GINGERBREAD PUMPKIN BARS

GINGERBREAD PUMPKIN BARS

PREP TIME:25 MINUTES

COOK TIME:1 HOUR

TOTAL TIME:1 HOUR 25 MINUTES

INGREDIENTS:

FOR THE GINGERBREAD CRUST:

·    1 (14-15 ounce package) gingerbread cake mix + oil water and eggs listed on box

·    1 cup crushed gingersnaps (about 20 cookies)

·    4 tablespoons butter, melted

FOR CRUMB TOPPING

·     3/4 cup sugar

·    1/2 cup butter, softened

·    2 tablespoons molasses

·    1 cup all-purpose flour

·    3/4 teaspoon baking soda

·    1/2 teaspoon pumpkin pie spice

·    1/3 cup uncooked quick-cooking oats

FOR PUMPKIN FILLING

·    1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling)

·    ¼ cup granulated sugar

·    ¼ cup molasses

·    8 ounces cream cheese, softened

·    1 teaspoon vanilla extract

·    1 teaspoon pumpkin pie spice

·    2 large eggs

DIRECTIONS:

FOR GINGERBREAD CRUST:

1.     Prepare and bake gingerbread cake mix as directed on box. Cool cake completely.

2.     Heat oven to 350° and crumble 1 1/2 cups of cooled gingerbread cake.

3.     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

Source   https://tidymom.net

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