Pumpkin Roll Bars

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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.

 

Pumpkin Roll Bars

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

Ingredients
  

  • 6 tablespoons unsalted butter melted
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 15 oz. can pumpkin
  • 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

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 ½ 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, ¼ 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.

Nutrition

Serves: 12

Calories323kcal (16%)Carbohydrates46g (15%)Protein5g (10%)Fat13g (20%)Saturated Fat8g (40%)Cholesterol77mg (26%)Sodium218mg (9%)Potassium80mg (2%)Fiber1g (4%)Sugar30g (33%)Vitamin A501IU (10%)Calcium40mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Hello- I made these and they were great. I just wanted to you know that I’m the directions it doesn’t say where or when to add the water…I added it to the batter when mixing the dry ingredients with the wet ingredients!

  2. Very good! I made 2 batches, one as the 9×13 and one as cupcakes. Both great! I used roasted butternut squash, it ‘s what I had. I also tried 1/2 cup of brown sugar in the 1 1/2 cups of sugar in the second batch.! This worked well Thanks for the recipe

  3. Yum!! So easy and so moist. This is a keeper. For it replaces
    Cream cheese frosted pumpkin bars and fewer steps with the same
    Delicious outcome

    1. I would recommend doing 1 teaspoon of pumpkin pie spice. If you need more flavoring you can add another 1/2 teaspoon. Hope that helps! Let me know how it turns out! XOXO

  4. I am getting ready to make this and I was just wondering, you show using parchment paper in the video, but spray the pan in the recipe, do you recommend one way or the other as the best way?

    1. YAY!! That would be awesome! I have not tried it that way. You will have to let me know how it turns out. I am not sure if the cupcakes will hold as well but I think it is a great idea! XOXO

  5. These are soooooo good. I made them gluten free by using almond flour, otherwise followed the recipe. Was wondering if these would freeze. Concerned about the cream cheese in them. thanks for the recipe!

  6. 5 stars
    Made these last night for a work potluck and these were a huge hit!! They were very moist, delicious and easy to make! Highly recommend for any holiday get together or just for dessert!

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