Dessert

Pumpkin Roll Bars Recipe

ByAndria Russo November 24, 2025November 24, 2025

Introduction

Pumpkin Roll Bars offer all the cozy flavors of a classic pumpkin roll, but in an easy-to-slice bar format. With a moist spiced pumpkin cake layered with creamy sweetened cream cheese, these bars are perfect for fall gatherings or a comforting dessert any time of year.

Two square pieces of pumpkin cake are stacked on a white plate, each with two layers of soft, moist orange-brown cake and a creamy white swirl layer in the middle, with some crumbs scattered around. In the background, there is another white plate with a similar cake piece partly eaten. Small orange pumpkins sit nearby on a white marbled surface, adding a warm fall touch. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
Step 2: In a large bowl, beat the melted butter and 1 ½ cups sugar together until fluffy. Add the eggs, pumpkin puree, vanilla extract, and water, mixing well to combine.
Step 3: In a separate bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Step 4: Spread about two-thirds of the pumpkin batter evenly into the prepared baking pan.
Step 5: In another bowl, beat the softened cream cheese, ¼ cup sugar, ½ teaspoon vanilla extract, and 1 egg until smooth and creamy. Spread this mixture evenly over the pumpkin batter layer in the pan.
Step 6: Dollop the remaining pumpkin batter over the cream cheese layer. Using a knife, gently swirl the batter to create a marbled effect.
Step 7: Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly touched.
Step 8: Allow the bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

For extra moisture, you can substitute half the water with freshly brewed coffee or orange juice.
Try adding chopped nuts such as pecans or walnuts for a crunchy texture.
To make a vegan version, replace eggs with flax eggs and use dairy-free cream cheese alternatives.

Storage

Store the pumpkin roll bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before serving. Bars are best enjoyed chilled or at room temperature.

How to Serve

Two square pieces of pumpkin cake with a cream cheese filling layer in the middle are stacked on a white plate. The cake is light brown with a soft, crumbly texture, and the cream cheese layer is smooth and white, visible through the middle. There are small crumbs around the plate. In the background, there is another white plate with a single square piece of the same cake and some orange mini pumpkins. The surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree by roasting and pureeing the pumpkin flesh. Just make sure it’s smooth and drained of excess moisture to maintain the right batter consistency.

How can I tell when the bars are done baking?

They are done when the center springs back lightly when touched and a toothpick inserted near the center comes out with just a few moist crumbs, but not wet batter.