsp. unsalted butter, softened
1 1/2 c. granulated sugar
1/4 c. molasses
1/3 c. rolled quick oats
For the filling:
6 oz. cream cheese, softened
1 3/4 c. mashed pumpkin
1/2 c. granulated sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
2 large eggs
For the drizzle:
1 c. confectioners’ sugar
1 Tbsp. butter, softened
1/4 tsp. vanilla
1 to 2 Tbsp. milk
Preheat oven to 350 F.
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.
To make the drizzle:In a small bowl, mix together confectioners’ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.
I made it on Thursday for my co-worker's last day at our work. It received rave reviews from the staff. I even went out and bought new whole spices to grind up since some of mine were either old or pre-ground. Mmmmm... that makes the whole baking experience even that much more fun. The only issue was trying to make pretty presentation since the bars don't come out really firm.
Ingredients:
For the bars:
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. fresh grated nutmeg
1/8 tsp. ground cloves
16 tsp. unsalted butter, softened
1 1/2 c. granulated sugar
1/4 c. molasses
1/3 c. rolled quick oats
For the filling:
6 oz. cream cheese, softened
1 3/4 c. mashed pumpkin
1/2 c. granulated sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
2 large eggs
For the drizzle:
1 c. confectioners’ sugar
1 Tbsp. butter, softened
1/4 tsp. vanilla
1 to 2 Tbsp. milk
Preheat oven to 350 F.
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.
To make the drizzle:In a small bowl, mix together confectioners’ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.
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Contact
- Stephanie "keckie"
- Englewood, Colorado, United States
- Want to buy my cupcakes? Email me at keckie.swenson@gmail.com
2 comments:
You are such an amazing cook! So when will you be bringing these yummy treats in???
looks yummy.
http://consumerzoneblog.blogspot.com/
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