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Pumpkin Sopapilla Bars

Pumpkin Sopapilla Bars, inspired by the Mexican dessert called sopapilla from Pancho’s in Corpus Christi Texas, have a sweet, creamy cheesecake filling, pumpkin puree all topped with pumpkin-pie dusted crescent crust.

Author Vianney Rodriguez


  • Ingredients
  • 1/2 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 2 cans 8 ounces crescent rolls
  • 2 8 oz packages cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 1/4 cup pumpkin puree
  • 1/2 cup 1 stick salted butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon pumpkin pie spice


  1. Preheat the oven to 350 degrees.
  2. Combine sugar and pumpkin pie spice in a small bowl, set aside.
  3. Unroll one can of crescent rolls and place at the bottom of a 9×13 baking dish. Seal the perforations with fingers.
  4. Lightly brush with melted butter, sprinkle with sugar-pumpkin spice mixture.
  5. Using a hand mixer blend softened cream cheese, sugar and vanilla until well combined. Fold in pumpkin puree, then using a spatula spread filling onto the dough.
  6. Unroll second can crescent rolls and carefully place over pumpkin filling, seal the perforation with fingers.
  7. Brush with melted butter and sprinkle with cinnamon-sugar.
  8. Bake for 25-30 minutes or until top is golden brown
  9. Remove from oven, allow to cool for at least 30 minutes before slicing. Store in the fridge. Serve chilled.