The Better Baker: Pumpkin Cake Roll Bars

All the goodness of a pumpkin cake roll, but in a pan...no rolling up needed.

This special treat is heavy like a cake roll and mighty tasty.

Because I'm a cream cheese freak, I frosted it with a thin layer of cream cheese frosting, but that isn't necessary.

I also topped half of it with nuts, half of it without, to please the crowd.
And believe me, the crowd LOVED this dessert!!

Do hope you won't miss out on this awesome holiday treat!
I do think it tastes better the longer it sets.

I used the recipe shared with us at Weekend Potluck by

Big Rigs and Lil' Cookies.

Please be sure to stop by and check out her luscious photos...and don't forget to tell her I said hello!

Cake:

6 T. unsalted butter, melted

1 c. granulated sugar

(original recipe calls for 1-1/2 c.)

2 large eggs

1 15 oz. can pumpkin puree

1 tsp. 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

3 Tb. granulated sugar

1/2 t. vanilla

1 large egg

Preheat oven to 350. Spray a 9 x 13 inch baking pan with non-stick cooking spray; set aside.

In large bowl, beat butter and sugar with electric mixer, until smooth. Add eggs, pumpkin, vanilla and water until well blended. In another (medium) 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 small bowl, 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. 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.

OPTIONAL CREAM CHEESE FROSTING:
(this makes a small batch)

4 ozs. cream cheese, softened
2 Tb. butter, softened
1/2 tsp. vanilla
1/2 tsp. cinnamon, optional
about 2 c. powdered sugar, or less

In small bowl, combine cream cheese and butter until smooth: stir in vanilla, then cinnamon (if using). Gradually add enough powdered sugar to make the spreading consistency you want. Spread over top of cooled cake. Refrigerate until ready to serve.