Friday, November 22, 2013

Pumpkin Roll Bars

Ingredients for Bars:
6 tablespoons butter, melted
1½ cups white sugar
2 large eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla
¼ cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Ingredients for Cream Cheese Filling:
1 (8 ounce) package cream cheese, softened
1 large egg
¼ cup white sugar
½ teaspoon vanilla

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 1½ 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, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin mixture and combine until well blended.
Spread about ⅔ of the batter evenly into the prepared pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ 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 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 and then cut into bars.

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