LET'S MAKE...

Pumpkin Gingerbread Bars

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What you need:

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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9" x 13" baking dish.

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Reserve about 1 cup of this mixture for the topping and combine it with the oats.

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For the topping: Beat the cream cheese together with the condensed milk until it is smooth. Add the pumpkin and maple syrup, and blend to combine.

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Pour the pumpkin mixture over the crust and sprinkle the reserved crust and oat mixture on top. Bake in the preheated oven for about 30 - 35 minutes until just set, and the topping is light golden brown.

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Whisk the sugar, spices, butter, and vanilla together in a large bowl, then slowly add milk in tiny increments until the mixture reaches a consistency where it can easily be drizzled from a spoon over the cooled bars.

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Drizzle the icing over the gingerbread pumpkin bar, cut it into square bars, and serve.

Cooking Tips

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www.comfortablefood.com

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LET'S MAKE...

Pumpkin Gingerbread Bars

www.comfortablefood.com

Pumpkin Gingerbread Bars

What you need:

All Purpose Flour

Baking Soda

Pumpkin Puree

Cinnamon

Ginger

✓✓✓✓✓✓✓✓

Butter

Molasses

and more...

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9" x 13" baking dish.

For the bars: Whisk together the flour, baking soda, salt, cinnamon, and ginger in a medium bowl until well blended.

✓

✓

Using a larger bowl, beat the butter with the molasses and sugar until it is creamy, then add the flour mixture. Mix until it resembles coarse breadcrumbs.

✓

Reserve about 1 cup of this mixture for the topping and combine it with the oats.

Press the remaining crust into the bottom of the prepared pan, flattening out as evenly as possible.

✓

✓

For the topping: Beat the cream cheese together with the condensed milk until it is smooth. Add the pumpkin and maple syrup, and blend to combine.

Mix in the sugar, vanilla, cinnamon, ginger, nutmeg, and cloves.

✓

✓

Add the eggs, one at a time, beating well after each addition.

✓

Pour the pumpkin mixture over the crust and sprinkle the reserved crust and oat mixture on top. Bake in the preheated oven for about 30 - 35 minutes until just set, and the topping is light golden brown.

Remove the gingerbread pumpkin bar from the oven and allow it to cool on a wire rack while making the icing drizzle.

✓

✓

Whisk the sugar, spices, butter, and vanilla together in a large bowl, then slowly add milk in tiny increments until the mixture reaches a consistency where it can easily be drizzled from a spoon over the cooled bars.

✓

Drizzle the icing over the gingerbread pumpkin bar, cut it into square bars, and serve.

Cooking Tips

www.comfortablefood.com

Ready to make this?

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