Gingerbread Pumpkin Bars Food

PUMPKIN-GINGER BARS

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.

PUMPKIN GINGERBREAD

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.

LAYERED GINGERBREAD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Combine flour, ginger, salt, baking soda, cinnamon, allspice, nutmeg and cloves; add to creamed mixture. Pour into a greased 13x9-in. baking dish. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack., Meanwhile, in a small saucepan, combine sugar and flour. Whisk in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Remove from heat. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze 15 minutes., For icing, in a small saucepan, combine brown sugar, cream and butter; bring to a boil. Remove from heat; whisk in molasses, allspice, ginger and salt. Transfer to a large bowl; add confectioners' sugar and beat until smooth. Spread over buttercream layer. Sprinkle with crystallized ginger. Refrigerate leftovers.

GINGERBREAD PUMPKIN BARS

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.

GINGERBREAD-PUMPKIN CRUMBLE BARS

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.

PUMPKIN CHEESECAKE BARS

Steps:

• First, preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil.
• Then, prepare your gingersnap cookie crumbs by placing gingersnap cookies in a food processor and process for about a minute or until they turn into into crumbs.
• Prepare the crust by placing the gingersnap cookie crumbs, butter, and coconut oil into a large bowl. Use a spatula (or your hands) to mix all the ingredients together until the crust can hold its form.
• Spray the pan with nonstick spray, and then transfer crust into pan and use spatula to flatten it to the bottom of the pan to create the crust.
• Bake at 325ºF for 10 minutes. Then, remove from the oven and let rest for at least 10 minutes.
• Prepare the pumpkin cheesecake filling by placing all ingredients (except for the large eggs) into a large bowl.
• Mix with an electric mixture on low/medium speed until smooth.
• Next, crack the eggs into the bowl with the pumpkin filling and use the electric mixer to mix the eggs into the filling on the lowest speed. Only mix until eggs are just combined (careful not to over mix!).
• Pour pumpkin filling over the crust, making sure it's evenly spread out.
• Bake at 325ºF for around 38-40 minutes or until the center of the pumpkin cheesecake bars are gelatin-like.
• Remove bars from the oven, let cool completely, and then place them in the refrigerator for at least 2 hours (or until chilled) before cutting into bars.
• Top with your favorite whipped cream and a dusting of gingersnap crumbs.

GINGERBREAD PUMPKIN CAKE BARS

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!

GINGERBREAD-PUMPKIN CHEESECAKE BARS

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.

GINGERBREAD PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Grease an 8x8 baking dish or spray with cooking spray.
• Mix the dry ingredients. Add the flour, baking soda, baking powder, ginger, nutmeg, cinnamon and salt to a mixing bowl and stir to combine.
• Mix the wet ingredients. Add the butter and sugar to the bowl of a stand mixer. Beat on medium-low speed until combined. Add the molasses, egg and milk. Continue mixing until smooth. Slowly add the flour mixure and continue to beat until all ingredients are incorporated. The batter will be quite thick.
• Make the crust. Spread the crust evenly into the greased baking pan and bake for 20 minutes. Remove from oven and let cool slightly.
• Make the cheesecake layer. While the crust is baking add the cream cheese and sugar to the bowl of a stand mixer. Beat on low until smooth. Add the pumpkin and beat again until smooth, scraping down the sides of the bowl at least once. Add the egg, pumpkin pie spice and vanilla. Beat again until fully incorporated.
• Bake. Pour the cheesecake mixture over the gingerbread layer, using the back of a spoon to smooth as needed. Bake for 30 - 35 minutes, until the chesecake is set in the middle. Remove from oven and let cool for 30 minutes.
• Set the cheesecake. Once partially cooled, place the cheesecake in the refrigerator for at least 30 minutes.
• Top with chopped pecans and serve.