Pumpkin Roll Bars

18 Sep

It’s September, and I am starting to get excited for fall baking. I love Pumpkin Rolls, but I have never attempted to make one. I was always a little intimidated by them! There is no need to go through all the trouble of them now, this recipe is delicious. It was fairly simple to assemble, and had all the flavors of a traditional pumpkin roll. I will definitely be making these again once the weather cools off.

Pumpkin Roll Bars
Source: Six Sisters Stuff, as seen on Let’s Dish

6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees. Spray a 9×13 in pan with cooking spray. In a bowl, beat the butter and 1 1/2 cups sugar with a mixer until smooth. Beat in the 2 eggs, pumpkin, 1 teaspoon vanilla, and water until blended. In a separate bowl, combine the rest of the dry cake ingredients. Add the dry ingredients to the pumpkin mixture and combine until well blended. Spread 2/3 of the pumpkin mixture evenly into the prepared pan.

In a bowl, with a mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin mixture. 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. 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. Store in refrigerator. My serve at room temp or cooled.



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