Pumpkin Roll Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20+ Small Bars
  • 6 Tablespoons Unsalted Butter, melted
  • 1½ Cups Granulated Sugar
  • 2 Large Eggs
  • 1 (15 oz.) Can Pumpkin Puree
  • ¼ Cup Water
  • 2 Cups All-Purpose Flour
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Cloves
  • ½ Teaspoon Ground Ginger
  • ½ Teaspoon Ground Nutmeg
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ~Cream Cheese Filling:
  • 8 Ounces Cream Cheese, softened
  • ¼ cup Granulated Sugar
  • ½ Teaspoon Vanilla
  • 1 Large Egg
  1. Preheat oven to 350 degrees. Spray & line with foil a 9 x 13 inch baking pan or 8x8 pan with non-stick cooking spray.
  2. In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
  3. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
  4. Spread about ⅔ of the batter evenly into the prepared pan. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ cup sugar, and ½ teaspoon of vanilla until smooth.
  5. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
  6. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.
Recipe by I'm At Home Baking! at http://imathomebaking.com/day-9-pumpkin-roll-bars/