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The smell of pumpkin and warm spices fills my kitchen every time I make these bars. They're my easy fix when I'm craving pumpkin roll but don't want the hassle of actually rolling anything. Plus, they're pretty much foolproof!
I started making these after my third failed attempt at a traditional pumpkin roll left me with a cracked mess. Now my family actually prefers these bars - my daughter says they're 'more stuffing and less work!'
What You Need
- Canned pumpkin: Not the pie filling stuff.
- Cream cheese: The full-fat kind.
- Real butter: For richness.
- Your basic baking items: Flour, sugar, eggs, etc.
- Warm fall spices: Cinnamon, nutmeg, and cloves.
Let's Make Them
- Getting Ready:
- Heat up your oven. Grab a 9x13 pan. Line it with parchment if you're smart. Let your cold stuff warm up a bit.
- The Pumpkin Part:
- Mix butter and sugar until fluffy. Add eggs one at a time. Dump in your pumpkin. Mix in the dry stuff.
- The Cream Cheese Part:
- Beat the cream cheese until smooth. Add sugar and vanilla. Mix in the egg. Try not to eat it all with a spoon.
- Putting It Together:
- Spread most of the pumpkin mix in the pan. Pour on the cream cheese. Drop spoonfuls of leftover pumpkin on top. Swirl it around a bit.
My mom always made pumpkin rolls for Thanksgiving, but after I dropped one on the way to my in-laws (what a mess!), these bars became my new tradition. Nobody misses the roll anymore!
Make It Your Own
Sometimes I toss in some chopped pecans, or if I'm feeling fancy, I drizzle caramel on top. Last week I added extra cinnamon because my kids can never get enough of it.
These bars have saved me at countless fall gatherings. They're just right for when you want something pumpkiny but don't want to fuss with pie. Give them a try - I bet they'll become your go-to fall dessert too!