Double the holiday fun with these spiced pumpkin gingerbread bars! Soft and cakey with a slight chew, these bars feature two distinct layers: pumpkin and gingerbread, which get drizzled with an irresistible cream cheese icing. While the bars look impressive, the recipe is very easy to put together with a minimal number of bowls and no electric mixer.
| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 32 bars |
Ingredients
- 6 tablespoons unsalted butter, melted and cooled
- 1/2 cup packed dark brown sugar
- 1/3 cup molasses
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 3/4 cup granulated sugar
- 3/4 cup pure pumpkin puree
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 1 large egg, at room temperature
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 2 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
Instructions
- Position a rack one level below the middle of the oven and preheat to 350 degrees F. Lightly coat a 9-by-13-inch baking pan with nonstick spray. Line the pan with foil, leaving an overhang of 2 inches on all sides and spray the foil.
- For the gingerbread layer: Whisk the brown sugar, molasses, butter, ginger, cinnamon, cloves, salt and egg yolk in a large bowl until well combined. Whisk in the baking soda. Stir in the flour with a rubber spatula until combined with no floury bits. Scatter in clumps all over the bottom of the prepared baking pan; spread the dough and press down evenly all the way to the edges, then set aside.
- For the pumpkin layer: Whisk the granulated sugar, pumpkin puree, butter, cinnamon vanilla, salt and egg in another large bowl until well combined. Whisk in the baking powder. Stir in the flour with a rubber spatula until just combined with no floury bits. Dollop the dough on top of the gingerbread layer and spread evenly to the edges with the rubber spatula or small offset spatula. Smooth the top.
- Bake until the top is matte, slightly puffed and very firm to the touch in the center, 35 to 40 minutes. Transfer to a wire rack and let cool completely in the pan, about 2 hours.
- For the cream cheese icing: Meanwhile, combine the cream cheese and butter in a medium bowl; whisk together until smooth and fluffy. Add the confectioners’ sugar and vanilla; whisk until completely smooth. Transfer to a small piping bag or resealable plastic bag.
- Remove the bar cookie to a cutting board, then peel off the foil. If desired, trim the edges. Snip the tip of the piping bag and drizzle the icing on top. Cut into bars.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 149 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 70 mg |
| Serving Size | 1 of 32 servings |
| Calories | 149 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 70 mg |
Reviews
Loved the combvination of ginger bread and pumpkin. I wll be making these again soon.
My family loves this recipe. I didn’t think I would like them because I’m not a fan of ginger. But these are really good. The first time I made them they were a little soft and gooey, but the second time I made them they were more cake like and held together really well. I don’t know what I did differently. I will be making these on a regular basis.
Made this recipe as is, for my office. Everyone loved them. They were really, really tasty and easy to make.
I made this recipe, and I had very high expectations. I make really yummy pumpkin bars, so I was excited to try this! This wasn’t good, and it wasn’t bad. It was mediocre. There wasn’t a lot of flavor. Mixing gingerbread and pumpkin bars just doesn’t work. Sigh… It look a long time to make this, and it won’t be eaten after tonight. Next please.
I would say double the pumpkin layer and frosting.
The picture posted looks like it’s doubled. Mine isn’t that thick.
Gingerbread (cloves) kind of takes it all over. It’s a nice soft gingerbread. I don’t taste the pumpkin spice at all.
It’s still delicious, if ya like gingerbread.
The picture posted looks like it’s doubled. Mine isn’t that thick.
Gingerbread (cloves) kind of takes it all over. It’s a nice soft gingerbread. I don’t taste the pumpkin spice at all.
It’s still delicious, if ya like gingerbread.