Remember we did the pumpkin roll with cream cheese? I know some of you didn’t try it, because …. well… it had to be rolled up jelly roll style, and you really didn’t believe me when I said it was easy. Well, now I’ve found the perfect solution. Pumpkin roll bars have all the cheesy, pumpkin goodness but without all the fussing.
Note that I used pumpkin pie filling which already has spices in it, but if you use 500 ml. of canned pumpkin, just add an additional tsp. Cinnamon, 1/2 tsp. ground cloves, 1/2 tsp. ginger, and 1/2 tsp. nutmeg.
- 6 tbsp.butter melted
- 1½ cups sugar
- 2 eggs
- 1 can pumpkin pie filling 500 ml
- ¼ cup water
- 2 cups flour
- 1 tsp. Cinnamon
- 1 tsp. Vanilla
- 1 tsp. Baking soda
- ½ tsp. Baking powder
- ¼ tsp. Salt
- Cream cheese filling:
- 1 brick cream cheese
- 1 egg
- ¼ cup sugar
- ½ tsp. Vanilla
- Preheat oven to 350 (F) and spray a 9x13 glass baking dish with non-stick spray.
- In a bowl, beat melted butter and sugar with a mixer.
- Beat in 2 eggs, pumpkin pie filling, vanilla and water until blended.
- In a separate bowl, combine flour, cinnamon, baking soda, baking powder, salt.
- Add dry ingredients to the pumpkin/butter mixture and mix until well blended.
- Spread ⅔ of batter in the pan and reserve the rest.
- Beat cream cheese, 1 egg,1/4 cup sugar and ½ tsp vanilla together until smooth.
- Spread evenly over the pumpkin batter in the pan.
- Dollop the reserved pumpkin mixture over the-cream cheese batter.
- Using a butter knife, swirl the top batter into the cream cheese.
- Bake 30-35 minutes at 350, or until cake springs back slightly to touch.
Pumpkin and cinnamon make the perfect combination in these delicious squares. This makes a lovely dessert following a fall dinner party, or a nice treat to serve when having some friends over for coffee.
Looking for more pumpkin recipes? Be sure to check out these favourites…
Welcome Simple Local Life “Recipe Contributor” Vicki Macdonald- Pumpkin Cinnamon Rolls
