Pumpkin Roll Bars – everything you love about a pumpkin roll without all the work! Delicious pumpkin cake with cream cheese swirl!
Pumpkin season is my favorite season! Some of my other pumpkin favorites are Pumpkin Crunch Cake, Pumpkin Chocolate Chip Muffins, and Pumpkin Spice Cupcakes!
IT’S MY FAVORITE DAY OF THE YEAR!
It is officially acceptable to start posting pumpkin recipes! I started making pumpkin stuff weeks ago but I haven’t even been taking photos because I’m so weird about waiting until October 1.
But you better believe I am celebrating with a pumpkin spice latte and one of these babies for breakfast.
Ingredients
- Unsalted butter
- Granulated sugar
- Eggs
- Pumpkin
- Flour
- Cinnamon
- Ground cloves
- Ground ginger
- Ground nutmeg
- Vanilla
- Baking soda
- Baking powder
- Salt
- Cream cheese
Instructions
- Preheat oven to 350F. Line a 9 x 13 inch baking pan with aluminum foil or spray pan with non-stick cooking spray.
- In a bowl, with an electric mixer on medium speed, beat butter and 1 ½ cup sugar until smooth. Beat in 2 eggs, pumpkin, vanilla and water until well blended.
- In a separate bowl, sift together 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 ⅔ 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.
How Long Are They Good For?
Pumpkin Roll Bars are good for up to 3 – 4 days at room temperature. Make sure to store them in an airtight container to keep them as fresh as possible.
Can You Freeze Them?
You can freeze pumpkin bars for up to 3 months. I recommend wrapping them individually in plastic wrap and then putting them in a freezer ziploc bag.
When you are ready to enjoy them, you can defrost them one at a time by letting them sit at room temperature for several hours.
More Pumpkin Recipes
- Pumpkin Whoopie Pies with Marshmallow Cream Cheese Frosting
- Pumpkin Banana Muffins
- Pumpkin Pie Fudge
- Pumpkin Pie Milkshakes
- Classic Pumpkin Pie
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Pumpkin Roll Bars
Ingredients
Pumpkin batter:
- 6 tablespoons unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 15 ounce. can pumpkin
- ¼ cup water
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla
- 1 large egg
Instructions
- Preheat oven to 350F. Line a 9 x 13 inch baking pan with aluminum foil or spray pan with non-stick cooking spray.
- In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in eggs, pumpkin, vanilla and water until well blended.
- In a separate bowl, sift together 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 ⅔ 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 149mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 3g
Kristi Mooney says
I tried this recipe i had no problems and they were so good my family ate them all and I only got 1 so i definitely recommend this recipe to all!!
Debra Campany says
What kind of pumpkin can you use
Debra Campany says
Can you use easy pumpkin pie filling or the solid
amanda says
I’ve only made them with the plain pumpkin puree.
Judy says
Thank you for this recipe. I love Pumpkin Roll but it is such a hassle to make. This is perfect.
Averie @ Averie Cooks says
They look incredible! Love making bars – so much faster and easier than almost any other type of dessert. And with the pumpkin and cream cheese…mmm, so good! Pinned to my pumpkin board!
Nutmeg Nanny says
Scrumptious!! I bet these bars taste amazing :)
steph@stephsbitebybite says
Yay for OCtober 1st. Yay for pumpkin. Yay for these bars!!
Erin @ Dinners, Dishes and Desserts says
Love this idea! I have always wanted to try a pumpkin roll, but they scare the crap out of me! There no chance that mine will look that pretty, frosting will be oozing out, and it will crack. This is so much better!
Jennie @themessybakerblog says
My lack of willpower didn’t allow me to wait until October. I could barely contain my pumpkin cravings until September. These look wonderful. Pinned!
nicole @ I am a honey bee says
Having recently made a pumpkin roll I am 100% agreeing with you on the work involved. I need this bars!!