Best 5 Cream Cheese And Pumpkin Roll Bars Recipes

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Cream cheese and pumpkin roll bars are a delectable treat that combines the flavors of cream cheese and pumpkin in a soft, moist, and flavorful dessert. Whether you're looking for a sweet snack to satisfy your cravings or a festive treat for the holidays, these cream cheese and pumpkin roll bars are sure to be a hit. With their creamy filling, flaky crust, and spiced pumpkin flavor, they are a delicious and indulgent treat that's perfect for any occasion.

Here are our top 5 tried and tested recipes!

PUMPKIN CREAM CHEESE BARS



Pumpkin Cream Cheese Bars image

Pumpkin pie and cheesecake go together perfectly in these bars. They are absolutely delightful and easy to make. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 bars.

Number Of Ingredients 13

2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup reduced-fat butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
3/4 teaspoon pumpkin pie spice
3/4 teaspoon vanilla extract
2 eggs, lightly beaten
20 walnut halves

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. , Cut cheesecake into 20 bars; top each with a walnut half.

Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 230mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

CREAM CHEESE PUMPKIN BARS



Cream Cheese Pumpkin Bars image

I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 13

1-1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
1 cup old-fashioned oats
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened, cubed
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

CREAM CHEESE PUMPKIN ROLL



Cream Cheese Pumpkin Roll image

This is great for a Halloween or Thanksgiving dessert.

Provided by Junia Sonier

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h50m

Yield 10

Number Of Ingredients 14

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
  • Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
  • Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
  • Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
  • Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g

PUMPKIN BARS WITH CREAM CHEESE FROSTING



Pumpkin Bars with Cream Cheese Frosting image

Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!

Provided by WeibellMommy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 16

Number Of Ingredients 15

cooking spray
4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
1 pinch ground cinnamon, for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
  • Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
  • Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
  • Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g

PUMPKIN BARS WITH CREAM CHEESE FROSTING



Pumpkin Bars With Cream Cheese Frosting image

Make and share this Pumpkin Bars With Cream Cheese Frosting recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 40m

Yield 40 serving(s)

Number Of Ingredients 12

2 cups sugar
16 ounces pumpkin, canned or fresh, pureed
2 cups Bisquick
1/2 cup raisins (optional)
1/2 cup oil
4 eggs, beaten
2 tablespoons cinnamon
3 ounces cream cheese, softened
1/3 cup butter
2 cups powdered sugar, sifted
1 tablespoon milk
1 tablespoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Grease Jelly roll pan.
  • Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
  • Stir in Bisquick, cinnamon and raisins.
  • Pour into prepared pan.
  • Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
  • Cool, frost, and cut into bars.
  • Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
  • Stir in powdered sugar.

Nutrition Facts : Calories 146.6, Fat 6.5, SaturatedFat 2.2, Cholesterol 25.2, Sodium 92.8, Carbohydrate 21.3, Fiber 0.4, Sugar 16.9, Protein 1.4

Tips:

  • Prep the Ingredients: Before you start baking, ensure all the ingredients are at room temperature. This ensures they combine smoothly and evenly.
  • Cream Cheese: Use high-quality cream cheese for a smooth and rich filling. Soften it at room temperature before mixing to avoid lumps.
  • Pumpkin Puree: For the best flavor, use fresh pumpkin puree. You can also use canned pumpkin puree if you're short on time.
  • Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves. Adjust the proportions to taste.
  • Sugar: Use a combination of granulated sugar and brown sugar for a rich, complex flavor. Brown sugar adds a slight molasses flavor and helps keep the bars moist.
  • Flour: All-purpose flour is the most common choice for these bars. For a gluten-free option, use a gluten-free flour blend.
  • Baking: Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking can dry out the bars.
  • Cooling: Let the bars cool completely before cutting them into squares. This helps them hold their shape and prevents them from crumbling.
  • Storage: Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the bars for up to 2 months.

Conclusion:

Cream cheese and pumpkin roll bars are a delicious and easy-to-make treat that is perfect for fall gatherings. These bars have a soft, creamy filling, a moist pumpkin cake base, and a sweet cream cheese frosting. With a few simple tips, you can make these bars that are sure to impress your friends and family.

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