Brownies, Blondies, Bars/ Cheesecakes/ Desserts & Sweets

Cheesecake Swirled Pumpkin Roll Bars

October 19, 2014 (Last Updated: July 19, 2017)

Cheesecake Swirled Pumpkin Roll Bars | @yummyaddiction

Pumpkin is definitely one of my most favorite things about Fall! I don’t know about you, but I absolutely love pumpkin baked treats. One of them is pumpkin roll. I adore a good pumpkin roll but… I confess. I’m too lazy to make it myself. It looks like A LOT of work to me. These pumpkin roll bars are something else. You don’t need to put very much effort into making these and they are just as delicious as a pumpkin roll! No hard work anymore!

Cheesecake Swirled Pumpkin Roll Cake Bars | @yummyaddiction

I recently came across this brilliant idea on (where else?!) Pinterest. What would I do without it? Like many others, I spend too much time on Pinterest just pinning delicious food pictures. It’s a mild obsession of mine. But a worthwhile one, with plenty of great ideas. Like this one!

Pumpkin Roll Bars With Cream Cheese Swirl | @yummyaddiction

These pumpkin roll bars with cream cheese swirl are super moist and so flavorful. Cinnamon, nutmeg, ginger, cloves – all fall spices in one bar. They are the perfect fall treat to satisfy everyone’s pumpkin cravings. I still love pumpkin roll but these bars are absolutely incredible if you are looking for an easier version of this classic dessert.

If you are a pumpkin fan, you definitely have to try these yummy bars. I haven’t found anyone who doesn’t love them!

Cheesecake Swirled Pumpkin Roll Bars

Cheesecake Swirled Pumpkin Roll Bars

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 24 bars
Author: Yummy Addiction


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 cups pumpkin puree (I used homemade)
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped walnuts

Cream Cheese Filling:

  • 8 oz. (225g) cream cheese , softened
  • 1 large egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • In a medium bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
  • In a larger bowl, whisk the eggs and sugars until combined. Whisk in the pumpkin puree, oil, buttermilk and vanilla. Stir in the dry ingredients until combined. Spread about 2/3 of the batter evenly into the prepared pan. Set aside.
  • In a bowl, with an electric mixer on medium speed, beat cream cheese, egg, sugar and vanilla until fully incorporated and smooth, scraping down the sides if necessary.
  • Spread this cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese layer. Take a butter knife and gently swirl the batter. Sprinkle the walnuts over the top, and using a spatula, gently press into the batter.
  • Bake for 30-35 minutes, or until the center of the pumpkin batter is set and springs back when touched. Remove from oven and let cool completely in pan on a cooling rack. Cut into squares and serve.
  • Store these pumpkin roll bars in an airtight container in the refrigerator.



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  • Reply
    Crystal | Apples & Sparkle
    October 21, 2014 at 5:03 am

    Wow! These looks so good! The moist texture is just singing to me in your gorgeous photos. Love them! : )

    • Reply
      October 21, 2014 at 6:21 am

      Yes, they are! Thanks Crystal! 🙂

  • Reply
    October 25, 2014 at 9:31 pm

    I made this yesterday… and it’s almost gone lol. I did use coconut oil instead of “vegetable” oil, and all regular flour instead of half whole grain flour. It’s absolutely wonderful. I’m going to make cupcakes next time so I can freeze them individually.5 stars

    • Reply
      October 26, 2014 at 10:08 am

      I’m so happy you all liked them! 🙂 So thank you for letting me know!

  • Reply
    GeneMae Reams
    January 2, 2018 at 6:12 pm


    • Reply
      January 14, 2018 at 12:31 pm

      Just skip them 🙂

  • Reply
    November 14, 2019 at 5:59 pm

    These look amazing! Have you ever tried making them in a muffin tin?

    • Reply
      January 13, 2020 at 8:43 pm

      Nope, let me know if you will, Angela 🙂

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