Pumpkin Roll Bars (Print Version)
# Ingredients:
→ Pumpkin Batter
01 -
6 tablespoons unsalted butter, melted
02 -
1½ cups granulated sugar
03 -
2 large eggs
04 -
1 (15-ounce) can pumpkin puree
05 -
1 teaspoon vanilla extract
06 -
¼ cup water
07 -
2 cups all-purpose flour
08 -
2 teaspoons ground cinnamon
09 -
½ teaspoon ground cloves
10 -
½ teaspoon ground nutmeg
11 -
½ teaspoon ground ginger
12 -
1 teaspoon baking soda
13 -
½ teaspoon baking powder
14 -
¼ teaspoon salt
→ Cream Cheese Filling
15 -
1 (8-ounce) package cream cheese, softened
16 -
¼ cup granulated sugar
17 -
½ teaspoon vanilla extract
18 -
1 large egg
# Instructions:
01 -
Preheat oven to 350°F. Spray a 13x9-inch pan with cooking spray or line with parchment paper.
02 -
Beat butter and sugar until fluffy. Mix in eggs, pumpkin, vanilla, and water. Combine dry ingredients separately, then mix into wet ingredients.
03 -
Beat cream cheese, sugar, vanilla, and egg until smooth and creamy.
04 -
Spread ⅔ of pumpkin batter in pan, add cream cheese mixture, top with remaining pumpkin batter. Swirl with a knife.
05 -
Bake 30-35 minutes until center springs back when touched. Cool completely before cutting.
# Notes:
01 -
Can be made ahead and refrigerated
02 -
Freezes well for up to 3 months
03 -
Perfect for fall gatherings and holidays