Cream Cheese and Pumpkin Roll Bars Recipe

I am obsessed with pumpkin. If it has pumpkin it, I will eat. Pumpkin rolls really intimidate me, but I love the taste of them. So I decided to make a pumpkin roll, into pumpkin roll bars. All the same great flavor and presentation, with none of the hard work.

One of my favorite desserts is Pumpkin Roll, but I have never actually attempted to make it . . . something about rolling it up makes me think that it would be hard to do.

I can only imagine it falling apart when I tried to roll it up. Anyway, when I came across this recipe that claimed it tasted just like a pumpkin roll without any of the hassle, I knew I had to try it.

They really were easy to make and tasted amazing. I still love pumpkin roll, but this curbed my craving until I get up the guts to try to make a roll for myself.

*One thing that I like about pumpkin roll is that it is served cold, so we put these bars in the fridge and ate them cold- they were delicious.

You could eat them at room temperature too. I also thought that they were yummier on the second day (if they last that long).

tips on how to make Cream Cheese and pumpkin roll bars

  • One thing to keep in mind when making these bars, is having the butter at room temperature. If you take it out of the fridge and nuke it for a few seconds, it just won’t be the same.Keeping it at room temperature will allow the butter to cream with the sugar more smoothly. If you microwave refrigerated butter, it will be melted in some areas, and still cold and hard in others.

    If you melt it completely, the batter will be too runny.

 

  • We also recommend using an electric mixer. You could mix by hand, but you may get a little bit of a workout in. The butter and sugar work best when they are creamed together.
  • When dolloping and spreading out the top layer of pumpkin batter on the bars, I recommend using a rubber spatula, sprayed with non-stick cooking spray.

    This will help spread the batter a little easier, without it sticking to the spatula.

  • Depending on the pan that you use, you may need to cook it for 40 minutes, or until the middle isn’t jiggly.

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looking for more pumpkin recipes?

Here are a few of our favorites:
Pumpkin Dump Cake
Roasted Pumpkin Spice Almonds
Pumpkin Spice Muddy Buddies
Pumpkin Muffin Bites
Mini Pumpkin Cheesecakes

Serves: 20

Cream Cheese and Pumpkin Roll Bars Recipe

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

    Cake
  • 6 Tablespoons butter at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Cream Cheese Filling
  • 1 (8 ounce) package cream cheese (softened)
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  2. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth.
  3. Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
  4. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
  5. Spread about 2/3 of the batter evenly into the prepared pan.
  6. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth.
  7. Spread cream cheese mixture evenly over the pumpkin batter.
  8. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
  9. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
  10. Cool completely in pan, then cut into bars.

Notes

One thing that I like about pumpkin roll is that it is served cold, so we put these bars in the fridge and ate them cold- they were delicious! You could eat them at room temperature too. I also thought that they were yummier on the second day (if they last that long!).

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Watch how to make our simple pumpkin pie, here:

Got a big Thanksgiving dinner planned? These Cream Cheese Pumpkin Roll Bars, are the perfect replacement.

But if you are a Pumpkin Pie lover, like myself, watch how to make this Simple Pumpkin Pie, found on our Youtube Channel.

We have hundreds of simple and delicious recipes, your family will love. Each recipe is tried and true, so you know they will love it.

We take you through each recipe, step by step, and show you exactly how to make it.

Watch how to make our Simple Pumpkin Pie, here:

 

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Comment on this Recipe

33 Responses to “Cream Cheese and Pumpkin Roll Bars Recipe”

  1. Thank you for this wonderful recipe! I made it last night (using whole wheat white flour and reduced-fat cream cheese, not that it helped much, hah!) and everyone at work is asking for the recipe and telling me to make it again. Delicious!!! I even managed to make it look good, which is not one of my strong points.
  2. i just made these - smell awesome. However, the bottom layer is not "cake" consistency - more doughy. Baked as directed until top 'sprung back'. Don't look like the photo except on top. In the photo the bottom cake layer looks like a cake consistency. What did I do wrong?
    • Batter consistency & everything looked the same as photo - I'm wondering if I should bake the bottom first then add cream cheese mixture & remaining batter & return to oven. But, I'm afraid if I do this the bottom will be too dry - I have been baking many years and this has never happened. Am puzzled - should I have baked longer even though the "top sprung back"?
      • I made these a couple days ago and I had to let them bake a little longer. I think It was 40 mins, maybe a few mins more. But I most definitely got a cake like consistency on the bottom. I am actually about to make them again for turkey day tomorrow! I don't have a mixer so I am getting my workout in for the day! haha I will say that after I refrigerated them the consistency did become more dense which I actually liked better! but my boyfriend liked them at room temp! I think you should give it another go!
  3. i just made 3 pans of them. the first batch turned out fine, but the batter was runny so i omitted the 1/4 cup of water on 2nd batch and they were fine. i'm really aggravated because somehow i managed to turn my oven up to 500 on the last batch (knob is on the front of the stove so i assume my ample stomach turned it up while i was working on these). baked them 30 minutes. i have charcoal - dang it! waste of time and money! my husband and i sampled the first batch - delish. was taking these to take to 3 different places tomorrow. i guess the 3rd place gets a bottle of wine instead. their loss! i will make these again!
  4. Baking is my specialty and I did not care for this recipe at all. It was too dense and does not even compare to pumpkin roll, which really isn't hard to make. I'm sticking with my pumpkin role recipe which is always a hit. This disappointed! I took this to a fall family picnic and came home with 3/4 of the pan left... ended up throwing it away.
  5. I've made these like 100 times and they always turn out perfectly. I don't make any changes to the recipe at all, other than the fact that I never buy unsalted butter. I just use regular ol' stick butter. (Imperial brand, usually.) Otherwise, the ingredients are exact and the baking time is right on. They are delicious!!! One tip maybe for those who have haven't had success with this recipe...make sure you are using a GLASS 9x13 baking dish.

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