Description
These Pumpkin Roll Bars offer a delightful twist on traditional pumpkin desserts, featuring a spiced pumpkin batter layered with a creamy, smooth cream cheese filling. Perfectly balanced with warm autumn spices and a luscious filling, these bars are ideal for fall gatherings and holiday treats.
Ingredients
Scale
Pumpkin Batter
- 6 tablespoons unsalted butter, melted
- 1 ½ cups sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup water
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 1 egg
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the bars later.
- Make Pumpkin Batter: In a large mixing bowl, beat the melted butter and sugar together until the mixture is fluffy and light. Add the eggs one at a time, mixing well after each addition. Then incorporate the pumpkin puree, vanilla extract, and water, blending everything thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt. Gradually add this dry ingredient mixture to the wet ingredients, stirring until fully combined and smooth.
- First Layer: Spread about two-thirds of the pumpkin batter evenly into the prepared baking pan to form the base layer.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, and the egg until the mixture is smooth and creamy, free of lumps.
- Add Cream Cheese Layer: Carefully spread the cream cheese filling over the pumpkin batter layer in the pan, ensuring an even layer.
- Top Layer and Swirl: Dollop the remaining one-third of the pumpkin batter on top of the cream cheese layer in small spoonfuls. Using a knife, gently swirl the top batter to create a marbled effect without mixing layers completely.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center springs back when lightly touched, indicating the bars are set.
- Cool and Serve: Remove the pan from the oven and allow the bars to cool completely before slicing into squares. This cooling step helps the bars to firm up and makes them easier to serve.
Notes
- For best results, use full-fat cream cheese at room temperature for a smooth filling.
- Ensure the pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
- You can swap all-purpose flour for a gluten-free blend if desired, but the texture may vary slightly.
- These bars can be refrigerated for up to 5 days in an airtight container or frozen for longer storage.
- Use a knife or skewer for swirling to achieve a marbled design without overmixing the layers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin bars, cream cheese filling, fall dessert, autumn treats, spiced pumpkin dessert
