Gingersnap Pumpkin Bars | Sugar for Breakfast: Gingersnap Pumpkin Bars

Sunday, November 17, 2013

Gingersnap Pumpkin Bars

Oh. Em. Gee.
These bars were kind of an experiment bar...and they came out tasting a little bit like heaven.
When molasses and pumpkin get together and make a baby, these are the result. Seriously.
The crust is the chewy and full of rich, dark flavor. The pumpkin is moist, soft and flavorful. The topping adds a bit of a crunch, and the icing just rounds it all out
If you are looking for a different pumpkin bar recipe, this is the one for you. These would a perfect addition to a Thanksgiving dessert bar line-up.
We all know that pumpkin cheesecake with a gingersnap crust is extremely popular (because pumpkin and gingersnap together work like magic).
They are pretty sweet, so small bars is key with these babies.

I adapted the recipe from a Land O Lakes butter recipe. I used their gingersnap crust recipe and made my own pumpkin bar concoction to use as the filling. 
So, wipe the drool off of your chin and go make these. Now. You will l.o.v.e them.

Gingersnap Pumpkin Bars

by Emily Chhouy
Prep Time: 20 min
Cook Time: 30 min
Ingredients (2 dozen bars)
    Gingersnap Crust
    • 1 1/2 cups sugar
    • 1 cup butter, softened
    • 1/4 cup molasses
    • 2 1/4 cups flour
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon pumpkin pie spice
    • 1/3 cup quick-cooking oats
    Pumpkin Filling
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 1-15oz can pumpkin
    • 6 tablespoons butter, melted
    • 3 eggs
    • 2 cups flour
    • 2 teaspoons pumpkin pie spice
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 1/2 tablespoons butter
    • 1/2 teaspoon vanilla
    • 1 cup powdered sugar
    • 2-3 tablespoons milk or heavy cream
    Preheat oven to 350
    In a large bowl cream together the sugar, butter and molasses.
    Add flour, baking soda and pumpkin pie spice.
    Beat until mixed.
    Reserve 3/4 cup of the mixture in a small bowl; add the oats and mix well until crumbly. Set aside.
    Press the remaining mixture into an ungreased 9x13 baking dish or a 10x15 jelly-roll pan.
    In a large bowl cream together the sugars, pumpkin and eggs.
    Mix in the melted butter.
    Add the flour, pumpkin pie spice, baking soda, and baking powder.
    Beat until well combined.
    Pour evenly over the crust.
    Sprinkle the reserved crumbles with the oats over the top of the pumpkin filling.
    Bake for 30 minutes, or until top is golden brown.
    Let cool completely
    In a small bowl, mix together the butter, vanilla, powdered sugar, and milk until drizzle reaches desired consistency for drizzling over the top.
    Drizzle over the top of the cooled bars.
    Cut into serving-sized squares.
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    1 comment :

    1. My 21 year old stopped by, found the pan of bars and said, "Did you make these cuz these are delicious!"



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