Cream Cheese Pumpkin Roll Bars

I know that pumpkin isn't really in season right now, but I had a can that was about to expire and wanted to try something new! Hence this recipe! :) This recipe, as most of the pumpkin recipes I've tried did not disappoint! It was almost more like a sweet bread than a cake and it is so flavorful and moist! So you don't need to wait till fall to try it! In our house pumpkin is enjoyed year round! Enjoy!

Cake:

6 Tablespoons 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

3 tsp. cinnamon (or original recipe calls for 2 tsp. cinnamon, 1/2 tsp. each of ground cloves, ground ginger and nutmeg)

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp salt

Cream Cheese Filling:

8 oz. cream cheese, softened

1/4 cup granulated sugar

1/2 tsp. vanilla

1 large egg

Directions:

Preheat oven to 350 degrees. Spray a 9X13 in 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 tsp. vanilla and water until well blended. In a separate bowl, mix flour, cinnamon (or other spices if you desire), 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 1/2 tsp. of vanilla until smooth. Spread cream cheese evenly over batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Using 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.

Recipe came from Six Sisters Stuff

Enjoy!