Description
Delicious Pumpkin Roll Bars featuring a spiced pumpkin batter layered and swirled with a creamy vanilla-flavored cream cheese filling, baked to perfection in a single pan. Perfect for fall or holiday treats, these bars combine warm autumn spices with a rich, smooth cream cheese center for an irresistible dessert.
Ingredients
Scale
Pumpkin Batter:
- 6 tablespoons unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup water
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Filling:
- 1 (8-ounce) package cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 13 x 9 x 2-inch baking pan with non-stick cooking spray or line it with parchment paper for easy removal and cleanup. Set aside.
- Make Pumpkin Batter Base: In a mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the melted butter and 1 ½ cups granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is pale and fluffy. Add the eggs, pumpkin puree, vanilla extract, and water. Mix until all ingredients are fully incorporated, scraping the sides and bottom of the bowl as needed.
- Combine Dry Ingredients and Incorporate: In a separate medium bowl, whisk together the flour, cinnamon, ground cloves, nutmeg, ginger, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet pumpkin mixture, mixing until just combined to form the pumpkin batter.
- Layer Pumpkin Batter: Spread about two-thirds of the pumpkin batter evenly into the prepared baking pan, creating a smooth layer as the base.
- Prepare Cream Cheese Filling: In another medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg using an electric hand mixer until the filling is smooth and creamy without any lumps.
- Add Cream Cheese Layer: Evenly spread the cream cheese filling over the pumpkin batter layer in the pan to form a middle layer.
- Top with Remaining Pumpkin Batter: Spoon the remaining pumpkin batter gently over the cream cheese layer. Use a butter knife to carefully swirl the top pumpkin layer and cream cheese mixture for a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes or until the center of the bars springs back when lightly pressed, indicating doneness.
- Cool and Serve: Remove the bars from the oven and let them cool completely in the pan. Once cool, slice into 12 bars and serve.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Using parchment paper in the baking pan makes removal easier and prevents sticking.
- Swirling the batter and filling creates a beautiful marbled effect and blends flavors nicely.
- If you prefer a denser texture, you can slightly reduce the water by a tablespoon.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
