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!!