CREAM CHEESE PUMPKIN BARS
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.
Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!
Provided by WeibellMommy
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
- Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
- Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
- Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.
Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g
PUMPKIN CREAM CHEESE ROLL
Make and share this Pumpkin Cream Cheese Roll recipe from Food.com.
Provided by troyh
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
- Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
- Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
- While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
- Turn hot cake onto the towel.
- Remove waxed paper. Trim off burnt or crusty edges.
- Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
- Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
- Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
- Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
- Note - cake cuts best when still slightly frozen.
PUMPKIN BARS WITH CREAM CHEESE FILLING
A layered pumpkin bar with cream cheese filling and a gingersnap crust.
Provided by NFADER
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 1h25m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
- Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
- Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
- Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 29 g, Cholesterol 88.4 mg, Fat 22.1 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 283.2 mg, Sugar 21.9 g
PUMPKIN CREAM CHEESE ROLL
I love this recipe for the christmas holidays in place of the "Pumpkin Pie" The recipe came from my x(still friends)and was willing to share it with me, So its my pleasure to share it with you. Enjoy!
Provided by Johnney
Categories Kid Friendly
Time 45m
Yield 1 Roll, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Grease a jelly roll pan or a cookie sheet with four sides.
- Line with waxed paper, then grease and flour the wax paper.
- Sift 3/4 cup flour, baking powder, cinnamon, pumpkin pie spice, salt, and nutmeg onto some waxed paper.
- Beat eggs and sugar until thick.
- Add dry ingredients and stir in canned pumpkin.
- Pour into pan and and spread to all edges.
- Bake at 375 degrees for 15 minutes or until middle springs back when touched.
- Invert onto a damp towel that has been sprinkled with powder sugar.
- (I use a flour sack type towel, it works best) Carefully remove Waxed paper.
- Trim the edges off, then roll up in the towel and place on a rack to cool.
- Mix softened cream cheese, Powdered sugar, butter or margarine
- ,vanilla, pecans and *Golden Rasins (*Optional)
- When cake is cool carefully unroll and spread filling almost all the way to the edge.
- Using your towel to help, roll the roll back up, (it will be moist so as I'm rolling I sprinkle with more powder sugar, this will keep it from sticking to your fingers).
- Once rolled up, wrap in plastic wrap and refridgerate.
- When ready to serve remove wrap and slice and serve with a sprinkle of Powdered Sugar.
- Great for the holidays.
Nutrition Facts : Calories 412.4, Fat 20.7, SaturatedFat 12.4, Cholesterol 133.4, Sodium 412.2, Carbohydrate 52.3, Fiber 1.3, Sugar 40.7, Protein 6.1
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Make and share this Pumpkin Bars With Cream Cheese Frosting recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease Jelly roll pan.
- Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
- Stir in Bisquick, cinnamon and raisins.
- Pour into prepared pan.
- Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
- Cool, frost, and cut into bars.
- Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
- Stir in powdered sugar.
Nutrition Facts : Calories 146.6, Fat 6.5, SaturatedFat 2.2, Cholesterol 25.2, Sodium 92.8, Carbohydrate 21.3, Fiber 0.4, Sugar 16.9, Protein 1.4
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CREAM CHEESE PUMPKIN BARS RECIPE - FOOD & WINE
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- Adjust an oven rack to the middle of the oven. Preheat the oven to 325°F [170°C]. Line a 9 by 13 in [23 by 33 cm] pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, combine the pumpkin, brown sugar, egg, maple syrup, cinnamon, ginger, nutmeg, and salt, and mix until completely combined.
- In the bowl of a stand mixer fitted with a paddle, or using a hand mixer, beat the cream cheese on medium speed until light and completely smooth, 4 to 5 minutes. Scrape down the sides of the bowl often, making sure all the cream cheese is silky smooth. Add the granulated sugar and beat on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes. Add the vanilla and salt, and beat on medium speed for 2 to 3 minutes. Add the eggs one at a time, beating on low speed after each addition until just combined. Add the heavy cream, and mix on low speed until combined. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.
- Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top. Dollop the pumpkin pie filling over the top. Use the tip of a butter knife to swirl the pumpkin into the cream cheese batter, being careful not to cut into the crust. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles.
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