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–+ servings

Pumpkin Roll Bars

An incredibly moist bar packed with pumpkin, spices, and sweet cream cheese swirls.  A truly Fall treat that will have everyone begging for more!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Servings 18 bars

Ingredients
  

Pumpkin Bars

  • 6 tbsp. butter, melted
  • 1-1/2 c. sugar
  • 2 eggs
  • 1 (15 oz.) can pumpkin puree
  • 1 tsp. vanilla extra or vanilla bean paste
  • 1/4 c. water
  • 2 c. all purpose flour
  • 2 tsp. ground cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Cream Cheese Swirl

  • 1 (8 oz.) cream cheese, softened
  • 1 egg
  • 1/4 c. sugar
  • 1/2 tsp. vanilla extract or vanilla bean paste

Instructions
 

  • Heat oven to 350º F.  Spray a 13x9-inch baking pan with non-stick cooking spray.  Set aside.
  • In a large bowl, with mixer on medium speed, beat together butter and sugar until smooth. 
  • Add eggs, pumpkin puree, 1 teaspoon of vanilla extract/paste, and water.  Mix until well blended. 
  • In a small bowl, whisk together flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt.   Add the dry ingredients to the pumpkin mixture and blend until well combined.  
  • For the cream cheese mixture, in a small bow, beat together cream cheese, egg, sugar, and vanilla extract/paste until smooth.  
  • Spread 2/3 of the pumpkin batter into the prepared baking pan.  Spread all of the cream cheese mixture over the pumpkin batter.  Dollop the remaining pumpkin cake batter over the cream cheese mixture and spread as evenly as possible.  
  • Using the handle of a butter knife, swirl together the top layer of pumpkin  batter and cream cheese mixture.  
  • Bake 30 to 35 minutes or until the center of the pumpkin bars spring back when touched.  Cool completely in pan before cutting and serving. 

Notes

  • You can adjust the number of servings this recipe makes simply by the way you cut the bars.  A 13x9-inch pan typically yields 24 bars, but I cut them a little larger so I only got 18 bars.  Personally, I liked the bigger size for this recipe and I didn't hear any complaints!
  • I mentioned vanilla bean paste in the Homemade Funfetti Birthday Cake post and I'm going to keep mentioning it until you finally get it.  I just love this special ingredient and think it gives a truly homemade look to everything!
  • As with all things pumpkin and spices, this dessert really kicks it in gear the following day.  I love when all of the flavors really meld together, so making these bars ahead of time will serve you well!
Keyword Bars, Cream Cheese, Dessert, Pumpkin,
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