The Best Vegan Pumpkin Bars With a Cream Cheese Frosting

What kind of recipe is it?

Vegan Pumpkin Bars are a delightful dessert that combines the warm, comforting flavors of pumpkin and spices in a moist, chewy treat.

Perfect for those following a plant-based lifestyle, these bars are made without eggs or dairy, showcasing the versatility of vegan baking.

Rich in flavor and wholesome ingredients, they offer a guilt-free indulgence that’s both satisfying and nutritious.

Ideal for families, gatherings, or simply a cozy night in, these bars will appeal to anyone who loves fall flavors and wants to enjoy a sweet treat responsibly.

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Ingredients

Ingredient	Quantity
Pumpkin puree	1 cup
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Brown sugar	½ cup
Baking powder	1 tsp
Baking soda	½ tsp
Salt	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Coconut oil (melted)	⅓ cup
Non-dairy milk (e.g., almond or soy)	½ cup
Vanilla extract	1 tsp

These ingredients combine to create a flavorful base for the vegan pumpkin bars, ensuring they are moist, sweet, and infused with the warm spices characteristic of autumn baking.

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Cooking Steps

1. Preheat the oven to 180°C (350°F) and position the oven rack in the center.

Meanwhile, line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease it with coconut oil.

2. In a large mixing bowl, combine 1 ½ cups (190 g) of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, ½ tsp of salt, 1 tsp of ground cinnamon, ½ tsp of ground nutmeg, and ½ tsp of ground ginger.

Whisk together until evenly mixed.

3. In a separate medium mixing bowl, whisk together 1 cup (240 ml) of pumpkin puree, 1 cup (200 g) of granulated sugar, ½ cup (100 g) of brown sugar, ⅓ cup (80 ml) of melted coconut oil, ½ cup (120 ml) of non-dairy milk, and 1 tsp of vanilla extract until the mixture is smooth and well combined.

4. Gradually add the wet ingredients into the dry ingredients, folding gently with a spatula or mixing spoon until just combined.

Be careful not to over-mix; the batter should be slightly lumpy.

5. Pour the batter into the prepared baking pan, spreading it evenly to the edges with a spatula.

6. Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).

7. Once baked, remove the pan from the oven and let the pumpkin bars cool in the pan on a wire rack for about 15-20 minutes.

8. After cooling slightly, use the parchment overhang to lift the pumpkin bars out of the pan.

Allow them to cool completely on the wire rack before slicing into squares for serving.

The bars should feel firm to the touch and have a slight sheen on top.

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Variations

Chocolate Chip Vegan Pumpkin Bars: Fold in ½ cup (90 g) of dairy-free chocolate chips into the batter for a deliciously decadent twist.
Gluten-Free Pumpkin Bars: Substitute the all-purpose flour with 1 ½ cups (190 g) of gluten-free all-purpose flour blend to make these bars gluten-free.
Nutty Protein Pumpkin Bars: Add ½ cup (60 g) of chopped walnuts or pecans to the batter for an added crunch and a boost of protein.
Spiced Pumpkin Bars: Increase the warmth by adding ¼ tsp of ground cloves and a dash of allspice to the spice mix for an intensified fall flavor.

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Tips on plating and presentation

Although plating may seem like an afterthought, it can truly elevate your vegan pumpkin bars from simple treats to visually stunning desserts.

I like to use a colorful plate to enhance the warm hues of the pumpkin bars. Adding a dollop of cream cheese frosting on top and a sprinkle of cinnamon can really make them pop.

Don’t forget some fresh mint for garnish!

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What other dishes can I pair it with?

When planning a delightful spread, think about pairing your vegan pumpkin bars with a warm, spiced chai tea or a rejuvenating apple cider.

I love serving them alongside a light salad, featuring mixed greens, apples, and walnuts for a delicious contrast.

Adding a cheese platter with plant-based cheeses and crackers also complements the sweet richness of the bars beautifully.

Enjoy the balance!

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What drinks can I pair it with?

To enhance the experience of enjoying vegan pumpkin bars, I often reach for a comforting spiced chai latte or a rejuvenating iced herbal tea. The warm spices in the chai complement the pumpkin’s sweetness perfectly.

If I’m in the mood for something different, a crisp apple cider also pairs wonderfully, balancing the rich flavors with its tartness.

It’s all about finding that perfect match!

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Frequently Asked Questions

Can I Substitute Pumpkin Puree With Fresh Pumpkin?

Absolutely, I’ve used fresh pumpkin before! Just cook and puree it thoroughly. It might alter the moisture slightly, but it adds a wonderful, fresh flavor. I really enjoy experimenting with that substitution!

How Long Do the Pumpkin Bars Last in the Fridge?

The pumpkin bars usually last about five to seven days in the fridge. I recommend storing them in an airtight container to keep them fresh and delicious for as long as possible. Enjoy!

Can I Freeze the Pumpkin Bars With Frosting?

Yes, you can freeze the pumpkin bars with frosting. I often wrap them tightly in plastic and place them in an airtight container. Just thaw them in the fridge before serving for the best taste.

What Type of Vegan Cream Cheese Works Best?

I’ve found that brands like Tofutti and Kite Hill work best for vegan cream cheese. They’re creamy and flavorful, giving your desserts that perfect texture without compromising taste. You won’t be disappointed with either option!

Are These Pumpkin Bars Gluten-Free?

Yes, these pumpkin bars are gluten-free! I used gluten-free flour for the recipe, making them deliciously moist and perfect for everyone to enjoy. You won’t even notice they’re missing the gluten!