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Cheesecake Swirled Pumpkin Roll Bars
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5 from 3 votes

Cheesecake Swirled Pumpkin Roll Bars

These pumpkin roll bars with a cheesecake swirl are the easier version of the typical pumpkin cakes you see everywhere during fall - and what could be better than one of those with a cheesecake swirl?
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake bars, pumpkin roll bars
Servings: 24 bars
Calories: 168kcal
Author: Jovita | 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
  • 1 cup coconut sugar
  • 1/2 cup vegetable oil
  • 2 cups pumpkin puree (I used homemade)
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped pecans

Cream Cheese Filling:

  • 8 oz. (225g) cream cheese , softened
  • 1 large egg
  • 1/4 cup powdered 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 pecans 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.


Serving: 1bar | Calories: 168kcal | Carbohydrates: 18.7g | Protein: 3.3g | Fat: 9.8g | Cholesterol: 40.9mg | Sodium: 127.7mg | Sugar: 9.3g