October 10, 2015

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Pumpkin Roll Bars #Recipe


Pumpkin Cake
6 Tbsp 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 tspground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream Cheese Filling
12 ounces cream cheese ( 1 1/2 bricks), softened
1/4 cup + 2 Tbsp granulated sugar
1 tsp vanilla
1 large egg

Directions for cake:
  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. I used a glass baking dish. 
  2. In your KitchenAid mixer, beat butter and sugar until smooth. Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. 
  3. In a separate bowl, mix flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt; slowly add the dry ingredients to the pumpkin mixture and mix until well blended. 
  4. Spread about 2/3 of the batter evenly into the prepared pan. Reserve 1/3 for top.
Directions for cream cheese filling:
  1. In your KitchenAid mixer beat cream cheese, egg, sugar, and vanilla until smooth. 
  2. Spread cream cheese mixture evenly over the pumpkin batter. 
  3. Pour the remaining pumpkin batter over the cream cheese batter and spread out as evenly with spatula.
  4. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. 
  5. Bake for 30-40 minutes, or until the center of the pumpkin batter springs back when touched. 
  6. Cool completely in pan. Chill and cut into bars.  Best if served cold. I placed in my garage since it is so cold and they were chilled.