First off let me just say how sorry I am that I haven’t really been able to get around and read other people’s blogs. I have been decent about getting stuff up of my own, but bad about getting to others. Sorry to say it will probably be that way for a couple more weeks.
I also seem to be missing all sorts of blogging events…sigh. One of the ones I missed that I thought was neat was to make a recipe that came from someone else’s blog. There could have been a ton that I chose but the other day I was on Culinary in the Desert and found gingerbread pumpkin bars. Boy did those sound like something I needed. The bars come with a glaze but I made most of mine without it and like them both ways. I really loved the gingerbread base, it was really buttery, but considering the fact that the recipe came from Land O’ Lakes butter, I guess I should not be surprised. When I make these again I will probably toss in a little candied ginger into the base for a little kick.
These are a great way to welcome the Fall season in to your home.
Have a great week, I am off to pack more boxes!!!

Gingerbread Pumpkin Bars

For the bars

2 1/4 cups all-purpose 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
16 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

For the filling

6 ounces cream cheese, softened
1 3/4 cups mashed pumpkin
1/2 cup granulated 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 confectioners’ sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk

Preheat oven to 350

To make the bars

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

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.

Add the oats to the reserved mixture and mix until combined – set aside.

To make the filling

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.

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

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.

Adapted from Land O’ Lakes and found on Culinary in the Desert