Gingerbread Pumpkin Bars

• 1 1/2 cups sugar
• 1 cup Land O Lakes Butter, softened
• 1/4 cup mild flavor molasses
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon pumpkin pie spice*
• 1/3 cup uncooked quick-cooking oats
• 1 (15-ounce) can pumpkin
• 1/2 cup sugar
• 2 (3-ounce) packages cream cheese, softened
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice*
• 2 Land O Lakes Eggs
• 1 cup powdered sugar
• 1 tablespoon Land O Lakes Butter, softened
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons Land O Lakes Fat Free Half & Half

1. Heat oven to 350F.
2. Combine 1 1/2 cups sugar, 1 cup butter and molasses in bowl.
3. Beat at medium speed until creamy.
4. Add flour, baking soda and 1 teaspoon pumpkin pie spice; beat at low speed until well mixed.
5. Place 3/4 cup mixture into bowl.
6. Add oats to 3/4 cup molasses mixture; mix well.
7. Set aside.
8. Press remaining mixture into ungreased 15x10x1-inch baking pan.
9. Combine pumpkin, 1/2 cup sugar, cream cheese, 1 teaspoon vanilla and 1 teaspoon pumpkin pie spice in bowl.
10. Beat until well mixed.
11. Add eggs; continue beating until well mixed.
12. Spread mixture over crust to within 1/4 inch of edge.
13. Crumble reserved oat mixture over filling.
14. Bake 25-30 minutes or until topping is light golden brown.
15. Cool completely.
16. Combine powdered sugar, 1 tablespoon butter and 1/4 teaspoon vanilla in bowl.
17. Beat at medium speed, gradually adding enough half & half for desired drizzling consistency.
18. Drizzle over cooled bars.
19. Store bars in loosely covered container in refrigerator.
20. *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

sugar, butter, flavor molasses, flour, baking soda, pumpkin pie spice, oats, pumpkin, sugar, cream cheese, vanilla, pumpkin pie spice, eggs, powdered sugar, butter, vanilla

Taken from www.landolakes.com/recipe/1354/gingerbread-pumpkin-bars (may not work)