Welcome To Day 9 Of Baking With Pumpkin!
Are you tired of pumpkin yet? I’m not! I have been finding some great new recipes that are keepers for sure. It’s a good thing most people around here either like pumpkin or are willing to try everything because they normally enjoy my baked goodies.
My day has been fairly busy and was not how I had expected the day to run. I was hoping to not have much to do aside from baking but I did a bit of running around and ended up at the store a few times…a list is a good thing to remember to take with you,lol.
Tomorrow evening is the Navy Ball…I just hope to enjoy it. Last year I was not feeling well and it was so hot in the ball room that I thought I was going to pass out. I am hoping things are a little different this time around as I want to have some booze & have a nice time out with my husband and some friends.
Now, onto these bars. I am pretty sure you will think they are fabulous in a few ways! They are moist and so delicious. I had thought about adding some white or chocolate chips into them but due to some people having issues with chocolate, I just kept these nice and simple. Normally you would not add chips to a pumpkin roll anyways but you can do as you please 🙂Â
- 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
- Preheat oven to 350 degrees. Spray & line with foil a 9 x 13 inch baking pan or 8x8 pan with non-stick cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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.
