3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter (softened)
1/2 cup granulated sugar
1 large egg
1/2 cup molasses
1 teaspoon vanilla
1/8 teaspoon ground ginger
Pumpkin Cream Cheese Filling (recipe follows)
Streusel Topping (recipe follows)
Preheat oven to 350 degrees.
Stir together flour, baking soda, cinnamon and cloves; set aside.
In a large mixing bowl, beat butter with an electric mixer until smooth. Add sugar and beat until combined. Add egg, molasses and vanilla and beat until combined. Gradually beat in ginger and flour until dough is formed.
Place dough in a greased 8 x 8-inch baking pan. Using your hands, press dough down into an even layer on the bottom of the pan. Next, spread pumpkin cream cheese filling into an even layer on top of the gingerbread dough. Then, sprinkle streusel topping over cream cheese layer.
Bake for 25 to 30 minutes, then remove pan from oven and cool.
When ready to serve, cut into scrumptious 2-inch squares.
1 (8-ounce) package cream cheese (softened)
2 tablespoons canned pumpkin
1/4 teaspoon pumpkin pie spice
1/4 cup confectioners' sugar
In a large bowl, beat together cream cheese and sugar at medium speed with an electric mixer until smooth.
Add pumpkin and pumpkin pie spice, beating until combined.
Refrigerate until ready to use.
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 stick butter (melted)
Mix all ingredients together for sprinkling on top of cream cheese layer in the 8 x 8-inch pan.
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