Fall is officially here! Now I can continue posting pumpkin recipes and feel like it’s “legit”. Usually I’m all gung ho apples, but for some reason this season, I’ve been loving pumpkin more than ever. I guess recipes like this are the reason why.
For those days when you’re too lazy to make a pumpkin roll (which, for me, is just about every day!) this one’s for you.
Pumpkin Roll Bars
slightly adapted from The Recipe Critic
6 tablespoons butter, melted
1 1/2 cups sugar
1 (15 ounce) can pumpkin puree
1/4 cup water
2 cups AP flour
4 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
for the cream cheese filling:
8 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg
Preheat oven to 350 degrees. Grease a 9×13 inch baking pan with butter or cooking spray.
Mix butter and sugar until smooth. Beat in eggs, pumpkin, vanilla and water until well blended.
Mix flour, pumpkin pie spice, baking soda, baking powder and salt in another bowl. Add dry ingredients to the pumpkin mixture and combine until well blended. Spread about 2/3 of the batter evenly on the bottom of the pan.
For the filling, mix all ingredients until smooth. Top batter in pan with filling, spreading evenly. Dollop remaining pumpkin mixture on top of filling and spread evenly. Use a butter knife to swirl batter and filling together.
Bake for 30-35 minutes. Cool completely in pan, then cut into bars.