The makings of a tradition...

Gingerbread Pumpkin Squares

courtesy of www.landolakes.com

Prep time: 25 minutes 
Total time: 1:20

48 bars

Bar

1 1/2 cups sugar

1 cup Land O Lakes® Butter, softened

1/4 cup mild flavor molasses

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon pumpkin pie spice*

1/3 cup uncooked quick-cooking oats

Filling

1 (15-ounce) can cooked pumpkin

1/2 cup sugar

2 (3-ounce) packages cream cheese, softened

1 teaspoon vanilla

1 teaspoon pumpkin pie spice*

2 Land O Lakes® Eggs

Glaze

1 cup powdered sugar

1 tablespoon Land O Lakes® Butter, softened

1/4 teaspoon vanilla

1 to 2 tablespoons Land O Lakes® Fat Free Half & Half or milk

Heat oven to 350°F. Combine 1 1/2 cups sugar, 1 cup butter and molasses in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, baking soda and 1 teaspoon pumpkin pie spice. Beat until well mixed. Place 3/4 cup mixture in small bowl. Add oats to 3/4 cup molasses mixture; mix well. Set aside.

Press remaining mixture into ungreased 15x10x1-inch jelly-roll pan.

Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 teaspoon pumpkin pie spice in medium bowl. Beat until well mixed. Add eggs; continue beating until well mixed. Spread mixture over crust to within 1/4 inch of edge. Crumble reserved oat mixture over filling. Bake for 25 to 30 minutes or until topping is light golden brown. Cool completely.

Combine powdered sugar, 1 tablespoon butter and vanilla in small bowl. Beat at medium speed, gradually adding enough half & half for desired drizzling consistency. Drizzle over cooled bars. Store bars in loosely covered container in refrigerator.

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Recipe Tip: Bars are best made no more than 1 day ahead as the crust starts to soften.



I made these bars for a potluck and it went over crazy well! They were SO good! You definitely have to make these!