Gingerbread Pumpkin Bars

Kind of like the last post on pecan pie, these gingerbread pumpkin bars are a wee bit tardy.  I realize that although there's no law stating you can't whip up a pumpkin based recipe after Thanksgiving, Christmas always takes over and most of the recipes are geared towards all things red, green and peppermint.

[Just a forewarning though...I still have some homemade pumpkin puree to post....]

But alas I couldn't let this recipe go to waste.  I saw a ton of pumpkin recipes floating around Pinterest all throughout the fall, but these bars caught my eye because they deviated just ever so slightly from your standard pumpkin pie bars....these bars have a gingerbread base and a streusel topping.  I know, it sounds kinda funny; gingerbread AND pumpkin?  Isn't gingerbread supposed to be reserved for Christmas and gingerbread boys and girls with those cute m&m buttons?

I know it sounds weird, but somehow it works.  Gingerbread is a bit spicy, pumpkin pie is a bit spicy....so together they go, right?

I only made one change from the original Land O' Lakes recipe and omitted the glaze.  These bars were sweet enough on their own and I didn't feel they needed it.

While the bars are so delicious they probably won't last that long, I will admit that these little guys did get a bit soggy by day 2.  So just a word of warning:  if you're making them ahead of time for an event I wouldn't do so really far in advance.  To combat this I might bake the bottom layer solo for a few minutes while preparing the filling the next time I make these.

And there will definitely be a next time.  Yum!

PS If you want lots of streusel you can make extra.  There was just enough, but I might try doubling the amount I use next time.

Gingerbread Pumpkin Bars adapted from Culinary Concoctions by Peabody
Printable Version
2 1/4 C flour
1 1/2 tsp baking soda
1/2 tsp salt
1 rounded tsp pumpkin pie spice
1 C unsalted butter, softened
1 1/2 C sugar
1/4 C molasses
1/3 C rolled oats

6 oz cream cheese, softened
1 3/4 C mashed pumpkin
1/2 C sugar
1 tsp vanilla
1 rounded tsp pumpkin pie spice
2 eggs

Preheat oven to 350 degrees.  Lightly grease 10x15 baking sheet and set aside.

In medium bowl whisk together flour, soda, salt and pumpkin pie spice.

In separate large bowl beat together butter, sugar and molasses until smooth.  Add dry ingredients and mix until combined.  Reserve 3/4 C of this mixture for the streusel topping.

Press remaining gingerbread mixture into bottom of pan.

Stir oats into reserved 3/4 C mixture and set aside.

For the filling blend together cream cheese and pumpkin until smooth.  Beat in sugar, vanilla and pumpkin pie spice until just combined.

Add eggs, one at a time, beating until combined after each.

Spread filling over top of bottom layer of gingerbread crust, using spatula to smooth out.

Sprinkle reserved streusel mixture over top.

Bake 25-30 minutes or until topping is golden brown.

Cool completely before cutting into squares and serving.