Pumpkin Roll Bars
Pumpkin roll bars have all the things you love about pumpkin rolls without all of the hassle! They have perfectly spiced pumpkin cake with a smooth cream cheese swirl that will make this your new favorite fall dessert!
Servings: 12 Bars
Ingredients
Pumpkin Batter
- 6 tablespoons unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup water
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Filling
- 1 (8-ounce) package cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking pan with non-stick cooking spray. You can also line the pan with parchment paper if you prefer. Set aside.
- Use an electric hand mixer or a stand mixer fitted with the paddle attachment to beat 6 tablespoons unsalted butter, and 1 ½ cups granulated sugar. Beat on medium-high speed for 2-3 minutes until fluffy and pale. Add 2 large eggs, 1 (15-ounce) can pumpkin puree, 1 teaspoon vanilla extract, and ¼ cup water and mix until combined. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
- In a medium bowl, whisk 2 cups all-purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Add the flour mixture to the pumpkin mixture and mix until fully combined.
- Spread ⅔ of the pumpkin batter evenly in the bottom of the prepared baking pan.
- In a medium bowl, add 1 (8-ounce) package cream cheese, ¼ cup granulated sugar, ½ teaspoon vanilla extract, and 1 large egg. Using an electric hand mixer, beat together until smooth. Spread the cream cheese mixture evenly over the pumpkin batter in the pan. Spoon the remaining pumpkin batter over the top.
- Use a butter knife to swirl the cream cheese layer and the top layer of pumpkin batter.
- Bake for 30-35 minutes or until the center springs back when lightly pressed. Cool the pumpkin roll bars completely before slicing and serving.
Video
Notes
Originally Posted on 10/15/2012
Updated on 8/28/2024
Nutrition
Calories: 336kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 219mg | Potassium: 159mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6004IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
