Pumpkin Roll Bars

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

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
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 12 Bars


Amazing pumpkin roll bars without all of the hard work!

Course Dessert, Snack
Cuisine American


  • 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


  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 1 ½ 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 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.
  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.

Nutrition Facts

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.

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.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. 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!

  2. 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 🙂

  3. 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!!

  4. 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!

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

    Newest follower ; )


  6. 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?

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

  8. 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! : )

  9. 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!

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

  11. 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!

    1. 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

    1. Tonya,
      In the recipe, underneath where it says “Cream Cheese Filling,” you will find a list of 4 ingredients. When those 4 ingredients are combined according to the instructions in Step 4, it will magically transform into cream cheese filling.
      Hope this helps!

  12. 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!

  13. 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.

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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.

  20. I made these for a church pot luck yesterday and they were delicious! I actually saw people sneaking some home in to go boxes.

  21. Just made these and they are delicious as much as they are easy. Two things I recommend: you do not need to melt butter for creaming with sugar – just make sure it’s softened. For the cream cheese filling make sure you cream sugar and cream cheese together before adding egg and vanilla (and I added a pinch of salt) or it could be lumpy. Thank you for the great recipe.

  22. How can the sugar in this delicious looking recipe be reduced? Maybe 1-1/4 c and 1/4 c? Would the finished product be greatly affected?

  23. Do these need to be refrigerated if not eaten right away with the cream cheese? Currently have them baking and it smells amazing!!

  24. How can I copy the recipes? So I have them on paper? I’m seventy years old and I don’t bake like I use to but every now an again I’ll make some thing for my husband and he’ll be delighted.

    1. You can copy and paste them into a word document or there is a print button on the recipe itself that you can print just the recipe for you to have. Thank you for following along with me! XOXO

  25. These are delicious, but mine are still wet in the middle…..I cooked them longer and they are still wet in the middle…..is this normal?

  26. Hello! I tried the recipe last night. I followed it to the ingredient minus a clover here added a pumpkin spice there. My mixture was not quite as liquidiy as shown in video so my swirls did not come out at all. I agree I may next time make the cream cheese filling a layer in the middle as the portions on top just didn’t look as pretty. Tastes amazing but not pretty. I too had to bake it longer for like 15 min longer. It’s so delicious I was hoping it would come as pretty but I will take delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating