Pumpkin Roll Bars

September 27, 2015

Smooth and creamy pumpkin cheesecake filling that makes magic, so tender, so light and so can\\\'t stop, won\\\'t stop.

6 tablespoons unsalted butter, melted
1 1/2 cup granulated sugar
2 large eggs
1 (15 oz.) can pumpkin puree
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. I would take out the cream cheese now too if you haven\\\'t already. In a bowl, with an electric mixer on medium...
See the full directions on my site

Nutritions

Calories
3821

Sodium
3076mg
128% DV

Fat
151g
232% DV

Protein
58g
116% DV

Carbs
566g
192% DV

Fiber
23g
93% DV