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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


Cream Cheese Filling


  • 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.



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
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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

  2. 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

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

    1. Yes! I like to refrigerate them after I add the filling as well so that it slices easily. But I do keep it stored and sealed tight with plastic wrap. 🙂

  4. 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?

  5. 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.

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

    1. HAHA!! That is AWESOME and should make you feel SO good! Way to go! I would be sneaking them too;)!! XOXO

  7. 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.

  8. 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!

  9. 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!

  10. 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.