GINGERBREAD-PUMPKIN CRUMBLE BARS

Gingerbread-Pumpkin Crumble Bars image

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

Time 2h55m

Yield 24 servings

Number Of Ingredients 11

Ingredients

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

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