Pumpkin Cinnamon Roll Bars
These moist and flavorful pumpkin cinnamon roll bars are perfect for fall or any time of year, topped with a creamy icing that adds a delightful sweetness.
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened Make sure your butter is softened for easier mixing.
- 2 large eggs
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon Feel free to adjust the amount according to your taste.
- 1/2 teaspoon salt
Icing Ingredients
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then mix in the pumpkin puree.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter into the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Icing
- In a small bowl, mix the powdered sugar, milk, and vanilla extract to make the icing.
Serving
- Drizzle the icing over the cooled bars and cut into squares. Enjoy!
Notes
Store in an airtight container at room temperature for a few days or in the refrigerator for up to a week. For longer storage, freeze the bars wrapped well to avoid freezer burn.