Pumpkin Gingerbread Bars

Ingredients

For the bars
• 2 1/4 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fresh grated nutmeg
• 1/8 teaspoon ground cloves
• 2 sticks unsalted butter, softened
• 1 1/2 cups sugar
• 1/4 cup molasses
• 1/3 cup rolled oats
For the filling
• 6 ounces cream cheese, softened
• 1 3/4 cup pumpkin puree
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fresh grated nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs
For the drizzle
• 1 cup powdered sugar
• 1 tablespoon butter, softened
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons milk

Instructions

1. Preheat oven to 350°.
To make the bars
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
3. 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.
4. Add the oats to the reserved mixture and mix until combined – set aside.
To make the filling
5. 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.
6. 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
7. 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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