I think it’s safe to say that pumpkin and molasses is one of my very favorite flavor combinations. I love pumpkin anything, but the rich flavor that comes from the molasses really makes me feel happy. Growing up, molasses cookies were always my very favorite. My neighbor would make them for the holidays and bring them over to us (with her AMAZING pumpkin bread) and I still miss those deliveries!
I have played around with pumpkin and molasses before with these Pumpkin Molasses Cookies and this Pumpkin Molasses Bread, but I thought what it really needed was some frosting. Cinnamon cream cheese frosting to be exact!
Pumpkin Molasses Bars Recipe
1/2 cup (1 stick) unsalted butter – melted
1/3 cup molasses
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla
1/2 can pumpkin purée
2/3 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
Cinnamon Cream Cheese Frosting Recipe
6 oz. cream cheese – softened
4 tablespoons unsalted butter – softened
1-1/4 cups confectioners sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
Pre-heat your oven to 350-degrees and grease an 8×8 baking dish. While the oven is preheating, melt your butter and set it aside to cool completely.
In a large bowl, whisk together your flour, baking powder, cinnamon, gloves, ginger and salt. Set aside.
In another bowl, add both sugars, 1 egg, pumpkin purée and vanilla. Add your molasses to your melted butter and stir to combine, then pour into the bowl with your pumpkin egg mixture, whisk to combine.
Pour your molasses and pumpkin mixture into your flour mixture and mix by hand just until combined. Pour into your greased 8×8 baking dish.
Bake at 350-degrees for 25-30 minutes until the center no longer jiggles and a toothpick comes out clean when inserted in the center.
While the bars are baking, time to whip up your frosting! In a large mixing bowl, add your cream cheese and butter and cream together on medium speed. Add your vanilla and cinnamon and mix again on medium. Turn the mixer down to low and slowly add your confectioners sugar 1/4 cup at a time until it’s completely combined. If your frosting is feeling a little thick, add a little milk (1/4 teaspoon at a time) and if it’s feeling a little loose, add some more confectioners sugar 1/2 teaspoon at a time.
When it’s finished you should have a delicious, spreadable topping that you could eat with a spoon!
But you won’t, because it needs to be slathered all over these delicious pumpkin molasses bars once they’ve cooled! Seriously, wait until they’re cool or you’ll have a big ol’ mess – trust me!
What is your favorite fall flavor combo? Are you a molasses fan?