Dessert

Pumpkin Roll Bars Recipe

ByElla Hart November 22, 2025November 22, 2025

Introduction

Pumpkin Roll Bars are a delightful autumn dessert that combines the rich flavors of pumpkin and warm spices with a creamy cream cheese filling. These bars are moist, fragrant, and perfect for seasonal gatherings or an everyday treat.

The image shows a white rectangular plate on a white marbled surface, holding a sliced pumpkin roll cake. The roll has a deep orange-brown sponge cake layer with a soft, creamy white filling spiraled evenly inside. There are five visible slices lying flat on the plate, with the full roll partially sliced at the back. The cake surface has a light dusting of powdered sugar, adding a delicate touch. In the background, there is a blurred glass of milk and a small white plate holding an extra slice, also on the white marbled surface. 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 a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: In a large bowl, beat the melted butter and 1½ cups of sugar together until fluffy. Add the eggs, pumpkin puree, vanilla extract, and water; mix until fully combined.
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 pumpkin mixture, stirring until just combined.
Step 4: Spread 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 together until smooth and creamy. Spread this cream cheese filling over the pumpkin layer in the pan.
Step 6: Drop spoonfuls of the remaining pumpkin batter over the cream cheese filling. Use a knife to gently swirl the pumpkin batter into the cream cheese layer for a marbled effect.
Step 7: Bake 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 and serving.

Tips & Variations

Use full-fat cream cheese for the creamiest filling and best texture.
For extra depth, add a pinch of ground allspice or cardamom to the spice mix.
Swap the water for brewed coffee to enhance the spice flavors.
Top with a dusting of powdered sugar or a simple glaze once cooled.

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 in the refrigerator before serving. For best flavor, bring to room temperature before enjoying.

How to Serve

A white rectangular plate holds a pumpkin roll cake sliced into several pieces. The cake has a soft, moist texture with a warm brown color and is dusted lightly with powdered sugar on top. Each slice reveals a thick swirl of bright white creamy filling that contrasts with the darker cake. In the background, a white plate with one slice of the roll and a cinnamon stick rest on a white marbled surface. 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 pumpkin puree?

Yes, but you’ll need to cook and puree fresh pumpkin first. Use about 2 cups of cooked pumpkin to replace one 15-ounce can of pumpkin puree.

Can these bars be made ahead of time?

Absolutely. They actually taste better after a day or two when the flavors have melded. Simply store them covered in the fridge and slice before serving.