Sunday, April 15, 2012

Pumpkin Roll Bars

I have an intense itch to go shopping...

Unfortunately, I don't have the appropriate funds to scratch this itch.

Maybe it's the warm breeze outside right now or the sunshine that is giving me the urge to buy a bunch of spring-friendly clothes that are pastel/neon-colored and flowy.

My wardrobe is suddenly boring to me.

My only resort is to "fake shop"...which is essentially torture but I do it anyway. I obsessively add articles of clothing and various accessories to my virtual wishlist's as if I may magically inherit a large sum of money that I could apply to my urge to shop.

Here's hoping.

Pumpkin Roll Bars


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.


Anonymous said...

Stumbled across your blog looking for pumpkin roll recipe variations. Does the cream cheese filing taste different? I'm just used to it uncooked in the roll.

Miss. Tarrah Dame said...

Hello! The cream cheese is different than in a traditional pumpkin roll. In these bars it is more like a cheesecake filling than an icing. The flavors are on but the texture may be different than you're used to. :)

Anonymous said...

Thanks! I will have to try these!

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