Disclaimer: This is a sponsored recipe. I was compensated by the kind folks at Crosby’s Molasses for creating this recipe. However, like always, the opinions are entirely my own.
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~ Jim Davis, the creator of the Garfield comics.
Although the pumpkin is technically a fruit (and a berry at that), I like Mr. Davis’ thinking on this one. It is now officially autumn in the northern hemisphere, and that means that from now until the snow flies, it is pumpkin season. If you’ve been around my blog for a while, you’ll know that I love to baking with pumpkin. Not every post will feature pumpkin, but I’m sure I can come up with a few new ones for you to try. I blame Starbucks to introducing us all to the Pumpkin Spiced Latte – it’s been a losing battle ever since.
While I was browsing Crosby’s Molasses Gingerbread e-book, I was immediately drawn to the recipe for Gingerbread Pumpkin Bars. Mmm… marrying the flavours of pumpkin AND gingerbread? Genius! I tried to convince myself to try other recipes, like the Apple Gingerbread Upside Down Cake or the Gingerbread with Coffee and Chocolate – both which sound amazing – but I was always drawn back to the recipe with pumpkin. Like I said, I just can’t help myself.
I made these Gingersnap Pumpkin Bars a few ways. Since you should always follow a recipe as written the first time you make it, that’s what I did. After doing that, I decided to make a few tweaks here and there, just for personal preference. The essence of the recipe remains the same, and let me tell you, it is delicious! It is like having a creamy pumpkin pie filling on top of a spicy gingerbread cookie. I decided to decrease the size of the pan for two reasons. First – you are more likely to have a 9×13-inch pan in your kitchen. Second (and more importantly) – I wanted a thicker pumpkin filling on the squares. Not very scientific, but very delicious. You’re welcome to bake them in a 10×15-inch pan, you just have to decrease the baking time to 30-35 minutes.
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch (not flour)
- 1/3 cup tapioca starch
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon xanthan gum
- 1 cup granulated sugar
- 3/4 cup unsalted butter
- 1/4 cup Crosby's Fancy Molasses
- 1/3 cup gluten-free quick cook oats
Preheat the oven to 350 degrees F. Line a 9x13-inch baking sheet with parchment paper so that the paper goes up both sides of the pan.
In a mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, baking soda, 1 teaspoon pumpkin pie spice, and xanthan gum. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup sugar, butter, and 1/4 cup molasses. Scrape down the bowl.
With the mixer running on low speed, slowly add the dry ingredients. Mix until fully combined.
In a small bowl, mix 3/4 cup of the dough with the quick cook oats and set aside.
Dump the remaining dough into the prepared baking pan. Place a sheet of plastic wrap over the top, and spread the dough into an even layer.
In a large mixing bowl, beat together the filling ingredients. Pour over the crust in the baking pan, spreading until you have an even layer. Top with the reserved dough and oat mixture.
Bake in preheated oven for about 45 minutes, or until the topping is a beautiful brown colour. Cool completely before storing, loosely covered, in the refrigerator.
The crust will begin to get soggy after about two days in the refrigerator. It is best to serve these squares the first day.