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Pumpkin Roll Bars are the ultimate answer when you crave that classic pumpkin roll flavor without the fuss of rolling and cracking. These bars layer a warmly spiced pumpkin cake batter with sweet swirls of cream cheese, making each bite perfectly balanced. I bring these out every autumn and watch them disappear faster than any pie at the table.
Every fall my nieces beg me to bring these to our harvest dinner. They agree that these bars taste just like pumpkin roll with a lot less hassle on my part.
Ingredients
- Pumpkin Batter: Unsalted butter adds richness and keeps the cake extra tender
- Granulated sugar: For sweetness and structure
- Large eggs: Bind the mixture and create a soft crumb
- Pumpkin puree: Gives that pure autumn flavor and ensures moisture look for canned puree with only pumpkin listed
- Vanilla extract: For a warm aromatic note use pure extract for best taste
- Water: Keeps the batter smooth and consistent
- All purpose flour: For the ideal bar texture measure generously for accuracy
- Ground cinnamon: Signature pumpkin spice opt for fresh ground if possible
- Ground cloves, ground nutmeg, ground ginger: Add a deep flavorful complexity
- Baking soda and baking powder: Ensure perfect lift and a light crumb
- Salt: Balances the sweetness and enhances the spices
- Cream Cheese Filling: Cream cheese should be softened for easy mixing always choose full fat for best results
- Granulated sugar: Sweetens and helps the filling set
- Vanilla extract: Ties the flavors together
- Large egg: For creaminess and to help set the swirl
Instructions
- Prepare the Pan:
- Preheat your oven to 350 degrees Fahrenheit and ready a thirteen by nine inch pan with nonstick spray or parchment lining to ensure easy removal later.
- Mix Wet Ingredients:
- In a large bowl beat melted butter and sugar until light and fluffy then add eggs one at a time making sure each is fully incorporated. Add pumpkin puree vanilla extract and water then mix until smooth and well blended.
- Combine Dry Ingredients:
- In a separate bowl whisk together the flour cinnamon cloves nutmeg ginger baking soda baking powder and salt. Stir them together thoroughly to evenly distribute the spices and leaveners.
- Make the Pumpkin Batter:
- Gradually add the dry mixture to the wet ingredients stirring gently until just combined. This will help keep the cake tender and prevent overmixing.
- Prepare the Cream Cheese Filling:
- With a mixer beat softened cream cheese together with sugar and vanilla until completely smooth. Add the egg and mix until creamy and pourable with no lumps.
- Layer and Swirl:
- Spoon about two thirds of the pumpkin batter into the prepared pan and spread evenly. Gently dollop the cream cheese mixture over the pumpkin base then spoon the remaining pumpkin batter on top. Use a knife to carefully swirl the layers just enough to create a marbled effect but without overmixing.
- Bake to Perfection:
- Place the pan in the oven and bake for thirty to thirty five minutes. The bars are done when the center springs back lightly when pressed. Watch closely toward the end as every oven is a bit different.
- Cool and Cut:
- Let the bars cool completely in the pan to set the swirl and prevent sticking. Once cooled slice into twelve even bars using a sharp clean knife for neat edges.
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The creamy tang of the swirled filling is my absolute favorite part and I have to admit I always sneak an extra corner piece straight out of the pan. My mom first made pumpkin roll but it was so much work. Turning it into bars means everyone gets more of those marbled bites.
How to Store Pumpkin Roll Bars
Keep the bars in an airtight container at room temperature for up to two days. If you need longer storage place them in the refrigerator for up to five days. Always put wax paper between layers to prevent sticking and keep the swirls looking pretty. For longer storage freeze individual bars wrapped tightly for a quick treat later.
Ingredient Swaps and Tips
You can use light cream cheese for the filling but full fat creates the richest texture. Whole wheat flour works for half the flour to boost fiber but do not swap all if you want classic fluffiness. For spice lovers bump up the ground ginger for extra warmth or toss in a dash of cardamom.
How to Serve Pumpkin Roll Bars
Serve chilled for clean slices or slightly warmed for even more autumn coziness. Dress up with a dusting of powdered sugar or a dollop of whipped cream if feeling festive. These make a perfect addition to Thanksgiving tables or school potlucks since they travel so well.
Pumpkin Roll Bar Origins
This treat takes inspiration from the classic pumpkin roll cake that became popular in American kitchens in the mid twentieth century. The bar version makes it simpler and more approachable for home bakers looking for shortcut versions of beloved seasonal recipes.
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Enjoy these Pumpkin Roll Bars with family and friends, and savor every marbled bite with the least amount of fuss. Bake them once and they might just become your favorite fall tradition.