I would love to say that I came up with this recipe myself, but in actuality I swiped this one from Peabody. She has such wonderful recipes and great pictures, it puts me to shame. These bars are no exception from her usual recipes: very good, very fun to make, and lovely to behold. Thanks Peabody!
For the filling:
For the drizzle:
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10″ x 15″ baking pan lightly coated with nonstick spray.
In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves - mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.
In a small bowl, mix together confectioners’ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.