Ingredients
For the Pumpkin Roll Bars:
- Canned pumpkin (pure pumpkin puree, unsweetened)
- Eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Ground cinnamon
- Nutmeg
- Salt
For the Cream Cheese Frosting:
- Full-fat cream cheese (room temperature)
- Powdered sugar
Instructions
- Prepare the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet or jelly roll pan with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, combine the canned pumpkin, eggs, sugar, and vanilla extract until smooth.
- Mix the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, ground cinnamon, nutmeg, and a pinch of salt.
- Combine Mixtures: Gently fold the dry ingredients into the wet mixture. Avoid overmixing.
- Bake the Bars: Spread the batter evenly onto the prepared baking sheet. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Cool: Allow the pumpkin bars to cool completely on the baking sheet.
- Prepare the Frosting: Whip the cream cheese and powdered sugar until smooth and spreadable.
- Assemble the Bars: Spread the cream cheese frosting evenly over the cooled pumpkin bars. Swirl it for a decorative touch.
- Roll and Chill: Starting from the short end, roll the bars tightly. Refrigerate for at least 30 minutes to allow the frosting to set.
- Serve: Slice the bars into pieces and serve.
Notes
- Cream Cheese Swirl Tip: Make sure the cream cheese is at room temperature for easy spreading and swirling. Use a toothpick or offset spatula for a clean swirl design.
- Storage: Store the bars in an airtight container in the fridge for up to 1 week. Freeze individually wrapped bars for up to 3 months.
- Flavor Variations: Add chopped pecans, walnuts, or chocolate chips to the batter. For a twist, use maple-sweetened whipped cream instead of cream cheese frosting.
- Serving Ideas: Dust with powdered sugar, drizzle caramel sauce, or serve with spiced cider or a pumpkin spice latte for a festive touch.