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Gingerbread Pumpkin Bars

The flavors of fall come together with a gingerbread twist in these perfectly spiced pumpkin bars. The creamy pumpkin filling rests between a hearty gingerbread crust and a sweet crumb topping.

Prep
Cook
Serves 12people
Ingredients
Gingerbread Crust:
1
(14-15 oz. pkg.) gingerbread cake mix + oil water and eggs listed on box
1
cup crushed gingersnaps (about 20 cookies)
4
tbsp butter, melted
Crumb Topping:
3/4
cup sugar
1/2
cup butter, softened
2
tbsp molasses
1
cup all-purpose flour
3/4
tsp baking soda
1/2
tsp pumpkin pie spice
1/3
cup uncooked quick-cooking oats
Pumpkin Filling:
1
can (15 oz) pumpkin puree (NOT pumpkin pie filling)
1/4
cup granulated sugar
1/4
cup molasses
8
oz cream cheese, softened
1
tsp vanilla extract
1
tsp pumpkin pie spice
2
large eggs
Directions
1.
For Gingerbread Crust: Prepare and bake gingerbread cake mix as directed on box. Cool cake completely. Heat oven to 350° and crumble 1 1/2 cups of cooled gingerbread cake. Combine, crumbled gingerbread, crushed gingersnaps and melted butter in a mixing bowl, and stir until well combined. Press the mixture into the bottom of a 9-inch square pan. Bake for 5 minutes to set crust
2.
For Oat Crumb Topping: Combine sugar, butter, and molasses in a bowl. Beat at medium speed until creamy. Add flour, baking soda, and pumpkin pie spice; beat at low speed until well mixed. Add oats mix well and set aside.
3.
For the Pumpkin Filling: Combine pumpkin, sugar, molasses, cream cheese, vanilla and pumpkin pie spice in a bowl. Beat until well mixed. Add eggs; continue beating until well mixed. Spread mixture over crust. Crumble oat topping over filling. Bake in 350° oven for 25-30 minutes or until topping is light golden brown. Cool completely.

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