Gingerbread Pumpkin Bars

Wow. These Gingerbread Pumpkin Bars smell like fall. I took a bite, and oh wow, it felt cozy.

They are soft. They are spicy. The pumpkin makes them warm and sweet.

Each bite hugs your taste buds. The ginger and pumpkin mix so well. I kept going back for more.

So, yeah, let’s make them together. I’ll show you my easy way at home. Grab a pan, and let’s bake!

Why You’ll Love This Recipe

• Perfect for Fall: Combines the flavors of pumpkin spice and molasses for a seasonal treat that never disappoints.
• Easy to Make: Simple steps make this dessert achievable even for beginner bakers.
• Moist and Creamy: A buttery gingerbread base paired with a luscious pumpkin cream cheese filling makes for an irresistible texture.
• Great for Sharing: Cut into bars for easy serving at potlucks, parties, or as a weekday indulgence.
• Customizable: Add your twist with nuts, chocolate chips, or caramel drizzle for an extra special touch.

Required Kitchen Tools

To prepare these Gingerbread Pumpkin Bars, you’ll need:

• Mixing bowls (medium and large)
• Hand or stand mixer
• Measuring cups and spoons
• Spatula
• 9×13-inch baking dish
• Parchment paper
• Whisk
• Offset spatula (optional, for even layering)

Ingredients

Here’s what goes into making these decadent bars:

For the Gingerbread Bar Base:

• Granulated sugar: 1 ½ cups
• Butter (softened): 1 cup (Land O Lakes® recommended)
• Molasses: ¼ cup (mild flavor works best)
• All-purpose flour: 2 ¼ cups
• Baking soda: 1 ½ teaspoons
• Pumpkin pie spice: 1 teaspoon
• Quick-cooking oats: ⅓ cup (adds a slight chewiness)

For the Pumpkin Filling:

• Pumpkin puree: 1 (15-ounce) can
• Granulated sugar: ½ cup
• Cream cheese (softened): 6 ounces
• Vanilla extract: 1 teaspoon
• Pumpkin pie spice: 1 teaspoon
• Eggs: 2 large

For the Glaze:

• Powdered sugar: 1 cup
• Butter (softened): 1 tablespoon
• Vanilla extract: ¼ teaspoon
• Half & half: 1–2 tablespoons (Land O Lakes® Fat Free recommended for a creamy consistency)

How to Make Gingerbread Pumpkin Bars

Follow these step-by-step instructions for the best results:

1. Prepare the Bar Base

1. Cream the Sugar and Butter:
   In a large bowl, use a hand or stand mixer to beat the granulated sugar and softened butter until light and fluffy (about 2-3 minutes). Mix in the molasses until fully incorporated.
2. Combine the Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and quick-cooking oats. Gradually add the dry mixture to the wet mixture, mixing on low speed until combined.
3. Press into Pan:
   Line a 9×13-inch baking dish with parchment paper for easy removal. Spread the gingerbread mixture evenly into the pan using a spatula. Set aside.

2. Make the Pumpkin Filling

1. Blend the Ingredients:
   In a medium bowl, beat together the pumpkin puree, granulated sugar, softened cream cheese, vanilla extract, pumpkin pie spice, and eggs until smooth and creamy.
2. Layer Over the Base:
   Pour the pumpkin filling over the gingerbread base, spreading it evenly with an offset spatula if needed.

3. Bake to Perfection

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Bake:
   Place the dish in the oven and bake for 35-40 minutes, or until the pumpkin layer is set and a toothpick inserted into the center comes out clean.
3. Cool:
   Allow the bars to cool completely in the pan. This step ensures clean slices later.

4. Make the Glaze

1. Mix the Glaze Ingredients:
   In a small bowl, whisk together the powdered sugar, softened butter, vanilla extract, and 1-2 tablespoons of half & half until smooth and pourable.
2. Drizzle the Glaze:
   Once the bars are completely cool, drizzle the glaze over the top using a spoon or piping bag for a polished look.

5. Slice and Serve

Carefully lift the bars from the pan using the parchment paper. Slice into squares or rectangles and serve.

Variations for Gingerbread Pumpkin Bars

• Add Crunch: Sprinkle chopped pecans or walnuts over the pumpkin layer before baking.
• Chocolate Twist: Fold mini chocolate chips into the pumpkin filling for added richness.
• Extra Spice: Boost the spice level with an additional ½ teaspoon of ground cinnamon or ginger.
• Caramel Drizzle: Substitute the glaze with caramel sauce for a gooier treat.

Serving and Storing Gingerbread Pumpkin Bars

How to Serve:

• As-is: Perfect for enjoying with coffee or tea.
• With Ice Cream: Serve warm bars with a scoop of vanilla ice cream for a decadent dessert.
• Holiday Dessert Board: Arrange alongside cookies, truffles, and seasonal treats for a festive spread.

Storing Tips:

• Refrigerator: Store bars in an airtight container in the fridge for up to 5 days.
• Freezer: Wrap each bar individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

Nutrition Information (Per Bar)

Nutrient	Amount
Calories	285
Total Fat	12g
Saturated Fat	7g
Cholesterol	65mg
Sodium	210mg
Total Carbohydrates	40g
Dietary Fiber	1g
Protein	4g

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes! Just ensure it’s thick and not watery. If needed, strain it through cheesecloth before using.

Can I make these gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. Ensure the oats are certified gluten-free as well.

Do I have to refrigerate the bars?

Yes, due to the cream cheese filling, these bars should be refrigerated.

Can I double the recipe?

Absolutely! Use two 9×13 pans or one larger pan if your oven can accommodate it.