Delicious Pumpkin Roll Bars

If you ask me, pumpkin roll bars are pure fall comfort in dessert form.

These soft, spiced bars bring all the cozy flavors of traditional pumpkin roll but in an easier-to-make format. The pumpkin cake layer is moist and packed with warm spices like cinnamon and nutmeg.

It’s topped with a smooth cream cheese frosting that gets swirled right into the batter before baking. The result is beautiful marbled bars with that classic pumpkin-and-cream cheese combo in every bite.

They’re perfect for potlucks and bake sales since there’s no rolling or fancy technique required.

What Kind of Pumpkin Puree Should I Use?

For these pumpkin roll bars, you’ll want to stick with canned pumpkin puree rather than pumpkin pie filling – they’re not the same thing! Pure pumpkin puree gives you control over the spices and sweetness, while pumpkin pie filling already has sugar and spices added that could throw off your recipe. Libby’s is a popular brand that works great, but any 100% pure pumpkin will do the trick. If you’re feeling ambitious, you can make your own puree from fresh pumpkins, but honestly, the canned stuff is convenient and gives consistent results every time.

Options for Substitutions

These pumpkin roll bars are pretty forgiving when it comes to swaps – here’s what you can change up:

• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, you can substitute with sweet potato puree or butternut squash puree for a similar texture and flavor.
• Pumpkin pie spices: Don’t have all the individual spices? Use 1 ½ tablespoons of pumpkin pie spice blend instead of the cinnamon, cloves, nutmeg, and ginger. You can also skip the cloves if you don’t have them – just add a bit more cinnamon.
• Cream cheese: For the filling, you can use mascarpone cheese or even thick Greek yogurt mixed with a bit of powdered sugar, though the texture will be slightly different.
• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the bars might be slightly more tender.
• Unsalted butter: Vegetable oil or melted coconut oil work as substitutes, using the same amount. If using salted butter, just reduce the added salt by half.
• Water: You can replace the water with milk or even orange juice for a slight flavor boost.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin roll bars is overbaking them, which leads to dry, crumbly bars instead of the moist texture you want – start checking for doneness about 5 minutes before the recommended time and look for a toothpick that comes out with just a few moist crumbs.

Another common error is not properly softening your cream cheese, which can create lumps in your filling that won’t smooth out no matter how much you mix – take it out of the fridge at least an hour before baking or give it a quick 15-second zap in the microwave.

Make sure to swirl your cream cheese mixture gently into the pumpkin batter rather than overmixing, as too much stirring can cause the layers to blend together completely and lose that pretty marbled effect.

Finally, resist the urge to cut into these bars while they’re still warm, as they need time to set up properly – letting them cool completely will give you clean, neat squares that hold their shape.

What to Serve With Pumpkin Roll Bars?

These pumpkin roll bars are perfect on their own, but they’re even better with a hot cup of coffee or spiced chai tea that complements all those warm fall spices. I love serving them alongside vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. They also pair nicely with other autumn treats like apple cider or hot chocolate when you’re hosting a cozy fall gathering. For a fun presentation, try dusting them with a little powdered sugar or serving them with caramel sauce for dipping.

Storage Instructions

Store: These pumpkin roll bars keep really well covered tightly in the fridge for up to a week. Since they have cream cheese in them, I always store mine in the refrigerator rather than on the counter. Just cut them into squares and keep them in an airtight container or cover the pan with plastic wrap.

Freeze: You can absolutely freeze these bars for longer storage! Wrap individual pieces in plastic wrap or store them in a freezer-safe container with parchment paper between layers. They’ll stay good in the freezer for up to 3 months, which makes them perfect for holiday prep.

Serve: When you’re ready to eat frozen bars, just thaw them in the fridge overnight or let them sit at room temperature for about 30 minutes. They taste great cold straight from the fridge, but you can also let them come to room temperature if you prefer a softer texture.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 35-40 g
• Fat: 110-125 g
• Carbohydrates: 430-470 g

Ingredients

For the pumpkin base:

• 2 tsp ground cinnamon (freshly ground preferred)
• 1/2 tsp baking powder
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1 tsp baking soda
• 1/4 cup water
• 2 cups all-purpose flour (I use King Arthur)
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 cups sugar
• 6 tbsp melted unsalted butter (I use Kerrygold for rich flavor)
• 1 can pumpkin puree (I use Libby’s)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract

For the cream cheese swirl:

• 1 large egg (room temperature for smoother mixing)
• 8 oz cream cheese (softened to room temperature)
• 1/2 tsp vanilla extract
• 1/4 cup sugar

Step 1: Prepare Your Mise en Place and Preheat

• Oven preheated to 350°F
• Baking pan prepared

Start by preheating your oven to 350°F and preparing your baking pan (typically a 9×13-inch pan works well for this recipe).

While the oven heats, bring all your ingredients to room temperature—this is especially important for the eggs and cream cheese, as they’ll mix more smoothly and create a better texture.

I always let my cream cheese sit on the counter for at least 20 minutes before using it; cold cream cheese leads to lumps in the filling.

Step 2: Make the Pumpkin Cake Base

• 6 tbsp melted unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 can pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup water

In a large mixing bowl, beat the melted butter and 1 1/2 cups sugar together for 2-3 minutes until well combined.

Add the room-temperature eggs one at a time, beating well after each addition to fully incorporate.

Pour in the pumpkin puree, vanilla extract, and water, mixing until smooth and well blended.

The mixture should look uniform and creamy with no streaks of pumpkin visible.

Step 3: Combine Dry Ingredients and Create the Batter

• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• pumpkin cake base from Step 2

In a separate bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt.

I prefer to use freshly ground cinnamon whenever possible—it makes a noticeable difference in flavor intensity.

Add the dry ingredient mixture to the pumpkin mixture and fold together gently until just smooth, being careful not to overmix.

The batter should be thick and uniform with no lumps of flour visible.

Step 4: Layer the Cake Base and Prepare the Filling

• 2/3 of pumpkin batter from Step 3
• 8 oz cream cheese
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1 large egg

Spread two-thirds of the batter into your prepared baking pan, using an offset spatula or the back of a spoon to create an even layer.

While the base layer is settling, immediately begin making the cream cheese filling.

In a clean bowl, beat the softened cream cheese, 1/4 cup sugar, 1/2 tsp vanilla extract, and the room-temperature egg until completely smooth.

This is crucial—beat for about 2 minutes to ensure there are no lumps of cream cheese remaining.

Step 5: Assemble and Swirl Before Baking

• cream cheese filling from Step 4
• remaining 1/3 pumpkin batter from Step 3

Spread the cream cheese filling evenly over the pumpkin batter layer in the pan.

Then spoon the remaining one-third of pumpkin batter over the cream cheese in small dollops.

Using a thin knife, skewer stick, or offset spatula, gently swirl through the layers by dragging it in figure-eight or zigzag patterns—this creates those beautiful marble lines without mixing the layers completely.

Be gentle here; you want distinct layers, not a blended mess.

Step 6: Bake and Cool Completely

• Assembled bars from Step 5

Bake the assembled bars for 30-35 minutes, or until a toothpick inserted into the pumpkin portion comes out with just a few moist crumbs—you want to avoid overbaking, as that can cause the bars to dry out.

The top should be lightly golden and set.

Once baked, remove from the oven and let the bars cool completely in the pan on a wire rack.

This cooling period is essential; it allows the cream cheese layer to set properly so the bars will cut cleanly without falling apart.