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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!
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!
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!
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Pumpkin Roll 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Should the butter be melted or softened when you blend with the sugar in the first step?
Just softened. 🙂
Hi, I only have pumpkin pie spice. Could I use that in replace of the ginger, nutmeg, and cloves, and if so how much?
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!
Thank you!!! I was scanning to see if anyone used pumpkin spice instead of individual spices!!
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.
Tried this recipe and loved it.. Much easier than a pumpkin roll. Will make another for Thanksgiving
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!
This may sound like a silly question, but where do I find cream cheese filling. Is it like frosting?
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!
Can you give me the nutritional info on this recipe?
You really need a print key for your recipes!
Sorry when I moved to wordpress all of my old recipes don’t have that option! I just went and put one in for you! XO
Yes! Yes! Yes! These look fabulous Alyssa!
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
I love your recipes but your font colour is for younger eyes. Could it not be black for easier reading? Thanks.
Ooh! This looks soo tasty! I want to try it right now!
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!
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! : )