Pumpkin Bars Vegan – Fall Must-Try Dessert
These pumpkin bars Vegan are pure autumn magic in every bite! Incredibly soft, perfectly spiced, and topped with creamy frosting, they’re the ultimate fall dessert that happens to be completely plant-based. Fun fact: pumpkins are actually fruits, not vegetables, making these bars a sneaky way to get your daily fruit serving!
What makes these bars truly special is their foolproof nature – you literally can’t mess them up. They come together in just 15 minutes of prep time and are so family-friendly that even picky eaters will be asking for seconds.
Just like our popular vegan banana bread, these bars prove that plant-based baking can be every bit as indulgent and satisfying as traditional recipes.
What Are Pumpkin Bars Vegan?
Ever wonder why we call them “bars” when they’re clearly more like cake squares? These delightful treats got their name from being baked in a rectangular pan and cut into neat little bars – though let’s be honest, there’s nothing “little” about their big, bold flavor!
They say the way to anyone’s heart is through their stomach, and these pumpkin-spiced beauties are guaranteed to win over every single taste bud. Ready to fall head over heels for fall’s most irresistible dessert?
Why You’ll Love This Pumpkin Bars Vegan Recipe
Incredibly Moist and Flavorful These bars boast a tender, cake-like texture that melts in your mouth. The secret lies in the perfect combination of pumpkin puree and plant-based ingredients that create an incredibly moist crumb. Each bite delivers warm spices like cinnamon, nutmeg, and ginger that dance on your palate, creating that cozy autumn feeling we all crave.
Budget-Friendly Home Baking Making these pumpkin bars vegan at home saves you serious money compared to bakery prices. A single batch costs less than $8 to make and yields 24 generous servings – that’s just 33 cents per bar! Plus, you control every ingredient, ensuring quality without breaking the bank.
Heavenly Cream Cheese Frosting The crowning glory of these bars is the silky vegan cream cheese frosting that perfectly balances the spiced pumpkin base. Made with dairy-free cream cheese, powdered sugar, and vanilla, it’s so good you might find yourself eating it with a spoon. Similar to our beloved vegan carrot cake, the frosting elevates these bars from good to absolutely irresistible.
Ready to create some autumn magic in your kitchen? Let’s get baking!
How to Make Pumpkin Bars Vegan
Quick Overview
These pumpkin bars Vegan are wonderfully simple to make and deliver maximum flavor with minimal effort. The key to their incredible texture lies in not overmixing the batter and using room temperature ingredients. What makes them truly special is their perfect balance of warm spices and natural pumpkin sweetness, all topped with a cloud-like vegan cream cheese frosting.
Prep Time: 15 minutes
Bake Time: 25-30 minutes
Total Time: 45 minutes (plus cooling time)
Servings: 24 bars
Key Ingredients for Pumpkin Bars Vegan
For the Bars:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 1 (15 oz) can pumpkin puree
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
For the Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Prepare Your Kitchen Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with cooking spray or oil. This prevents sticking and makes cleanup a breeze.
Mix Dry Ingredients In a large mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure there are no lumps – this ensures even spice distribution throughout your bars. Set this mixture aside.
Combine Wet Ingredients In another bowl, whisk together both sugars, oil, pumpkin puree, applesauce, and vanilla extract until smooth and well combined. The mixture should be glossy and free of lumps. Room temperature ingredients mix more easily.
Create the Batter Pour the wet ingredients into the dry ingredient bowl. Using a wooden spoon or rubber spatula, gently fold the mixture together until just combined. Don’t overmix – a few small lumps are perfectly fine. Overmixing leads to tough, dense bars.
Bake to Perfection Pour the batter into your prepared pan and spread evenly with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.
Cool Completely Allow the bars to cool completely in the pan – this is crucial for clean cutting and prevents the frosting from melting. This takes about 2 hours at room temperature.
Make the Frosting Beat softened vegan cream cheese and vegan butter until fluffy (about 3 minutes). Gradually add powdered sugar, vanilla, and salt, beating until smooth and spreadable. If too thick, add plant milk one tablespoon at a time.
Frost and Serve Spread frosting evenly over cooled bars using an offset spatula. For clean cuts, use a sharp knife wiped clean between each slice. Cut into 24 squares and serve immediately or refrigerate until ready to enjoy.
What to Serve Pumpkin Bars Vegan With
These versatile bars pair beautifully with warm beverages like spiced chai tea, pumpkin spice lattes, or classic hot apple cider. For a dessert spread, serve alongside vegan vanilla ice cream, whipped coconut cream, or a drizzle of caramel sauce.
Create an autumn dessert table by pairing these bars with other fall favorites like apple crisp, pecan pie, or cinnamon sugar donuts. They also make excellent potluck contributions alongside savory dishes like roasted vegetables or hearty soups.
For special occasions, elevate the presentation by serving with a dollop of coconut whipped cream and a sprinkle of toasted pumpkin seeds or chopped pecans.
Top Tips for Perfecting Pumpkin Bars Vegan
Use Room Temperature Ingredients Cold ingredients don’t mix well and can create lumps in your batter. Take your vegan cream cheese and butter out 1-2 hours before baking, or soften quickly by cutting into small pieces.
Don’t Overmix the Batter Gentle folding is key to tender bars. Once you add wet ingredients to dry, mix just until combined. Lumps will disappear during baking, but overmixed batter creates tough, chewy bars.
Test for Doneness Properly A toothpick should come out with a few moist crumbs, not completely clean. Bars continue cooking slightly from residual heat after removing from the oven.
Make Substitutions Wisely Replace oil with equal amounts of melted coconut oil or even mashed banana for lower fat content. Gluten-free flour works 1:1, but add an extra 2 tablespoons for better texture. Maple syrup can replace up to half the granulated sugar – reduce liquid by 2 tablespoons if using.
Perfect Your Frosting If frosting is too thick, add plant milk gradually. Too thin? Add more powdered sugar. For extra flavor, try adding lemon zest, maple extract, or a pinch of cinnamon.
Storing and Reheating Tips
Refrigerator Storage Store frosted bars in an airtight container in the refrigerator for up to 5 days. Layer parchment paper between stacked bars to prevent sticking. Unfrosted bars keep fresh at room temperature for 3 days in a covered container.
Freezing Instructions These bars freeze beautifully! Wrap individual unfrosted bars in plastic wrap, then place in freezer bags for up to 3 months. Frosted bars should be frozen on a baking sheet first, then transferred to containers once solid. Thaw overnight in the refrigerator.
Reheating Guidelines For best results, enjoy these bars at room temperature. If frozen, let them thaw naturally rather than using a microwave, which can make them soggy. Frosted bars are best served chilled or at room temperature.
Make-Ahead Tips Bake bars up to 2 days in advance and store covered at room temperature. Make frosting separately and assemble just before serving for the freshest taste and best presentation.
Nutritional Information
| Nutrient | Per Bar |
|---|---|
| Calories | 185 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Carbohydrates | 32g |
| Fiber | 2g |
| Sugar | 26g |
| Protein | 2g |
| Sodium | 145mg |
| Vitamin A | 15% DV |
Values are approximate and based on standard ingredients
Frequently Asked Questions
Can I make these bars gluten-free? Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. Add an extra 2 tablespoons of flour to account for absorption differences. Bob’s Red Mill and King Arthur gluten-free flours work exceptionally well.
What’s the best vegan cream cheese for frosting? Tofutti, Kite Hill, and Violife all create excellent frostings. Avoid brands that are too soft or watery. The cream cheese should hold its shape when scooped but still be spreadable.
Can I reduce the sugar in this recipe? You can reduce the granulated sugar by up to ¼ cup, but this may affect texture slightly. Consider using unsweetened applesauce or mashed banana to maintain moisture. The bars will be less sweet but still delicious.
How do I know when the bars are perfectly done? Insert a toothpick in the center – it should come out with a few moist crumbs, not wet batter. The edges should pull slightly away from the pan, and the top should spring back when lightly pressed.
Can I make these bars ahead for a party? Yes! These bars actually taste better the next day as flavors develop. Bake up to 2 days ahead, store covered, and frost the day of serving for best results.
What can I substitute for pumpkin puree? Sweet potato puree, butternut squash puree, or even mashed banana work well. Each creates slightly different flavors but maintains the moist texture these bars are known for.
Why are my bars dense instead of fluffy? Overmixing is the most common culprit. Mix just until ingredients are combined. Also, ensure your baking soda is fresh (replace every 6 months) and don’t overbake.
Can I make mini bars or muffins instead? Definitely! Use a mini muffin tin and bake for 12-15 minutes, or use a mini loaf pan for individual servings. Adjust baking time accordingly and test with a toothpick.
Bonus Tips for Success
Ingredient Quality Matters Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture. Libby’s is the gold standard, but any pure pumpkin works beautifully.
Spice Variations Experiment with pumpkin pie spice blend, or add a pinch of cardamom or allspice for unique flavor profiles. Fresh grated nutmeg makes a noticeable difference over pre-ground.
Texture Enhancements Fold in chopped pecans, walnuts, or dairy-free chocolate chips before baking for added texture and richness. Mini chocolate chips work especially well and don’t sink to the bottom.
Professional Presentation For bakery-quality appearance, use a bench scraper to smooth frosting and create clean edges. Dust with cinnamon or top with toasted coconut flakes for elegant finishing touches.
These pumpkin bars Vegan prove that plant-based baking can be every bit as indulgent and satisfying as traditional recipes. With their perfect spice blend, tender crumb, and creamy frosting, they’re destined to become your new fall favorite. Happy baking!
