Preheat oven to 350F°. In a food processor or large bowl, blend softened butter with brown sugar and molasses. Scrape bowl well. Add flour, baking soda and spices. Mix until all flour and spices are incorporated well. Remove 3/4 cup of gingerbread mix and combine with oats in a small bowl. Set aside.
Line a square baking pan with parchment paper or foil. Allow paper or foil to hangover two sides for easy grabbing later. Press the remaining, non-oat mixed gingerbread base into the bottom of your prepared square pan. Spread out and flatten as best as you can. It doesn't need to be perfect.
In a medium bowl, beat cream cheese until fluffy. Scrape bowl, add pumpkin puree and sugar. Beat well and scrape your bowl again. Add vanilla and spices, followed by the egg. Blend just until combined. Pour over gingerbread base. Spread the pumpkin filling throughout the pan.
Pinch off pieces of reserved gingerbread oat mix, drop onto pumpkin filling. Do this until all of the gingerbread oat mix has been used up.
Bake for 25-30 minutes. Allow to cool in pan for 15-30 minutes, then pop in the fridge for at least an hour. Remove and cut into squares.
Store in an airtight container for up to several days.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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