Cream Cheese & Pumpkin Roll Bars Recipe

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. :)


6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg


Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.  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. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. 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.  Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

*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!).
Recipe from: Let’s Dish
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  1. Anonymous says

    Try the pumpkin roll recipe on Mel’s Kitchen… I had never made a pumpkin roll before, and after I made the first one, I made another because it was so easy!! If I can do it, ANYONE can!

  2. says

    This is a must for Christmas. It’s official I’ll be making these and wrapping them in a fab way for my adult Christmas gifts! And I may have trick up my sleeve to make it my own…I’ll be sure to share!

    Thanks for this great post!

  3. says

    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.

  4. says

    I am not a fancy baker, and yet I can make a pumpkin roll. In fact, people have paid me to make pumpkin roll cakes for them! So I believe YOU CAN DO IT.

    And you should know that the top layer swirling of this recipe makes me a little nervous. But I’m going give it a try. Can’t wait to taste it. Thanks for the recipe.

  5. Tyree says

    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?

  6. Cheryl Hopkins says

    I had the same problem as Tyree. I did notice the “Magic Button” did remove an ingredient or two. Mine seem more runny that the picture. I was thinking I mixed it too long. But I will see… smells good though.

    • Tyree says

      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”?

      • Laura says

        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!

  7. Linda says

    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!

  8. Auds says

    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.

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