Gingerbread Pumpkin Crumble Bars Food

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 CRUMBLE

Steps:

• Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.

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.

PUMPKIN GINGERBREAD CAKE

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.

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!