Gingerbread Pumpkin Bars

• Bar
• 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
• Filling
• 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
• Drizzle
• 1 cup powdered sugar
• 1 tablespoon butter, softened
• 1/4 teaspoon vanilla
• 1 -2 tablespoon milk

1. 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.
2. Press remaining mixture into ungreased 15 x 10 x 1 inch jelly-roll pan.
3. 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.
4. 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.

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Taken from www.food.com/recipe/gingerbread-pumpkin-bars-257853 (may not work)