It’s that time of year! Pumpkin Pie Time 🙂 Thanksgiving is right around the corner and I have the perfect recipe for you! Pumpkin Pie bars taste like pumpkin pie, but better. They are very moist, just like pie, but the crust on these is sooo good! Could you imagine the holidays without a pumpkin dessert?!
If you like pumpkin, these are a must! I have made these for years and they are always a crowd pleaser.
I got this recipe off the tasty kitchen back in 2011. I have made it every year since! Hats off to the person who came up with this delicious dessert.
This recipe can be soy free, dairy free and gluten free! It’s all in the cake mix! Choose a soy free mix or get the gluten free yellow cake mix! You can also substitute the milk and butter for non dairy options!
I have made these Gingerbread Bars for the past two Christmas’. They have been circulating around Pinterest from various blogs. I am not entirely sure where they originated from, but my guess is Six Sister’s Stuff. They always have great recipes and this one is no exception!
The holidays are so busy with gatherings and everyone always expects me to bring dessert! (which I enjoy!) I try to make a variety of desserts and different flavors to mix things up a bit. I can tell you my husband appreciates that! These Gingerbread Bars are an unpredictable dessert, and everyone loves them, including myself. These are one of my favorites…Yum!! I will be taking these to work tomorrow, for a holiday party. I guarantee they won’t last long 🙂
These Gingerbread Bars incorporate all of those spices associated with Christmas smells, cinnamon, nutmeg, ginger and molasses! This dessert is just the right amount of sweet!
This is definitely a recipe to hold onto!!
Ingredients for the Gingerbread Bars
1/2 Cup butter, melted
3/4 Cup sugar
1/4 Cup brown sugar
1/2 tsp vanilla
1/3 Cup molasses
2 tsp baking soda
2 Cups flour
1 Tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp Nutmeg
Gingerbread Bar Instructions
Preheat oven to 350 degrees F
Grease a 13×9 baking dish. You can get my cake release recipe here. It’s easy to make and Soy Free!
In your stand mixer, cream together the butter, sugars, vanilla, and molasses.
Add in the egg, and mix until fully incorporated
In a separate bowl, mix together the dry ingredients
Slowly add them into the stand mixer, and mix thoroughly
Pour mix into baking dish and pat down to get it evenly distributed
Bake for 15-18 Minutes
Let cool before frosting!
Ingredients for the Cream Cheese Frosting
8 oz cream cheese softened
1/4 unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla
In your stand mixer, cream butter and cream cheese together. Make sure they are both softened and at room temp. Otherwise your frosting will be chunky
Add in the vanilla and mix
Add in the powdered sugar slowly until all incorporated
Pour on the sprinkles, or cinnamon and serve!
Make sure to store them in the refrigerator!
I hope you enjoy these Gingerbread Bars. If you want more Fun and Frosted recipes, make sure to follow my blog, and my Pinterest page!
I really appreciate all of my subscribers! Thank you
This sugar cookie recipe is very special to me, because it was my grandmother’s recipe. She clipped it out of a newspaper sometime in the 1940’s. It was re-written on a piece of paper, which I still have, stains and all!
Everyone needs a basic sugar cookie recipe! Growing up it was always a tradition to make these sugar cookies for Christmas with my mom. I have carried this tradition on with my kids now too! I can remember as a kid always eating these while frosting them. I couldn’t resist. My kids do the very same thing! Frost one, eat one, frost one, eat one! Lol! These sugar cookies are the best! Let’s be honest, we need to continue to pass along recipes from the past when we can. These cookies are made with love!
This recipe makes a lot of cookies! You could cut it in half, thirds or make the whole thing and freeze some fully baked cookies for later. Bake these right, and they are soft and oh so delicious! Depending on the size of the cookie they will need to bake at different times. The bite size cookies can really bake in 4-5 minutes and the larger cookies are done in about six minutes. I like them a little brown on the bottom, but not on the top. Underdone is better than overdone!
You are definitely going to need a stand mixer for this recipe. There is a lot of flour and you have to add it slowly while the dough is mixing.
Sugar Cookie Recipe
1 1/2 cups Shortening (I use Spectrum because it is soy free!)
3 Cups sugar
1 Cup milk
3 tsp vanilla
8 1/4 cup flour
1 1/2 tsp cream of tarter
1 1/2 tsp baking soda
3/4 tsp salt
Heat oven to 400 degrees F
Blend shortening, sugar, eggs, milk and vanilla
In a separate bowl, mix together dry ingredients
Slowly add in the flour mixture into the wet ingredients until well incorporated
Once it’s mixed, put in the refrigerator for 15+ minutes until chilled
On a well floured counter roll out dough 1/8th of an inch thick
Bake 5-7 minutes
Let fully cool before frosting
These cookies are so good! I hope you enjoy them 🙂
Who doesn’t love a warm Cinnamon Cake? It has one of those irresistible smells, like the smell when you walk past Mrs. Fields cookies or Cinnabon! This cake is great for dessert, breakfast/brunch or even a snack. I mean what cake isn’t!!!!!
I love a simple dessert, because I am a mom on the go and I don’t have a lot of time on my hands. With two wild boys, who are always on the go I am constantly running around. Everyone has a good intention to make dessert from scratch, but it doesn’t hurt to get a little help from a box mix. There is no shame with that. With seven simple ingredients this cake is fast, fun and oh so delicious!
For The Cake
1 Box of Yellow Cake mix. (I used Duncan Hines – Soy Free!)