Pumpkin Roll Bars

Once fall arrives and we start having all the yummy fall flavors, I wish that I would treat us to them more often year round. This year, I made my own pumpkin puree, maybe that will spread the flavor through the year more? It really was so simple to make the puree, I will be doing that again!

Of course, after doing all that work making the puree, I wanted to try it, but on what? There were so many other desserts being shared for Thanksgiving, and we can only eat so much! After bringing home some office leftovers of a pumpkin roll, and Truckin' Man going crazy over that, I knew what direction I was going to head for a recipe. Pumpkin Roll Bars, I had just read about them over at The Recipe Critic.  Even though a pumpkin roll is easy (or so I am told), these were so simple. And they were sooo good! Pumpkiny goodness, with a cream cheese layer baked in, what more could you ask for? Of course, Truckin' Man loved them. He had a lot of driving to do last week, so I packed up a bunch for him to take with him.

Pumpkin Roll Bars (Source: The Recipe Critic)

6 T. unsalted butter, melted
1 1/2 c. granulated sugar
2 large eggs
1 15 oz. can pumpkin or 15 oz of fresh pumpkin puree
1 t. vanilla 
1/4 c. water
2 c. all purpose flour
2 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground ginger
1/2 t. ground nutmeg
1 t. baking soda
1/2 t. baking powder
1/4 t. salt

Cream Cheese Filling
8 oz. cream cheese, softened
1/4 c. granulated sugar
1/2 t. vanilla
1 large egg

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with 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 mixture and combine until well blended. Spread 2/3 of the batter evenly into the prepared pan.

In another bowl, 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. With a  knife, 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.

Enjoy :) 

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Pumpkin Cream Cheese

November 1st... Allergies are finally leaving me, and I am feeling a little more back on my game. I missed decorating for Halloween, and have not been enjoying fall much until the last couple days. So, no more whining, time to get in gear and start enjoying my favorite time of year!!!

This week I made my first pumpkin treat of the season (told ya I am behind on everything!). Pumpkin Cream Cheese. This stuff is so dang good, it almost makes up for the fact that it's my first pumpkin adventure! Back in the city days, I would get a pumpkin bagel shmeared with pumpkin cream cheese from Einstein Bros. I just loved it, but again... that was back in the day. It was one of those foods that I just put out of my mind and learned to live without. Then... One day... On pinterest... You got it, I found Pumpkin Cream Cheese Spread. Thank you for sharing, My Favorite Things!  

Pumpkin Cream Cheese (Source: My Favorite Things)

1 8 oz package cream cheese, softened
1/2 c. canned pumpkin
1/4 c. sugar
3/4 t. pumpkin pie spice
1/2 t. vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours*

**Note: The closer you wait to the 24 hours, the more this will just "wow" your tastebuds!! 

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