Description
Deliciously moist Pumpkin Roll Bars featuring a spiced pumpkin cake layered with a creamy, tangy cream cheese filling. Perfect for fall gatherings or anytime you crave a seasonal dessert with a luscious texture and warm spices.
Ingredients
Scale
Pumpkin Cake:
- 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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and aid in easy removal of the bars.
- Mix wet ingredients: In a large bowl, beat the melted butter and sugar together until the mixture is fluffy and well combined. Then add in the eggs, pumpkin puree, vanilla extract, and water, mixing thoroughly to create a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt to evenly distribute the spices and leavening agents.
- Combine wet and dry: Gradually incorporate the dry ingredient mixture into the pumpkin batter, stirring just until all ingredients are fully combined without overmixing.
- Spread pumpkin batter base: Spread about two-thirds of the pumpkin batter evenly into the prepared pan, creating the bottom layer for the bars.
- Prepare cream cheese filling: In a clean bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and egg, continuing to beat until the filling is creamy and lump-free.
- Layer cream cheese filling: Spread the cream cheese mixture evenly over the pumpkin batter layer in the pan.
- Add remaining pumpkin batter and swirl: Dollop the remaining one-third of the pumpkin batter on top of the cream cheese layer. Use a knife to gently swirl the pumpkin batter into the cream cheese layer to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until the center springs back when lightly touched and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Cool and slice: Allow the bars to cool completely in the pan at room temperature before slicing into squares. This helps the layers to set and prevents crumbling.
Notes
- Make sure the cream cheese is softened to room temperature for an easy, smooth filling texture.
- Swirling the top layer creates a beautiful marbled design, but avoid over swirling to maintain layers.
- Use fresh pumpkin puree for best flavor, or canned pumpkin labeled 100% pure pumpkin (not pumpkin pie filling).
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
- For added texture, consider sprinkling chopped nuts on top before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll bars, pumpkin dessert, cream cheese filling, fall dessert, spiced pumpkin bars, easy pumpkin recipe
