Pumpkin Roll Bars

I love that fall is here. And I especially love pumpkin recipes!  I have always been reluctant to make a pumpkin roll because it looks like a lot of work!  So I was so excited to find this recipe.  

These turned out amazing!  And they are just as delicious as a pumpkin roll without all of the hard work.  Delicious and moist pumpkin swirled with cheesecake.  Hmmm….  easy, delicious, pumpkin, fall, this is my kind of recipe! :)
 
5.0 from 2 reviews

Pumpkin Roll Bars
Author: 
 

Amazing pumpkin roll bars without all of the hard work!
Ingredients
  • 6 tablespoons unsalted butter, melted
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 (15 oz.) can pumpkin
  • 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

Instructions
  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking 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.

Notes
Recipe Source Family Cookbook Project

Alyssa

Comments

  1. says

    first of all, thanks for visiting and following my blog earlier this morning! and second of all, I can tell we are gonna get along just well with you posting stuff like this! hahaha. I have never really baked/cooked in the past so I am super excited to try a few things out this year! Thanks for the d-lish looking recipe!!

  2. says

    I love your blog. I really like how you rank the recipes and let us know what worked about the recipe and what you’d change. I love it! Thanks for the awesome recipes too!

  3. says

    We made this yesterday and it was very good. Much easier than the roll and very tasty. My daughter helped so it made it even easier. I didn’t use the cloves either and was a little short on vanilla. I baked it for about 10 min. longer because center looked jiggly at 35 min. Might be breakfast today! : )

  4. says

    Made it. It was delicious and everyone loved it! Followed the recipe exactly except I didnt have vanilla or cloves and I used baking Stevia in the cream cheese part. Thanks for sharing! It satisfied my pumpkin desire!

  5. Brenda Marie says

    I love your recipes but your font colour is for younger eyes. Could it not be black for easier reading? Thanks.

  6. says

    Hi Alyssa,
    I found your recipe here (https://www.facebook.com/photo.php?fbid=419884368074351&set=a.224297650966358.54412.201861866543270&type=1&ref=nf), but even though they used your picture, they did not link back to your site. I had to do a search to find this original post.
    I posted a comment with a link to this post, asking them to cite your blog. As a fellow blogger, I am extremely frustrated with these sites that take a blogger’s picture and recipe, but do not give credit to the original blogger.
    Hopefully now they will add your blog as a source. I just wanted to let you know in case you would prefer to have them take down the recipe altogether.
    Love your blog, by the way! I’ll have to try out some of your recipes soon!

    • Alyssa says

      Can I just tell you how much I love you for this?! And the fact that you took the time to let me know means so much! Have have submitted a form on FB and hopefully it will be down soon. THANK YOU!!! Xoxo

  7. says

    Words cannot describe how much I love these. I have made these 3 times (technically batch 4 is in the oven as I type this). They’re always a hit either just between my boyfriend and I or if I make them for a house party (thus the batch right now, for tonight). These are sweet without being too sweet and you can pick out almost every flavor. It’s like pumpkin bread and cheesecake in one awesome food thing. Thank you sooooo so so much for posting this!

  8. Kendra says

    I just made these. They came out amazing. The ONLY thing I will do differently when I make them again (which without a doubt will do) I will save less for the top “layer” of pumpkin. They didn’t come out as swirled as I’d like, but nonetheless they are amazing!! Definitely one for my recipe box.

  9. Lisa says

    Has anyone every tried to do this with fresh pumpkin rather than the canned stuff. I’m a celiac and all the canned stuff has wheat so I’m back to making the “pumpkin mush” myself haha.

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