Pumpkin Roll Bars Recipe
Introduction
These Pumpkin Roll Bars are a delightful twist on the classic pumpkin roll, featuring a rich pumpkin cake with a creamy, tangy cream cheese filling. Perfect for fall gatherings or whenever you crave a cozy, spiced dessert.
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 pan with parchment paper to prevent sticking.
- 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.
- 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 pan.
- Step 5: For the filling, beat the softened cream cheese, sugar, vanilla extract, and egg in a bowl until smooth and creamy. Spread this mixture evenly over the pumpkin layer.
- Step 6: Dollop the remaining pumpkin batter on top of the cream cheese layer, then gently swirl it with a knife to create a marbled effect.
- Step 7: Bake for 30 to 35 minutes, or until the center springs back when lightly touched. Avoid overbaking to keep the bars moist.
- Step 8: Allow the bars to cool completely in the pan before slicing into squares. This helps the layers set for cleaner cuts.
Tips & Variations
- For extra flavor, add a handful of chopped walnuts or pecans to the batter or sprinkle on top before baking.
- Use canned pumpkin puree for convenience, or substitute with homemade pumpkin puree if available.
- To make these bars dairy-free, try using a plant-based cream cheese alternative and vegan butter.
- Swirling the batter gently avoids mixing too much, which keeps the distinct layers visible and appealing.
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. Reheat gently in the microwave if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree the fresh pumpkin until smooth and drain any excess moisture to prevent a soggy texture.
How do I prevent the bars from drying out?
Be careful not to overbake; start checking for doneness around 30 minutes. Cooling completely before slicing also helps maintain moisture.
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Pumpkin Roll Bars Recipe
- Total Time: 45-50 minutes
- Yield: 12–16 bars 1x
Description
Delicious and moist Pumpkin Roll Bars featuring a spiced pumpkin batter layered with a creamy cheesecake filling. These bars combine warm fall spices with a smooth cream cheese swirl, baked to perfection for a cozy, sweet treat perfect for autumn gatherings or dessert.
Ingredients
Pumpkin Batter
- 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
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 1 egg
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients for pumpkin batter: In a large mixing bowl, beat the melted butter and sugar together until fluffy. Add the eggs, pumpkin puree, vanilla extract, and water, mixing thoroughly until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined without overmixing.
- Layer pumpkin batter: Spread about two-thirds of the pumpkin batter evenly into the prepared baking pan.
- Prepare cheesecake filling: In another bowl, beat the softened cream cheese, sugar, vanilla extract, and egg together until smooth and creamy.
- Add cheesecake layer: Spread the cream cheese mixture evenly over the pumpkin batter layer in the pan.
- Add remaining pumpkin batter and swirl: Dollop the remaining pumpkin batter on top of the cheesecake layer and gently swirl with a knife to create a marbled effect.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly touched and a toothpick inserted comes out with few moist crumbs.
- Cool and serve: Allow the bars to cool completely in the pan before slicing into squares. This helps the layers set and makes cutting easier.
Notes
- Ensure the cream cheese is softened for easy mixing and a smooth filling.
- Do not overmix the batter to keep the bars tender and moist.
- Use fresh pumpkin puree or canned 100% pure pumpkin for best flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- These bars can be refrigerated for up to 5 days and taste great chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Roll Bars, pumpkin dessert, cream cheese filling, fall recipes, spiced pumpkin bars, autumn treats, pumpkin spice dessert
