Pumpkin Roll Bars

So I found this recipe on The Recipe Critic and they sounded too goo to pass up. These are awesome… no other way to put it. They’re sweet without being too sugary. The best way I can describe it is pumpkin bread with a light cheesecake swirl.

 

Ingredients:
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
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.

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 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 table 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.

 

I did have to do a few of things different. I didn’t have butter so I had to make due with margarine. I also don’t have an electric mixer so I had to do all of the mixing by hand…. yes that includes blending the cream cheese, which makes for very tired arms.  Also my bake time was actually 40 minutes due to the fact that we have an archaic oven.

 

Overall I think this is a slam dunk recipe and give it 5 out of 5 stars!

 

Stay stellar everyone!

 

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