One of my favorite desserts is Pumpkin Roll, but I have never actually attempted to make it . . . something about rolling it up makes me think that it would be hard to do. I can only imagine it falling apart when I tried to roll it up . . .
Anyway, when I came across this recipe that claimed it tasted just like a pumpkin roll without any of the hassle, I knew I had to try it!
They really were easy to make and tasted amazing! I still love pumpkin roll, but this curbed my craving until I get up the guts to try to make a roll for myself. :)
Ingredients:
Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Directions:
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 1 1/2 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, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 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 table 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, then cut into bars.
*One thing that I like about pumpkin roll is that it is served cold, so we put these bars in the fridge and ate them cold- they were delicious! You could eat them at room temperature too. I also thought that they were yummier on the second day (if they last that long!).
Recipe from:
Let's Dish
Linked
here 
These look GREAT!! I love the swirls and the bars look ridiculously moist. Pinned :)
ReplyDeleteThis is awesome! I have wanted to make a pumpkin roll forever but (1) I don't have a jelly roll pan and (2) they scare me. So this is a perfect recipe!
ReplyDeleteTry the pumpkin roll recipe on Mel's Kitchen... I had never made a pumpkin roll before, and after I made the first one, I made another because it was so easy!! If I can do it, ANYONE can!
ReplyDeleteJana
This is a must for Christmas. It's official I'll be making these and wrapping them in a fab way for my adult Christmas gifts! And I may have trick up my sleeve to make it my own...I'll be sure to share!
ReplyDeleteThanks for this great post!
I am making these right now. Time to take them out of the oven in 3 minutes! Easy recipe and mixing directions. I'm sharing with my family tomorrow for Thanksgiving :)
ReplyDeletei made these & i must say they are fabulous! so easy, and very appealing to the eye! i'm sure my family will LOVE these tomorrow for Thanksgiving! :)
ReplyDeleteThank you for this wonderful recipe! I made it last night (using whole wheat white flour and reduced-fat cream cheese, not that it helped much, hah!) and everyone at work is asking for the recipe and telling me to make it again. Delicious!!! I even managed to make it look good, which is not one of my strong points.
ReplyDelete