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Pumpkin-Gingerbread Crumble Bars

  • 24servings
  • 175minutes
  • 220calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, D
MineralsZinc, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/4 cups flour

  2. 1 Tbsp. CALUMET Baking Powder

  3. 2 tsp. pumpkin pie spice , divided

  4. 1 cup butter , softened

  5. 1-1/4 cups sugar , divided

  6. 1/2 cup molasses , divided

  7. 1/2 cup old-fashioned or quick-cooking oats

  8. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  9. 1 cup canned pumpkin

  10. 1 tsp. vanilla

  11. 2 egg s

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. 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.

  3. 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.

  4. 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.

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