Pumpkin Roll Bars
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5
4 reviews
Excellent
Pumpkin Roll Bars
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Pumpkin roll bars have all the things you love about pumpkin rolls without all of the hassle! They have perfectly spiced pumpkin cake with a smooth cream cheese swirl that will make this your new favorite fall dessert!
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Ingredients
Pumpkin Batter
- 6 tablespoons unsalted butter melted
- 1 ½ cups granulated sugar
- 2 egg large
- 1 (15-ounce) pumpkin puree canned
- 1 teaspoon vanilla extract
- ¼ cup water
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves ground
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Filling
- 1 (8-ounce) cream cheese softened, package
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg large
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking pan with non-stick cooking spray. You can also line the pan with parchment paper if you prefer. Set aside.
- Use an electric hand mixer or a stand mixer fitted with the paddle attachment to beat 6 tablespoons unsalted butter, and 1 ½ cups granulated sugar. Beat on medium-high speed for 2-3 minutes until fluffy and pale. Add 2 large eggs, 1 (15-ounce) can pumpkin puree, 1 teaspoon vanilla extract, and ¼ cup water and mix until combined. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
- In a medium bowl, whisk 2 cups all-purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Add the flour mixture to the pumpkin mixture and mix until fully combined.
- Spread ⅔ of the pumpkin batter evenly in the bottom of the prepared baking pan.
- In a medium bowl, add 1 (8-ounce) package cream cheese, ¼ cup granulated sugar, ½ teaspoon vanilla extract, and 1 large egg. Using an electric hand mixer, beat together until smooth. Spread the cream cheese mixture evenly over the pumpkin batter in the pan. Spoon the remaining pumpkin batter over the top.
- Use a butter knife to swirl the cream cheese layer and the top layer of pumpkin batter.
- Bake for 30-35 minutes or until the center springs back when lightly pressed. Cool the pumpkin roll bars completely before slicing and serving.
Notes
- Originally Posted on 10/15/2012
- Updated on 8/28/2024
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
75mg
(25%)
Sodium
219mg
(9%)
Potassium
159mg
(3%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
6004IU
(120%)
Vitamin C
2mg
(2%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Bars
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 219mg | 9% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 6004IU | 120% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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