Sunday, September 27, 2015

Pumpkin Roll Bars

It hasn't started to feel like fall here in Salt Lake until we made these incredibly moist perfect for getting you in the fall spirit pumpkin roll bars! Smooth and creamy pumpkin cheesecake filling that makes magic, so tender, so light and so can't stop, won't stop. These pumpkin roll bars are simple, sweet and charming and you cannot get enough!


Pumpkin Roll Bars
printable recipe

6 tablespoons unsalted butter, melted
1 1/2 cup granulated sugar
2 large eggs
1 (15 oz.) can pumpkin puree
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. I would take out the cream cheese now too if you haven't already.

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. In a bowl with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 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 table knife to swirl together the cream cheese and top layer of pumpkin batter.

Bake for 30-35 minutes, or until center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

*Recipe Source: The Recipe Critic

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