Pumpkin is definitely one of my most favorite things about Fall! I don’t know about you, but I absolutely love pumpkin baked treats. One of them is pumpkin roll. I adore a good pumpkin roll but… I confess. I’m too lazy to make it myself. It looks like A LOT of work to me. These pumpkin roll bars are something else. You don’t need to put very much effort into making these and they are just as delicious as a pumpkin roll! No hard work anymore!
I recently came across this brilliant idea on (where else?!) Pinterest. What would I do without it? Like many others, I spend too much time on Pinterest just pinning delicious food pictures. It’s a mild obsession of mine. But a worthwhile one, with plenty of great ideas. Like this one!
These pumpkin roll bars with cream cheese swirl are super moist and so flavorful. Cinnamon, nutmeg, ginger, cloves – all fall spices in one bar. They are the perfect fall treat to satisfy everyone’s pumpkin cravings. I still love pumpkin roll but these bars are absolutely incredible if you are looking for an easier version of this classic dessert.
If you are a pumpkin fan, you definitely have to try these yummy bars. I haven’t found anyone who doesn’t love them!
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 cups pumpkin puree (I used homemade)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped walnuts
- 8 oz. (225g) cream cheese , softened
- 1 large egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
In a medium bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
In a larger bowl, whisk the eggs and sugars until combined. Whisk in the pumpkin puree, oil, buttermilk and vanilla. Stir in the dry ingredients until combined. Spread about 2/3 of the batter evenly into the prepared pan. Set aside.
In a bowl, with an electric mixer on medium speed, beat cream cheese, egg, sugar and vanilla until fully incorporated and smooth, scraping down the sides if necessary.
Spread this cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese layer. Take a butter knife and gently swirl the batter. Sprinkle the walnuts over the top, and using a spatula, gently press into the batter.
Bake for 30-35 minutes, or until the center of the pumpkin batter is set and springs back when touched. Remove from oven and let cool completely in pan on a cooling rack. Cut into squares and serve.
Store these pumpkin roll bars in an airtight container in the refrigerator.