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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.
This recipe is a winner. Very delicious and moist. They hit the spot for that sweet pumpkin craving.
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!
I made these for work tomorrow. Do I need to refrigerate them over night?
Yes, these would be okay to refrigerate because of the cream cheese. Enjoy work tomorrow!
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!
Can you make these cupcakes instead of making it as bars cupcake and should I spray the cupcake papers
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
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?
Either way is great! It is a preference most the time. Double spray will not hurt either ;)! XOXO
How much pumpkin pie spice would you use in place of the spices?
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
These look so delicious!
Can they be made ahead of time and frozen? Any special tips for that?
Yes, you can;)!! XOXO
How many servings/bars does this recipe make?
This makes about 12 to 24 pieces depending on your cuts.
Could you use pumpkin spice instead of the individual spices?
Yes, of course! That would be great.
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
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
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!
Read Step 2 directions for when to add water
Turned out great…easy to make and yummy
Can I use almond flour or coconut flour infor making pumpkin rolls
Yes, that will work great! Thanks for following along with me! XOXO
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!