Description
Delicious and moist Pumpkin Roll Bars featuring a spiced pumpkin batter layered with a creamy cheesecake filling. These bars combine warm fall spices with a smooth cream cheese swirl, baked to perfection for a cozy, sweet treat perfect for autumn gatherings or dessert.
Ingredients
Scale
Pumpkin Batter
- 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
Cheesecake 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 a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients for pumpkin batter: In a large mixing bowl, beat the melted butter and sugar together until fluffy. Add the eggs, pumpkin puree, vanilla extract, and water, mixing thoroughly until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined without overmixing.
- Layer pumpkin batter: Spread about two-thirds of the pumpkin batter evenly into the prepared baking pan.
- Prepare cheesecake filling: In another bowl, beat the softened cream cheese, sugar, vanilla extract, and egg together until smooth and creamy.
- Add cheesecake layer: Spread the cream cheese mixture evenly over the pumpkin batter layer in the pan.
- Add remaining pumpkin batter and swirl: Dollop the remaining pumpkin batter on top of the cheesecake layer and gently swirl with a knife to create a marbled effect.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly touched and a toothpick inserted comes out with few moist crumbs.
- Cool and serve: Allow the bars to cool completely in the pan before slicing into squares. This helps the layers set and makes cutting easier.
Notes
- Ensure the cream cheese is softened for easy mixing and a smooth filling.
- Do not overmix the batter to keep the bars tender and moist.
- Use fresh pumpkin puree or canned 100% pure pumpkin for best flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- These bars can be refrigerated for up to 5 days and taste great chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Roll Bars, pumpkin dessert, cream cheese filling, fall recipes, spiced pumpkin bars, autumn treats, pumpkin spice dessert
