Gingerbread Pumpkin Bars


Well, folks, when I’m not making soups, I’m making things with pumpkin ūüôā I am only half-joking here.

I had today off, and decided I wanted to use some of the pumpkin in my pantry (by the way, I totally don’t have a pantry; I have a tiny kitchen with some cabinets and a microwave cart with a shelf, but for whatever reason I have gotten used to saying pantry).

I had seen a recipe for gingerbread pumpkin bars on Peabody’s blog a couple weeks ago (and, though I doubt anyone reads my blog and not hers, I definitely urge you to check it out if you haven’t already. Everything looks SO AMAZING), but it’s originally a Land O’Lakes recipe. It looked so delicious. I’ve made pumpkin “bars” before but they always end up more cakey than bar-y. Not that I don’t love me some pumpkin cake with cream cheese frosting, but I was looking for something different. These fit the bill.

These are SO good. I halved the recipe and baked this in an 8×8 pan. I didn’t really change the cooking time, since this made the whole thing a little thicker (being that an 8×8 isn’t really half the size of a 10×15). I’m putting the halved version below.

The only thing I would change next time is to add more spices because I tend to like my pumpkin products a little spicier. Otherwise, this was great. I didn’t even make the drizzle for this because I don’t really think it needs it. Plus, let’s face it, I can be pretty lazy and after a day of running around while my bars were cooling, I wasn’t really in a making glaze kinda mood, no matter how simple it is.

Gingerbread Pumpkin Bars

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