Gingerbread Pumpkin Bars Recipes

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PUMPKIN-GINGER BARS

Mmm! Enjoy classic frosted pumpkin bars made with the goodness of whole wheat flour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 48

Number Of Ingredients 19



Pumpkin-Ginger Bars image

Steps:

  • Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat bar ingredients with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in pan.
  • Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In small bowl, beat cream cheese and butter on low speed until blended. Beat in 1/2 teaspoon vanilla. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable. Frost cooled bars. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 0 g

1 1/2 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1/4 cup finely chopped crystallized ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs
1 package (3 oz) cream cheese, softened
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
3 cups powdered sugar
1 to 2 tablespoons milk
Ground nutmeg, if desired

GINGERBREAD-PUMPKIN CRUMBLE BARS

Imagine the flavors of Fall and Winter merge to create the ideal dessert. Bake our Gingerbread-Pumpkin Crumble Bars for your friends and family. These bars pair perfectly with a cup of coffee or tea.

Provided by My Food and Family

Categories     Baking Ingredients

Time 2h55m

Yield 24 servings

Number Of Ingredients 11



Gingerbread-Pumpkin Crumble Bars image

Steps:

  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix flour, baking powder and 1 tsp. spice until blended. Beat butter, 1 cup sugar and 1/4 cup molasses in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Remove 1 cup dough; place in medium bowl. Add oats; mix with fingers or fork until mixture resembles coarse crumbs. Set aside. Press remaining dough onto bottom of prepared pan.
  • Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add pumpkin, vanilla, remaining molasses and spice; mix well. Blend in eggs; pour over crust. Sprinkle with reserved crumb mixture.
  • Bake 30 to 35 min. or until topping is golden brown. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.8001 g, Sugar 0 g, Protein 3 g

2-1/4 cups flour
1 Tbsp. baking powder
2 tsp. pumpkin pie spice, divided
1 cup butter, softened
1-1/4 cups sugar, divided
1/2 cup molasses, divided
1/2 cup old-fashioned or quick-cooking oats
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1 tsp. vanilla
2 eggs

PUMPKIN GINGERBREAD

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13



Pumpkin Gingerbread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

GINGERBREAD PUMPKIN BARS

Make and share this Gingerbread Pumpkin Bars recipe from Food.com.

Provided by Courtly

Categories     Bar Cookie

Time 50m

Yield 48 serving(s)

Number Of Ingredients 17



Gingerbread Pumpkin Bars image

Steps:

  • Heat oven to 350. Combine 1 1/2 cups of sugar, 1 cup butter and molasses in large bowl. Beat at medium speed until creamy. Reduce heat to low; add flour, baking soda and 1 t. pumpkin pie spice. Beat until well mixed. Place 3/4 cup mixture in small bowl; add oats and mix well. Set aside.
  • Press remaining mixture into ungreased 15 x 10 x 1 inch jelly-roll pan.
  • Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 t. 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 T. 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 the refrigerator.

Nutrition Facts : Calories 124.5, Fat 5.6, SaturatedFat 3.5, Cholesterol 23.6, Sodium 82.8, Carbohydrate 17.6, Fiber 0.3, Sugar 11.9, Protein 1.4

1 1/2 cups sugar
1 cup butter, softened
1/4 cup mild flavor molasses
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/3 cup uncooked quick-cooking oats
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 eggs
1 cup powdered sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 -2 tablespoon milk

GINGERBREAD PUMPKIN CAKE BARS

"Deep and dark" Gingerbread cake mix, mixed with canned pumpkin, and cut into small bars. Our recommended mix is "Trader Joe's Deep Dark Gingerbread Cake and Baking Mix with Molasses and Ginger". We made up the recipe, but got most of the directions from The Trader Joe Cake Mix box. Basically, we just added the canned pumpkin. Well hope you try it out, and like it! They're GREAT for Thanksgiving. By the way, DO NOT REFRIGERATE! They will grow mold.

Provided by WeLikePunkinPie

Categories     Dessert

Time 1h15m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 5



Gingerbread Pumpkin Cake Bars image

Steps:

  • (All directions except for "PUMPKIN," "OVEN," and "TO SERVE," are copied from a "Trade Joe's Deep and Dark Gingerbread Cake Mix" box. Anything in () are things we added to the directions.).
  • TO PREPARE: Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and halfway up the sides of a normal 8x8x2 pan with butter, or cooking spray.
  • MIX: Combine the egg, the oil, and the water into a bowl. Add the cake mix. Gently fold mix together (with wooden spoon), until the ingredients are moist.
  • PUMPKIN: Add in the canned pumpkin. Mix WELL with wooden spoon for about 5 minutes and until mixture turns a oragneish-brown color, also be sure to get the bottom. The mixture should also have small lumps.
  • PAN: Spread batter into the pan, filling the corners and leveling the top.
  • OVEN: Bake the cake for one hour, and if the cake IS done, if you stick a toothpick, fork, knife, etc. in it, it should come out clean. Leave cake to cool until cake is FULLY cooled off.
  • TO SERVE: Carefully cut cake into about 12 or so bars. If you want, sprinkle some powdered sugar on the top of each bar. Serve them on a plate, or take 'em to go!

Nutrition Facts : Calories 215.2, Fat 11.1, SaturatedFat 2.1, Cholesterol 17.6, Sodium 225.5, Carbohydrate 27.4, Fiber 0.8, Sugar 16.1, Protein 2.4

1 (14 ounce) package gingerbread mix
1 egg
1/3 cup vegetable oil
3/4 cup water
1 (16 ounce) can pumpkin puree

GINGERBREAD-PUMPKIN CHEESECAKE BARS

A party favorite of ours is gingersnaps and pumpkin dip. I combined those flavors for a wonderful cross between gingerbread bar cookies and cheesecake. -Kathleen Rhodebeck, Penacook, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 17



Gingerbread-Pumpkin Cheesecake Bars image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan., For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust., Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar., Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts : Calories 212 calories, Fat 11g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 143mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup butter, softened
1/2 cup packed dark brown sugar
1 large egg
1/4 cup molasses
1-1/2 cups all-purpose flour
1-1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
CHEESECAKE BATTER:
1 package (8 ounces) cream cheese, softened
1/4 cup plus 1 tablespoon sugar, divided
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg

PUMPKIN GINGERBREAD CAKE

I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 15



Pumpkin Gingerbread Cake image

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup butter, softened
1/2 cup packed dark brown sugar
2 large eggs, room temperature
1/2 cup canned pumpkin
1/2 cup molasses
2 tablespoons grated orange zest
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ancho chili pepper
3/4 cup buttermilk
1/3 cup shelled pumpkin seeds, chopped and toasted
Optional: Whipped cream, caramel sundae syrup or confectioners' sugar

EASIEST MOST DELICIOUS PUMPKIN BARS

Soft, moist and delicious. Describes it best. Perfect any time of the year in my opinion. Was given this recipe from a friend.

Provided by 919690

Categories     Bar Cookie

Time 25m

Yield 36 bars

Number Of Ingredients 13



Easiest Most Delicious Pumpkin Bars image

Steps:

  • In mixer combine wet ingredients stir until combined.
  • In another bowl mix dry ingredients then combine with wet ingredients.
  • Pour in greased cookie sheet spread evenly. 350 degrees for 15 minute.
  • Frosting. Mix cream cheese and butter until smooth. Add powder sugar mix until smooth add vanilla.
  • (I add applesauce instead of veg. oil for a healthier version. If you dont care veg. oil works great. Same amount. 1 cup applesauce=1 cup veg oil.

1 1/2 cups sugar
1 cup applesauce
3 eggs
1 cup pumpkin puree
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
3/4 teaspoon cinnamon
4 ounces low-fat cream cheese
1/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla extract

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS

This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.

Provided by brightlightz

Categories     Desserts     Cookies     Gingersnap Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11



Gingersnap-Crusted Pumpkin Pie Cheesecake Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
  • Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
  • Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
  • Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
  • Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
  • Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
  • Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
  • Cut into 24 bars. Refrigerate any leftover bars.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g

cooking spray
2 ½ cups gingersnap cookie crumbs
6 tablespoons butter, melted
⅔ cup canned pumpkin
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 whole eggs

PUMPKIN GINGERBREAD BARS (PALEO)

Make and share this Pumpkin Gingerbread Bars (Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories     Bar Cookie

Time 40m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 13



Pumpkin Gingerbread Bars (Paleo) image

Steps:

  • Preheat oven to 350.
  • Mix all ingredients together in a large mixing bowl.
  • Put the mixture in an 8x8 baking dish, greased with coconut oil.
  • Bake at 350 for 30 mins or until a toothpick stuck in the middle of the dish comes out clean.

Nutrition Facts : Calories 129.3, Fat 9.7, SaturatedFat 0.9, Cholesterol 23.2, Sodium 117.8, Carbohydrate 8.4, Fiber 1.9, Sugar 5.2, Protein 4.3

1 cup pumpkin puree (NOT pumpkin pie filling)
1 cup almond butter
1/4 cup honey
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon cardamom
1/2 teaspoon lemon zest

PUMPKIN GINGERBREAD BARS

Make and share this Pumpkin Gingerbread Bars recipe from Food.com.

Provided by Recipe Junkie

Categories     Bar Cookie

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10



Pumpkin Gingerbread Bars image

Steps:

  • Preheat oven to 375 degrees.
  • Spray a 9" square pan with nonstick coating spray.
  • Beat eggs with electric mixer at high speed 2 minutes.
  • Add brown sugar 1 T at a time, beating well after each addition.
  • Add pumpkin, molasses and vanilla.
  • Beat at medium speed 12 minutes.
  • Combine flour, baking powder, cinnamon and ginger, stir to blend.
  • Add to pumpkin mixture.
  • Stir well.
  • Pour into prepared pan.
  • Bake 20 minutes or until a wooden pick inserted in center comes out clean.
  • Let cool 10 minutes in pan.
  • Invert onto platter.
  • Sprinkle with confectioner's sugar.
  • Serve warm.

Nutrition Facts : Calories 91.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 47.1, Carbohydrate 19, Fiber 0.4, Sugar 11.6, Protein 1.9

2 eggs
1/2 cup brown sugar
3/4 cup solid pack pumpkin
2 tablespoons molasses
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 tablespoon confectioners' sugar

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From seattletimes.com


PUMPKIN GINGERBREAD BARS RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. Grease two 13x9-in. baking pans., In a large bowl, cream butter, sugar and peanut butter until light and fluffy.
From stevehacks.com


GINGERBREAD PUMPKIN BARS - MINDFUL LIVING NETWORK
Pour the pumpkin filling over the crust, spreading evenly. Bake for 30 minutes, or until pumpkin has set. Remove from oven and let cool completely before cutting into bars. Serving options. When serving, add a little whipped cream onto your pumpkin bars and sprinkle chopped nuts and pumpkin seeds on top. The combination of the smooth bar and ...
From mindfullivingnetwork.com


GLUTEN FREE GINGERBREAD PUMPKIN BARS - FAITHFULLY GLUTEN FREE
Preheat the oven to 350 degrees F. Line a 9x13-inch baking sheet with parchment paper so that the paper goes up both sides of the pan. In a mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, baking soda, 1 teaspoon pumpkin pie spice, and xanthan gum. Set aside.
From faithfullyglutenfree.com


SOFT AND CHEWY GINGERBREAD MOLASSES CHOCOLATE CHIP BARS
In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, optional salt, and whisk until smooth. Add the flour and stir until just combined, don’t overmix.
From averiecooks.com


GINGERBREAD PUMPKIN BARS {+VIDEO} - TIDYMOM®
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.
From tidymom.net


GINGERBREAD PUMPKIN BARS ON BAKESPACE.COM
Combine 1 1/2 cups sugar, 1 cup butter and molasses in a large bowl. Beat at medium speed until ceamy. Reduce to low; add flour, bking soda and 1 teaspoon pumpkin pe spice.
From bakespace.com


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