If you love the warm flavors of fall, these Pumpkin Roll Bars are sure to become a favorite. With layers of spiced pumpkin and swirled cream cheese, they’re the perfect treat for any autumn occasion. Let’s take a look at the ingredients you’ll need to make these delightful bars.
INGREDIENTS
- Unsalted butter: 6 tablespoons, melted to provide moisture and richness to the batter.
- Granulated sugar: 1 ½ cups for sweetness in the pumpkin layers and ¼ cup for the cream cheese layer.
- Eggs: 2 large eggs for the pumpkin batter, plus 1 for the cream cheese filling to bind everything together.
- Pumpkin puree: 1 (15-ounce) can for the base of the bars, giving them that classic fall flavor.
- Vanilla extract: 1 teaspoon for flavor in both the pumpkin and cream cheese layers.
- Water: ¼ cup to help achieve the right consistency in the pumpkin batter.
- All-purpose flour: 2 cups to provide structure to the bars.
- Ground cinnamon: 2 teaspoons for warm, spicy flavor.
- Ground cloves, nutmeg, and ginger: ½ teaspoon each to add depth to the pumpkin spice blend.
- Baking soda and baking powder: 1 teaspoon and ½ teaspoon, respectively, for leavening.
- Salt: ¼ teaspoon to enhance all the flavors.
- Cream cheese: 8 ounces, softened for the creamy swirl layer.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by coating it with non-stick spray. Line the dish with parchment paper and spray again for easier removal.
- Step 2:
- In a large mixing bowl, beat together the melted butter and 1 ½ cups of sugar until light and fluffy. Add the eggs, pumpkin puree, vanilla extract, and water. Mix thoroughly, scraping the sides of the bowl as needed.
- Step 3:
- In a separate bowl, whisk together the flour, cinnamon, ground cloves, nutmeg, ginger, baking soda, baking powder, and salt.
- Step 4:
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
- Step 5:
- Spread two-thirds of the pumpkin batter evenly into the prepared baking dish, creating a base layer.
- Step 6:
- In another bowl, beat the softened cream cheese with ¼ cup of sugar, ½ teaspoon of vanilla extract, and 1 egg until smooth and creamy.
- Step 7:
- Spread the cream cheese mixture evenly over the pumpkin layer in the baking dish.
- Step 8:
- Spoon the remaining pumpkin batter over the cream cheese layer. Use a knife to gently swirl the layers together for a marbled effect.
- Step 9:
- Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly touched.
- Step 10:
- Allow the Pumpkin Roll Bars to cool completely before slicing into squares and serving.
Serving and Storage Tips
- Allow the Pumpkin Roll Bars to cool completely before slicing to help them hold their shape.
- Store the bars in an airtight container in the refrigerator for up to 4 days. For best flavor, serve chilled or at room temperature.
- If you prefer to freeze the bars, wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes
- You can adjust the spices to your taste, adding more cinnamon or nutmeg if you prefer a stronger spice flavor.
- To make swirling the layers easier, use a butter knife or skewer to create smooth, even swirls.
- If you want to add a bit of crunch, sprinkle chopped pecans or walnuts on top of the pumpkin batter before baking.
Tips from well-known chefs
- Chef Ina Garten recommends using freshly grated nutmeg for a more intense and fragrant flavor in your pumpkin desserts.
- Chef Alton Brown suggests letting the bars cool completely and even refrigerating them for a few hours to make slicing easier.
- Chef Claire Saffitz advises adding a drizzle of caramel sauce over the bars for an extra layer of indulgence.