This is my favorite Fall/Winter dessert. It’s a play on a pumpkin roll, but so much easier. It’s so moist and delicious. Have you ever made a pumpkin roll? It’s really impressive, but time consuming. This is just so easy and definitely a fan favorite.
Whenever it’s cold outside, I get kind of obsessed with pumpkin. But what other time is there to eat pumpkin? Perk up your post-Christmas blues with these pumpkin bars!
These take me, in my oven, 35 minutes to bake. It’s a good indicator that they’re done when you get a few tiny cracks on the top. Don’t worry, that doesn’t mean you’ve over baked it!
After making the pumpkin batter, you spread half of it in a 9×13 pan, then spread the cheesecake layer over top. The cheesecake layer is very spreadable, so it’s pretty easy to spread it on without mixing the batters.
Then you dollop the remaining pumpkin batter over top of the cheesecake layer.
Then you swirl it together with a butter knife to make the yummiest pumpkin dessert you’ve ever made. You can also swirl a little bit less if you want more chunkier cheesecake portions.
You’re left with this super moist and flavorful cake that is best with a dollop of fresh whipped cream.
Enjoy!
Pumpkin Roll Bars
Ingredients
- 6 Tbsp butter, softened
- 1 1/2 cups` sugar
- 2 eggs
- 1 15oz can pumpkin
- 1/4 cup water
- 1 tsp vanilla
- 2 cups flour
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 egg
- 1/2 cup sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees.Spray a 9 x 13 inch baking pan with non-stick baking spray.
- In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.
- Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
- In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
- Spread about 2/3 of the batter evenly into the prepared pan.
Cream Cheese Filling
- n a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth.
- Spread cream cheese mixture evenly over the pumpkin batter.
- Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.
- Use a butter knife to swirl together the cream cheese and top layer of pumpkin batter.
- Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
- Cool completely in pan, then cut into bars and top with whipped cream if you desire. Store in the fridge. Enjoy!!