Pumpkin Roll Bars Recipe

Introduction

Pumpkin Roll Bars are a delightful twist on the classic pumpkin roll, offering the same rich flavors in an easy-to-cut bar form. Perfect for fall gatherings or anytime you crave a cozy, spiced treat with creamy filling.

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). Grease or line a 9×13-inch pan with parchment paper to prevent sticking.
2. Step 2: Beat the melted butter and 1 ½ cups sugar together until fluffy. Add the eggs, pumpkin puree, vanilla extract, and water, mixing well until combined.
3. 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 fully incorporated.
4. Step 4: Spread about two-thirds of the pumpkin batter evenly into the prepared pan.
5. Step 5: In a clean bowl, beat the cream cheese, ¼ cup sugar, ½ teaspoon vanilla extract, and 1 egg until smooth. Spread this cream cheese filling evenly over the pumpkin layer.
6. Step 6: Dollop the remaining pumpkin batter over the cream cheese layer. Use a knife to gently swirl the top layer for a marbled effect.
7. Step 7: Bake for 30 to 35 minutes, or until the center springs back when lightly touched. Avoid overbaking to keep it moist.
8. Step 8: Allow the bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

• Use parchment paper for easy removal and cleaner edges when slicing the bars.
• For an extra flavor boost, add chopped pecans or walnuts to the batter before baking.
• Swap the cream cheese filling for a mascarpone-based filling for a richer texture.
• If you prefer a spicier kick, increase the cinnamon or add a pinch of cayenne pepper to the batter.

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 in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin at home. Just be sure to cook and drain it well to remove excess moisture so the batter doesn’t become too wet.

Why does the cream cheese filling sometimes crack?

Cracks can occur if the filling is overmixed or overbaked. Beat the filling just until smooth and avoid baking the bars too long to keep the filling creamy and intact.

Pumpkin Roll Bars Recipe

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★★★★★

4.6 from 114 reviews

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

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Description

These Pumpkin Roll Bars offer a delightful twist on traditional pumpkin desserts, featuring a spiced pumpkin batter layered with a creamy, smooth cream cheese filling. Perfectly balanced with warm autumn spices and a luscious filling, these bars are ideal for fall gatherings and holiday treats.

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Ingredients

Scale 1x2x3x

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

Cream Cheese Filling

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

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Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the bars later.
2. Make Pumpkin Batter: In a large mixing bowl, beat the melted butter and sugar together until the mixture is fluffy and light. Add the eggs one at a time, mixing well after each addition. Then incorporate the pumpkin puree, vanilla extract, and water, blending everything thoroughly.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt. Gradually add this dry ingredient mixture to the wet ingredients, stirring until fully combined and smooth.
4. First Layer: Spread about two-thirds of the pumpkin batter evenly into the prepared baking pan to form the base layer.
5. Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, and the egg until the mixture is smooth and creamy, free of lumps.
6. Add Cream Cheese Layer: Carefully spread the cream cheese filling over the pumpkin batter layer in the pan, ensuring an even layer.
7. Top Layer and Swirl: Dollop the remaining one-third of the pumpkin batter on top of the cream cheese layer in small spoonfuls. Using a knife, gently swirl the top batter to create a marbled effect without mixing layers completely.
8. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center springs back when lightly touched, indicating the bars are set.
9. Cool and Serve: Remove the pan from the oven and allow the bars to cool completely before slicing into squares. This cooling step helps the bars to firm up and makes them easier to serve.

Notes

• For best results, use full-fat cream cheese at room temperature for a smooth filling.
• Ensure the pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
• You can swap all-purpose flour for a gluten-free blend if desired, but the texture may vary slightly.
• These bars can be refrigerated for up to 5 days in an airtight container or frozen for longer storage.
• Use a knife or skewer for swirling to achieve a marbled design without overmixing the layers.

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

Keywords: pumpkin bars, cream cheese filling, fall dessert, autumn treats, spiced pumpkin dessert