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 5 reviews
Pumpkin Roll Bars
 
Amazing pumpkin roll bars without all of the hard work!
Author:
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
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