Pumpkin Roll Bars

This just may have become my new favorite fall dessert!  Although, you can't beat the classic pumpkin bars or pumpkin torte.  It comes close to being at the top of the list.  This is a perfectly spiced and moist pumpkin bar with a cream cheese center.  Absolutely incredible!  The cream cheese center is just the best part of it all!  I personally think that pumpkin and cream cheese should always be a combo together.  They just make a great pair.  This is an easy, delicious fall dessert that you have got to try!  You will quickly see why it is my new favorite fall dessert.  

6 T. butter, melted

1 1/2 c. sugar

2 large eggs

1 (15 oz.) can pumpkin

1 t. vanilla

1/4 c. water

2 c. 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*.  Spray 9x13" pan with non-stick spray.  In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 c. sugar until smooth.  Beat in 2 eggs, pumpkin, 1 t. 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/butter mixture and combine until well blended.  Spread about 2/3 of the batter evenly into prepared pan.  

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 c. sugar and 1/2 t. 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.  Use a table knife to 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.