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Pumpkin Roll Bars are all of the things you love about a pumpkin roll without all of the hard work! Perfect spiced and moist pumpkin with a cream cheese center. You new favorite fall dessert!

Pumpkin Roll Bars stacked on top of each other.

These pumpkin roll bars have been a favorite fall recipe here on the blog. They have been on here since the beginning of the blog and it was time for a picture makeover. Plus they are my favorite fall dessert so I needed to test them and still make sure they are my favorite. 😉

I love these bars because they taste just like a pumpkin roll without all of the hard work. I have never tried to make a pumpkin roll, it is on my bucket list, but it seems like so much work! These pumpkin roll bars are so much easier and they have all of the things you love about a pumpkin roll inside!

Pumpkin Roll Bar on granite counter tops.

The pumpkin part is absolutely incredible. It is perfectly spiced and moist. And the cream cheese center is just the best part of it all! I think that pumpkin and cream cheese should always be combo together. The spiced pumpkin and the tangy cream cheese are the perfecting pairing.

This is an easy, delicious fall dessert that you have got to try! You will quickly see why it is my favorite!

Pumpkin Roll Bars stacked on top of each other.

 

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Pumpkin Roll Bars

5 from 1 vote
By: Alyssa Rivers
Amazing pumpkin roll bars without all of the hard work!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 Bars

Ingredients 

Cream Cheese Filling

Instructions 

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch 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 teaspoon of 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 the prepared pan.In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of 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.

Video

Nutrition

Calories: 323kcalCarbohydrates: 46gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 77mgSodium: 218mgPotassium: 80mgFiber: 1gSugar: 30gVitamin A: 501IUCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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86 Comments

  1. I made this yesterday. It did not bake all the way through with the time on this recipe so I had to bake longer. I baked it for almost an hour. I also could not spread the cream cheese part evenly, then tried to swirl it and it ended up being almost through the whole cake. It is very dense and not sure if it was totally done in some parts. I will try again to make sure the cream cheese part stays on the top.