Pumpkin Roll Bars Recipe

Introduction

These Pumpkin Roll Bars combine the warm flavors of pumpkin and spices with a rich cream cheese filling, making them a perfect treat for fall or any time you crave a cozy dessert. Easy to prepare and irresistibly delicious, they’re sure to become a seasonal favorite.

Ingredients

• 6 tablespoons unsalted butter, melted
• 1 ½ cups sugar
• 2 large eggs
• 1 (15-ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• ¼ cup water
• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 8 ounces cream cheese, softened
• ¼ cup sugar (for filling)
• ½ teaspoon vanilla extract (for filling)
• 1 egg (for filling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch pan with parchment paper for easy removal.
2. Step 2: In a large bowl, beat the melted butter and sugar together until fluffy. Add the eggs, pumpkin puree, vanilla extract, and water, mixing well to combine.
3. Step 3: In a separate bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until fully incorporated.
4. Step 4: Spread two-thirds of the pumpkin batter evenly into the prepared pan.
5. Step 5: In another bowl, beat the softened cream cheese, sugar, vanilla extract, and egg until smooth and creamy. Spread this filling evenly over the pumpkin layer in the pan.
6. Step 6: Dollop the remaining pumpkin batter on top of the cream cheese layer and gently swirl it with a knife to create a marbled effect.
7. Step 7: Bake for 30 to 35 minutes, or until the center springs back lightly when touched.
8. Step 8: Allow the bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

• For extra texture, sprinkle chopped pecans or walnuts over the cream cheese layer before adding the final pumpkin batter.
• Use canned pumpkin puree labeled for baking; fresh pumpkin can be watery and affect the texture.
• Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
• For a spicier version, add an extra ¼ teaspoon of cinnamon or a pinch of cayenne pepper.

Storage

Store the pumpkin roll bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. To reheat, warm individual bars briefly in the microwave for 10-15 seconds to regain soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin, but make sure to cook and puree it thoroughly, then drain any excess moisture. Canned pumpkin puree is preferred for consistent moisture and texture.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based margarine and use a dairy-free cream cheese alternative in the filling to make it dairy-free.

Pumpkin Roll Bars Recipe

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★★★★★

4.6 from 67 reviews

• Author: Lily
• Total Time: 50 minutes
• Yield: 12 bars 1x

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Description

Deliciously moist Pumpkin Roll Bars featuring a spiced pumpkin cake layered with a creamy, tangy cream cheese filling. Perfect for fall gatherings or anytime you crave a seasonal dessert with a luscious texture and warm spices.

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Ingredients

Scale 1x2x3x

Pumpkin Cake:

• 6 tablespoons unsalted butter, melted
• 1 ½ cups sugar
• 2 large eggs
• 1 (15-ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• ¼ cup water
• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Cream Cheese Filling:

• 8 ounces cream cheese, softened
• ¼ cup sugar
• ½ teaspoon vanilla extract
• 1 egg

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and aid in easy removal of the bars.
2. Mix wet ingredients: In a large bowl, beat the melted butter and sugar together until the mixture is fluffy and well combined. Then add in the eggs, pumpkin puree, vanilla extract, and water, mixing thoroughly to create a smooth batter.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt to evenly distribute the spices and leavening agents.
4. Combine wet and dry: Gradually incorporate the dry ingredient mixture into the pumpkin batter, stirring just until all ingredients are fully combined without overmixing.
5. Spread pumpkin batter base: Spread about two-thirds of the pumpkin batter evenly into the prepared pan, creating the bottom layer for the bars.
6. Prepare cream cheese filling: In a clean bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and egg, continuing to beat until the filling is creamy and lump-free.
7. Layer cream cheese filling: Spread the cream cheese mixture evenly over the pumpkin batter layer in the pan.
8. Add remaining pumpkin batter and swirl: Dollop the remaining one-third of the pumpkin batter on top of the cream cheese layer. Use a knife to gently swirl the pumpkin batter into the cream cheese layer to create a marbled effect.
9. Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until the center springs back when lightly touched and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
10. Cool and slice: Allow the bars to cool completely in the pan at room temperature before slicing into squares. This helps the layers to set and prevents crumbling.

Notes

• Make sure the cream cheese is softened to room temperature for an easy, smooth filling texture.
• Swirling the top layer creates a beautiful marbled design, but avoid over swirling to maintain layers.
• Use fresh pumpkin puree for best flavor, or canned pumpkin labeled 100% pure pumpkin (not pumpkin pie filling).
• The bars can be stored in an airtight container in the refrigerator for up to 4 days.
• For added texture, consider sprinkling chopped nuts on top before baking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin roll bars, pumpkin dessert, cream cheese filling, fall dessert, spiced pumpkin bars, easy pumpkin recipe