YUM YUM! These vegan pumpkin bars are moist, tender, and SO delicious. They taste like a sugar cookie combined with a pumpkin bar. They're made with a handful of ingredients that you probably already have in your kitchen. You need one bowl and about 5 minutes to mix this easy recipe vegan pumpkin bar recipe!
When they bake, your kitchen will smell amazing and everyone in your home won't be able to wait until they can sink their teeth into one of these vegan and gluten-free friendly pumpkin treats. No one would ever know!
Ingredients To Make Vegan Pumpkin Bars
- Pumpkin Puree: I used canned pumpkin puree. You can usually find this year-round in the baking aisle at your grocery store.
- Unsweetened Almond or Oat Milk: Use any plant milk in place of the almond or oat milk. And, if you're not vegan, feel free to use regular milk in these pumpkin bars.
- Melted Butter: You can melt your vegan butter in a microwave safe dish in your microwave for about 30 seconds. The vegan butter gives us a moist texture and a buttery taste. If you're not vegan, feel free to use regular butter in this recipe.
- Baking Powder: Helps these vegan pumpkin bars rise.
- Vanilla: For flavor.
- Salt: Balances the sweetness in baked goods.
- Sugar: I used organic cane sugar in these pumpkin bars, but you can use any sugar you have on hand, including coconut sugar or table sugar.
- Flour: For this recipe, you can use either Regular or Gluten-Free All Purpose Flour
- Pumpkin Pie Spice: You have the option to add pumpkin pie spice to these vegan pumpkin brownies to enhance the pumpkin flavors.
How To Make Vegan Pumpkin Bars
Step 1: Preheat your oven to 350. Spray your baking dish with non-stick baking spray.
Step 2: Mix the pumpkin puree, non dairy milk, vegan butter, baking powder, vanilla, salt, and sugar together. Add the pumpkin pie spices, if using. Whisk until smooth. Then, add the regular or gluten free all purpose flour and mix until a pumpkin bar batter is formed.
Step 3: Bake in the oven for 25-30 minutes or until the pumpkin bars are completely cooked through. You will know they are done when you can stick a toothpick in the center and they come out clean.
Step 4: Cut into 12 squares and enjoy warm with a side of oat milk!
Frequently Asked Questions
I recommend storing these vegan pumpkin bars in an airtight container on the countertop for up to 2-3 day or you can freeze them to extend the shelf life. Remember that refrigerating some baked goods can often dry them out, so I would opt not to do this for this recipe.
Usually, yes. Look at the ingredients on the back of the can and ensure there is nothing else added other than pumpkin. Be careful not to use pumpkin pie filling which would already have spices and sweeteners.
Each bar is less than 130 calories per serving making them a healthier alternative to many other cookies, brownies, and blondies!
Other Pumpkin Recipes
- 15 Minute Vegan Pumpkin Chocolate Chip Cookies
- The Best Vegan Pumpkin Brownies
- One Bowl Vegan Chocolate Pumpkin Bread
- Best Gluten-Free Pumpkin Bread
- Pumpkin Muffins (Vegan Recipe)
Sugar Cookie Vegan Pumpkin Bars
Equipment
- 9x11 or 8x8 Baking Dish
- Whisk
- spoon
- Nonstick Baking Spray
Ingredients
Sugar Cookie Vegan Pumpkin Bars
- 1 cup pumpkin puree
- 2 tablespoon unsweetened almond or oat milk
- 4 tablespoon melted vegan butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- ¾ cup organic cane sugar
- 1 cup regular or gluten-free all purpose flour
- 1 teaspoon pumpkin pie spices optional
- 1 tablespoon turbinado cane sugar optional, for topping
Instructions
Sugar Cookie Vegan Pumpkin Bars
- Preheat the oven to 350. Spray the baking dish with non-stick baking spray.
- Mix the pumpkin puree, non dairy milk, vegan butter, baking powder, vanilla, salt, and sugar together. Add the pumpkin pie spices, if using. Whisk until smooth. Then, add the regular or gluten free all purpose flour and mix until a smooth batter is formed.
- Bake in the oven for 25-30 minutes or until the pumpkin bars have completely risen. You will know they are done when you can test the center with a toothpick and it comes out clean.
- Top with turbinado sugar, slice into 12 squares, and enjoy warm.
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