Pumpkin Roll Bars (Print version)

Soft spiced pumpkin cake bars with a baked cream cheese swirl, all the flavor of a pumpkin roll without the rolling.

# Ingredients:

For the pumpkin batter

01 - 6 tablespoons (85 g) unsalted butter, softened
02 - 1 1/2 cups (300 g) granulated sugar
03 - 2 large eggs
04 - 1 can (15 oz or 425 g) pumpkin puree
05 - 1 teaspoon vanilla extract
06 - 1/4 cup (60 ml) water
07 - 2 cups (250 g) all-purpose flour
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground ginger
10 - 1/2 teaspoon ground cloves
11 - 1/2 teaspoon ground nutmeg
12 - 1 teaspoon baking soda
13 - 1/2 teaspoon baking powder
14 - 1/4 teaspoon fine salt

For the cream cheese filling

15 - 8 oz (225 g) cream cheese, softened
16 - 1 large egg
17 - 1/4 cup (50 g) granulated sugar
18 - 1/2 teaspoon vanilla extract

Optional finish

19 - 1 tablespoon powdered sugar, for dusting after chilling

# Instructions:

01 - Heat the oven to 350 F. Grease a 9 x 13-inch baking pan, or line it with parchment and grease the parchment for easier lifting.
02 - Beat the softened butter and sugar until smooth. Beat in the eggs, pumpkin puree, vanilla, and water until blended.
03 - In a separate bowl, whisk the flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt. Stir into the pumpkin mixture just until combined.
04 - Beat the cream cheese, egg, sugar, and vanilla until smooth and creamy. Scrape down the bowl so no thick lumps remain.
05 - Spread about two-thirds of the pumpkin batter in the prepared pan. Spread the cream cheese filling over it, then dollop the remaining pumpkin batter on top. Drag a knife through the layers a few times to swirl.
06 - Bake for 32-36 minutes, until the edges are set and the center springs back lightly when touched. If the center still jiggles, bake a few minutes longer.
07 - Cool completely in the pan, then chill for the cleanest slices. Dust with powdered sugar if using, then cut into bars.

# Good to know:

01 - Bars slice best after chilling for at least 2 hours.
02 - Use plain pumpkin puree, not pumpkin pie filling.
03 - Flavor is best the next day after the spices settle.

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