Gingerbread Pumpkin Bars

Gingerbread Pumpkin Bars-2


1 1/2cups sugar
1cup butter, softened
1/4cup Crosby's Fancy Molasses
2 1/4cups all-purpose flour
1 1/2teaspoons baking soda
1teaspoon pumpkin pie
1/3cup uncooked quick-cooking oats
Pumpkin Filling
2cups pumpkin puree
1/4cup sugar
1/4cup Crosby's Fancy Molasses
250grams cream cheese, softened
1teaspoon vanilla extract
1teaspoon pumpkin pie spice
2 eggs
Glaze (Optional)
1cup powdered sugar
1tablespoon butter, softened
1/4teaspoon vanilla
1 to 2 tablespoon milk


For the bar:

  1. 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.
  2. Place ¾ cup of the mixture in small bowl, add oats and mix well. Set aside.
  3. Press remaining mixture into un-greased 15″x 10″x 1″ jelly-roll pan (sided cookie sheet).

For the filling:

  1. Preheat oven to 350F. Combine all ingredients in medium bowl except 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.

For the glaze:

  1. 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.


About the Author:

Bridget Oland is a creative home cook and food blogger for Crosby Molasses. A mom of two young kids, Bridget shares recipes for wholesome everyday food that’s family friendly and showcases the natural goodness, versatility and tangy sweet flavour of molasses.