Pumpkin Roll Bars

I love that fall is here. And I especially love pumpkin recipes!  I have always been reluctant to make a pumpkin roll because it looks like a lot of work!  So I was so excited to find this recipe.

These turned out amazing!  And they are just as delicious as a pumpkin roll without all of the hard work.  Delicious and moist pumpkin swirled with cheesecake.  Hmmm….  easy, delicious, pumpkin, fall, this is my kind of recipe! 🙂
5.0 from 5 reviews
Pumpkin Roll Bars
 
Amazing pumpkin roll bars without all of the hard work!
Author:
Ingredients
  • 6 tablespoons unsalted butter, melted
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 (15 oz.) can pumpkin
  • ¼ cup water
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
  • 1 large egg
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  2. In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
  3. 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.
  4. Spread about ⅔ of the batter evenly into the prepared pan.In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ cup sugar, and ½ teaspoon of vanilla until smooth.
  5. 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.
  6. 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.
Notes
Recipe Source Family Cookbook Project
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Comments

  1. These look super yummy! Found your recipe on a FB Page! I can’t wait to try these.

  2. These sound amazing! And your photo is magnificent! I came to check out your recipe & got sidetracked to your recent posts & your sister’s design page!! 🙂 I’m so happy to have you join in at Mom’s Test Meal Mondays!

  3. Hi there! Following you back from tantrumsandteaparties.blogspot.com

    These recipes look delicious! Can’t wait to try some! I’m adding your button to my blog, as well 🙂

  4. first of all, thanks for visiting and following my blog earlier this morning! and second of all, I can tell we are gonna get along just well with you posting stuff like this! hahaha. I have never really baked/cooked in the past so I am super excited to try a few things out this year! Thanks for the d-lish looking recipe!!

  5. These look so delicious! Thanks for sharing!

  6. Wow, these look so good! In fall, I love all things pumpkin. You have such a cool site!

  7. I love your blog. I really like how you rank the recipes and let us know what worked about the recipe and what you’d change. I love it! Thanks for the awesome recipes too!

  8. super glad I found your blog,
    my body probably won’t be thanking you later!

    :):):)

  9. Oh my goodness, these look soo good! I am going to try these out!
    Thanks for stopping by my blog!

    Newest follower ; )

    Annie

  10. Hi! Thanks for stopping by my blog! I’m following you back now. 🙂 Can’t wait for more great recipes like this! I love fall recipes… the pumpkin and spices galore… can’t wait to make this!

    Thanks again!

    What’s in a Name?

  11. These look great…thanks for the inspiration! Do you need to store the bars in the refrigerator? Thanks again! 🙂

  12. My husband loves pumpkin rolls this time of year but I hate to make them. These look like our perfect solution!

  13. Great recipe! I’m so glad that I’m following you! Love your blog:)

    Katie
    http://www.funhomethings.com

  14. I made these this weekend and we all loved them! I had a good suggestion from one of my recipe “guinnea pigs”, they needed chocolate chips. I’ll try them that way next time.

  15. You had me at Pumpkin 🙂
    XO-
    AOK http://mrs-aok-a-work-in-progress.blogspot.com/

  16. those look absolutely incredible – definitely pinning to share.
    Stopping in from Totally Tasty Tuesday!

  17. We made this yesterday and it was very good. Much easier than the roll and very tasty. My daughter helped so it made it even easier. I didn’t use the cloves either and was a little short on vanilla. I baked it for about 10 min. longer because center looked jiggly at 35 min. Might be breakfast today! : )

  18. Made it. It was delicious and everyone loved it! Followed the recipe exactly except I didnt have vanilla or cloves and I used baking Stevia in the cream cheese part. Thanks for sharing! It satisfied my pumpkin desire!

  19. Ooh! This looks soo tasty! I want to try it right now!

  20. Brenda Marie says:

    I love your recipes but your font colour is for younger eyes. Could it not be black for easier reading? Thanks.

  21. Hi Alyssa,
    I found your recipe here (https://www.facebook.com/photo.php?fbid=419884368074351&set=a.224297650966358.54412.201861866543270&type=1&ref=nf), but even though they used your picture, they did not link back to your site. I had to do a search to find this original post.
    I posted a comment with a link to this post, asking them to cite your blog. As a fellow blogger, I am extremely frustrated with these sites that take a blogger’s picture and recipe, but do not give credit to the original blogger.
    Hopefully now they will add your blog as a source. I just wanted to let you know in case you would prefer to have them take down the recipe altogether.
    Love your blog, by the way! I’ll have to try out some of your recipes soon!

    • Can I just tell you how much I love you for this?! And the fact that you took the time to let me know means so much! Have have submitted a form on FB and hopefully it will be down soon. THANK YOU!!! Xoxo

  22. Yes! Yes! Yes! These look fabulous Alyssa!

  23. You really need a print key for your recipes!

  24. Can you give me the nutritional info on this recipe?

  25. This may sound like a silly question, but where do I find cream cheese filling. Is it like frosting?

  26. Words cannot describe how much I love these. I have made these 3 times (technically batch 4 is in the oven as I type this). They’re always a hit either just between my boyfriend and I or if I make them for a house party (thus the batch right now, for tonight). These are sweet without being too sweet and you can pick out almost every flavor. It’s like pumpkin bread and cheesecake in one awesome food thing. Thank you sooooo so so much for posting this!

  27. Tried this recipe and loved it.. Much easier than a pumpkin roll. Will make another for Thanksgiving

  28. I just made these. They came out amazing. The ONLY thing I will do differently when I make them again (which without a doubt will do) I will save less for the top “layer” of pumpkin. They didn’t come out as swirled as I’d like, but nonetheless they are amazing!! Definitely one for my recipe box.

  29. Leah Arthur says:

    What a great, easy alternative to the roll! My family loved these! Like a previous poster, I as well will save less for the top, maybe a 1/4 of the batter. I also used pumpkin pie spice (2 tsp) instead of the clove, nutmeg, etc. Thank you for the recipe!

  30. Hi, I only have pumpkin pie spice. Could I use that in replace of the ginger, nutmeg, and cloves, and if so how much?

  31. Should the butter be melted or softened when you blend with the sugar in the first step?

  32. Has anyone every tried to do this with fresh pumpkin rather than the canned stuff. I’m a celiac and all the canned stuff has wheat so I’m back to making the “pumpkin mush” myself haha.

  33. has anyone ever tried using almond flour?

  34. I have made these twice so far and they are absolutely amazing. I noticed it cooks nicer if you leave pumpkin batter on the top (it helps keep it prettier since I can’t swirl properly. Never have been able to. Never will be able to). But besides the unrealistic expectation of amazing swirls (yes, I believe the people on YouTube are magicians in their how-to videos), this recipe is one of the best fall ones I have ever had the pleasure to make.

  35. These pumpkin bars were amazing! I used fresh pumpkin puree and added pumkin pie spie to the cream cheese mix and everyone raved! Great quick recipe! Tjank you for sharing!

  36. These pumpkin bars were amazing! I used fresh pumpkin puree and added pumkin pie spie to the cream cheese mix and everyone raved! Great quick recipe! Thank you for sharing! Oh I doubled the recipe and used two sheet cake pans for two family dinners!

  37. Just made these and I love them! I took out the ginger and the clove to not make the spices overbearing. I suggest doubling the cream cheese though because with just one batch you didn’t taste much.

  38. These look delicious! How many bars does this recipe make?

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