Gingerbread Pumpkin Bars

2 1/4 C flour

1 1/2 tsp baking soda

1/2 tsp salt

1 rounded tsp pumpkin pie spice

1 C unsalted butter, softened

1 1/2 C sugar

1/4 C molasses

1/3 C rolled oats

6 oz cream cheese, softened

1 3/4 C mashed pumpkin

1/2 C sugar

1 tsp vanilla

1 rounded tsp pumpkin pie spice

2 eggs

Preheat oven to 350 degrees. Lightly grease 10x15 baking sheet and set aside.

In medium bowl whisk together flour, soda, salt and pumpkin pie spice.

In separate large bowl beat together butter, sugar and molasses until smooth. Add dry ingredients and mix until combined. Reserve 3/4 C of this mixture for the streusel topping.

Press remaining gingerbread mixture into bottom of pan.

Stir oats into reserved 3/4 C mixture and set aside.

For the filling blend together cream cheese and pumpkin until smooth. Beat in sugar, vanilla and pumpkin pie spice until just combined.

Add eggs, one at a time, beating until combined after each.

Spread filling over top of bottom layer of gingerbread crust, using spatula to smooth out.

Sprinkle reserved streusel mixture over top.

Bake 25-30 minutes or until topping is golden brown.

Cool completely before cutting into squares and serving.