Description
These Pumpkin Roll Bars combine the warm spices of pumpkin cake with a creamy, tangy cream cheese filling swirled throughout. Perfectly moist and tender, these bars offer the delicious flavors of fall in every bite and are simple to prepare using basic baking methods.
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 the oven to 350°F (175°C). Spray a 13 x 9 x 2-inch baking pan with non-stick cooking spray or line it with parchment paper to prevent sticking. Set aside.
- Make pumpkin batter: Using an electric mixer on medium-high speed, beat melted butter and 1 ½ cups sugar for 2-3 minutes until fluffy and pale. Add eggs, pumpkin puree, vanilla extract, and water; mix until combined, scraping down the bowl to ensure even mixing.
- Combine dry ingredients: In a separate bowl, whisk together flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt. Add this dry mix to the pumpkin mixture and stir until just combined.
- Layer pumpkin batter: Spread two-thirds of the pumpkin batter evenly into the prepared baking pan.
- Prepare cream cheese filling: In a medium bowl, beat softened cream cheese, sugar, vanilla extract, and egg with an electric mixer until smooth and creamy. Spread this filling evenly over the pumpkin batter layer in the pan.
- Add remaining batter and swirl: Spoon the remaining pumpkin batter over the cream cheese filling. Use a butter knife to swirl the pumpkin batter and cream cheese together gently to create a marbled effect.
- Bake: Bake in the preheated oven for 30-35 minutes or until the center springs back when lightly pressed. Remove from oven and allow to cool completely in the pan before slicing into bars and serving.
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth filling.
- Swirling the batter gently prevents mixing too much and keeps distinct layers.
- Use parchment paper for easier removal and cleaner slicing.
- Bars can be stored in an airtight container in the refrigerator for up to 3 days.
- For an extra festive touch, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 bar (approximately 3x2 inches)
- Calories: 290
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
