If you’re looking for a fall-inspired dessert that’s as cozy as your favorite sweater, I’ve got just the thing for you. This Pumpkin Roll Bars with Cream Cheese Swirl Recipe is one of those fantastic treats that combine the warm spices of pumpkin pie with a luscious cream cheese swirl, baked into bars you can easily slice and share. I absolutely love how this turns out—moist, tender, and wonderfully flavorful—and I can’t wait to share every tip to help you nail it in your kitchen.
Why You’ll Love This Recipe
- Rich, Fall Flavors: The perfect blend of pumpkin and warm spices creates an irresistibly cozy dessert.
- Easy to Make: No complicated rolling or frosting—just simple layers and a swirl.
- Perfect Shareability: Bars are so much easier to serve at gatherings or just for everyday snacking.
- Cream Cheese Swirl Magic: The creamy swirl adds a luscious tang that balances the pumpkin perfectly.
Ingredients You’ll Need
When you look over the ingredients, you’ll notice classic fall pantry staples paired beautifully with everyday baking basics. Using canned pumpkin puree helps keep things simple and consistent, and the blend of spices adds that signature warmth without overpowering the cream cheese filling.
- Unsalted butter: Melted for rich flavor and moist texture; unsalted lets you control the salt level.
- Granulated sugar: Provides sweetness and helps the bars brown nicely.
- Large eggs: Bind everything together and add some body.
- Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for that fresh pumpkin flavor.
- Vanilla extract: Just a splash brings the flavors to life.
- Water: Adds moisture for a tender crumb.
- All-purpose flour: The base of the cake layer; makes it sturdy but soft.
- Ground cinnamon, cloves, nutmeg, ginger: Classic pumpkin pie spices that work together to elevate the flavor.
- Baking soda and baking powder: These leaveners ensure the bars rise just right—light but not airy.
- Salt: Balances the sweetness and enhances all the other flavors.
- Cream cheese: Softened for the luscious, creamy layer that swirls throughout.
Variations
I love getting creative with this Pumpkin Roll Bars with Cream Cheese Swirl Recipe because it’s so adaptable. Once you get comfortable with the basic one, you’ll enjoy experimenting to make it your own—whether that’s swapping ingredients, adjusting spices, or adding mix-ins.
- Gluten-Free Version: I tried this with a 1-to-1 gluten-free baking flour, and it worked beautifully—just make sure your blend has xanthan gum to keep the texture spot on.
- Spice Adjustments: Add more cinnamon if you like it really warm, or try a pinch of cardamom for a twist no one expects.
- Sweetener Swaps: Maple syrup instead of granulated sugar in the batter adds a lovely depth, though the texture changes a touch.
- Nut Additions: Chopped pecans or walnuts folded into the pumpkin batter give a delightful crunch I found my family adored.
How to Make Pumpkin Roll Bars with Cream Cheese Swirl Recipe
Step 1: Get Your Batter Ready and Your Oven Preheated
First things first, preheat your oven to 350°F (175°C). I like to liberally spray my 13 x 9 x 2-inch baking pan with non-stick spray, but if you’re worried about sticking, lining it with parchment paper works wonders—plus, it makes cleanup a breeze. Once your oven’s warm, you’re good to start mixing your delicious pumpkin batter.
Step 2: Mix the Pumpkin Batter Until It’s Silky Smooth
Using your mixer, beat the melted butter and sugar on medium-high speed until the mixture looks pale and fluffy—this usually takes about 2 to 3 minutes. I discovered this step really makes the bars tender. Then, add the eggs, pumpkin puree, vanilla, and water. Make sure to scrape down the sides of your bowl so everything blends perfectly—nothing worse than surprise pockets of flour or butter later on!
Step 3: Add Dry Ingredients and Blend Just Until Combined
Whisk together your flour, spices, baking soda, baking powder, and salt in a separate bowl. Slowly add this to your wet pumpkin mixture, stirring until just combined. Overmixing can make bars tough, so keep it gentle here. You’ll notice your batter is thick and fragrant—that’s when you know you’re on the right track.
Step 4: Layer the Batter and Cream Cheese Filling
Spread about two-thirds of your pumpkin batter evenly into your prepared pan. Then whip up the cream cheese filling—cream cheese, sugar, vanilla, and egg—beaten until smooth and creamy. Spread this heavenly layer over your pumpkin base. Finally, dollop the remaining batter on top in spoonfuls. Here’s where the magic happens: using a butter knife, gently swirl the cream cheese filling and pumpkin batter together. The more you swirl, the prettier the marble effect—but don’t overdo it or the layers will blend too much.
Step 5: Bake to Perfection
Bake the bars for 30 to 35 minutes. The key test here? Gently press the center; it should spring back slightly, but still feel soft and moist. Avoid overbaking or you’ll lose that tender texture I love so much. After baking, let the bars cool completely in the pan before slicing—that cooling step is crucial for a clean cut and for the cream cheese swirl to set just right.
Pro Tips for Making Pumpkin Roll Bars with Cream Cheese Swirl Recipe
- Room Temperature Ingredients: Always soften your cream cheese and use room-temp eggs to ensure a smooth batter without lumps.
- Don’t Overmix: Mix the batter just enough to combine—overworking can make the texture dense instead of tender.
- Swirl Gently: When swirling, use a light hand; you want distinct swirls, not one blended color.
- Cool Completely: Cutting too soon can cause the cream cheese to smear out—waiting helps maintain those pretty layers.
How to Serve Pumpkin Roll Bars with Cream Cheese Swirl Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar or a drizzle of caramel sauce for a bit of extra sweetness and shine. Sometimes, toasted chopped pecans or a sprinkle of cinnamon on top add a perfect finishing touch and a little crunch that my family loves.
Side Dishes
These bars pair beautifully with a cup of hot coffee or chai tea—especially on a chilly afternoon. If you’re bringing them to a gathering, they’re great alongside vanilla ice cream or a dollop of whipped cream to balance the spices and richness.
Creative Ways to Present
For special occasions, I like to cut these bars into mini squares and arrange them on a platter lined with autumn leaves for a festive look. Another fun idea is layering them in a clear glass trifle dish with whipped cream and chopped nuts for a stunning pumpkin dessert parfait.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge. These bars keep really well for about 4 to 5 days, and the flavors actually deepen after a day or two, which is a bonus!
Freezing
Freezing is a lifesaver when you’ve made too many. I wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag. They keep beautifully for up to 3 months. When you want to enjoy one, just thaw overnight in the fridge.
Reheating
To warm a leftover bar, I pop it in the microwave for 15 to 20 seconds—it’s delicious served slightly warm, with the cream cheese layer softening into a luscious treat again.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree in this recipe?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure to drain any excess moisture, so your batter doesn’t turn out too wet. The flavor is wonderful when it’s fresh, though canned pumpkin is more convenient and consistent.
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How can I prevent the cream cheese from unraveling when I cut the bars?
Allow the bars to cool completely before slicing—that’s the biggest tip I’ve learned. Sometimes refrigerating them for an hour helps the cream cheese layer to firm up and makes cutting neat, with clean edges and minimal smearing.
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Can I make this recipe dairy-free?
Yes! Swap the butter for a dairy-free margarine or coconut oil and use a dairy-free cream cheese alternative for the swirl. The texture and flavor will be slightly different but still delicious and creamy.
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What’s the best way to swirl the cream cheese filling?
Use a butter knife or a skewer and gently twist it back and forth through the layers, creating pretty marbled patterns. Try to avoid mixing too aggressively so the distinct layers stay visible.
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Can I double the recipe for a larger batch?
You can, but I recommend baking it in two separate pans rather than one giant pan. This helps everything cook evenly to that tender, moist perfection.
Final Thoughts
This Pumpkin Roll Bars with Cream Cheese Swirl Recipe is one of those cozy, comfort-food desserts that has become a staple in my home during the fall season. I remember the first time I tried it—the perfect balance of spicy pumpkin and tangy cream cheese, with none of the fuss of rolling a cake, totally won me over. Whether you’re making it for holiday parties, bake sales, or a quiet afternoon treat, I know you’ll find it just as rewarding. Give it a try—you might just end up with a new favorite dessert in your recipe box, just like I did!
Print
Pumpkin Roll Bars with Cream Cheese Swirl Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious Pumpkin Roll Bars featuring a spiced pumpkin batter layered and swirled with a creamy vanilla-flavored cream cheese filling, baked to perfection in a single pan. Perfect for fall or holiday treats, these bars combine warm autumn spices with a rich, smooth cream cheese center for an irresistible dessert.
Ingredients
Pumpkin Batter:
- 6 tablespoons unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup water
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Filling:
- 1 (8-ounce) package cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 13 x 9 x 2-inch baking pan with non-stick cooking spray or line it with parchment paper for easy removal and cleanup. Set aside.
- Make Pumpkin Batter Base: In a mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the melted butter and 1 ½ cups granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is pale and fluffy. Add the eggs, pumpkin puree, vanilla extract, and water. Mix until all ingredients are fully incorporated, scraping the sides and bottom of the bowl as needed.
- Combine Dry Ingredients and Incorporate: In a separate medium bowl, whisk together the flour, cinnamon, ground cloves, nutmeg, ginger, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet pumpkin mixture, mixing until just combined to form the pumpkin batter.
- Layer Pumpkin Batter: Spread about two-thirds of the pumpkin batter evenly into the prepared baking pan, creating a smooth layer as the base.
- Prepare Cream Cheese Filling: In another medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg using an electric hand mixer until the filling is smooth and creamy without any lumps.
- Add Cream Cheese Layer: Evenly spread the cream cheese filling over the pumpkin batter layer in the pan to form a middle layer.
- Top with Remaining Pumpkin Batter: Spoon the remaining pumpkin batter gently over the cream cheese layer. Use a butter knife to carefully swirl the top pumpkin layer and cream cheese mixture for a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes or until the center of the bars springs back when lightly pressed, indicating doneness.
- Cool and Serve: Remove the bars from the oven and let them cool completely in the pan. Once cool, slice into 12 bars and serve.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Using parchment paper in the baking pan makes removal easier and prevents sticking.
- Swirling the batter and filling creates a beautiful marbled effect and blends flavors nicely.
- If you prefer a denser texture, you can slightly reduce the water by a tablespoon.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
