tips on how to make Cream Cheese and pumpkin roll bars
- One thing to keep in mind when making these bars, is having the butter at room temperature. If you take it out of the fridge and nook it for a few seconds, it just won’t be the same.Keeping it at room temperature will allow the butter to cream with the sugar more smoothly. If you microwave refrigerated butter, it will be melted in some areas, and still cold and hard in others.If you melt it completely, the batter will be too runny.
- We also recommend using an electric mixer. You could mix by hand, but you may get a little bit of a workout in. The butter and sugar work best when they are creamed together.
- When dolloping and spreading out the top layer of pumpkin batter on the bars, I recommend using a rubber spatula, sprayed with non-stick cooking spray.
This will help spread the batter a little easier, without it sticking to the spatula.
- Depending on the pan that you use, you may need to cook it for 40 minutes, or until the middle isn’t jiggly.
Watch how to make our simple pumpkin pie, here:
Got a big Thanksgiving dinner planned? These Cream Cheese Pumpkin Roll Bars, are the perfect replacement.
But if you are a Pumpkin Pie lover, like myself, watch how to make this Simple Pumpkin Pie, found on our Youtube Channel.
We have hundreds of simple and delicious recipes, your family will love. Each recipe is tried and true, so you know they will love it.
We take you through each recipe, step by step, and show you exactly how to make it.
Watch how to make our Simple Pumpkin Pie, here:
looking for more pumpkin recipes?
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Mini Pumpkin Cheesecakes
Serves: 20
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 6 Tablespoons butter (melted)
- 1 1/2 cups sugar
- 2 eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla
- 1/4 cup water
- 2 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (8 ounce) package cream cheese (softened)
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla
Instructions
- 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 sugar until smooth.
- Beat in 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, sugar, and 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.
Notes
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!).
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Jana
Thanks for this great post!
And you should know that the top layer swirling of this recipe makes me a little nervous. But I'm going give it a try. Can't wait to taste it. Thanks for the recipe.