Vegan Pumpkin Bars are a delicious way to celebrate fall! The warm pumpkin-spice-flavored bars are topped with a silky smooth vegan cream cheese frosting. Serve up these delicious pumpkin bars for a weekday dessert, holiday party, or tasty gift to a loved one.
No one will ever know that this is a vegan dessert! These cake-like pumpkin bars truly melt in your mouth with each bite.
These Vegan Pumpkin Bars are:
- Vegan
- Dairy-free
- Easy to make
- Fluffy and moist
- Frosted with creamy frosting
And don't forget to grab a copy of my free vegan cheat sheet too! It's packed with my favorite easy substitutions to help you make just about any recipe vegan!
Tips & Tricks
The Flax Eggs
Flax "eggs" are a popular trick for vegan baking. Mixing flax with water creates a thick consistency that resembles the texture of egg, and helps your baked goods hold together.
To make a flax egg, whisk together 1 tablespoon of ground flaxseed and 3 tablespoon of water. Then allow it to sit for at least five minutes, to thicken up. This can be used to replace one egg in most baking recipes.
Baking Dish
For this pumpkin bar recipe I used a 12 x 16 rimmed baking pan, also known as a jelly roll pan (like this one).
You can halve this recipe if you don't want as many pumpkin bars. But if you do cut the recipe in half, just make sure to use a baking dish that is half the size, too.
Hand vs Stand Mixer
I recommend using a stand mixer for this recipe. The batter for these pumpkin bars is very thick and creamy, so it will be much easier to mix in the machine. Making sure your batter is well-mixed will give you a nice fluffy batter!
Of course, you can mix the batter by hand if you prefer - just be prepared to use a bit of elbow grease.
Fun Variations
Mix up the Frosting
Don't want to make the vegan cream cheese frosting? No worries! You are welcome to use any flavor of store bought frosting you want - cinnamon, pumpkin, or caramel would all be tasty.
For alternative homemade frosting, consider this simple vegan buttercream frosting that goes with pretty much everything. And the coconut frosting from this gingerbread cake would be a great choice too!
Or Skip the Frosting
Go ahead and skip the frosting altogether if you want to lighten up these pumpkin bars a bit! You could dust your bars with powdered sugar for a hint of sweetness, or just enjoy them plain.
Pumpkin Pie Spice
If you prefer, you can replace the spices in this recipe with 2 teaspoons of pumpkin spice seasoning. Pumpkin spice has a similar flavor and you only have to buy one jar of spice, which is helpful if you don't bake often.
Reader FAQs
Are pumpkin puree and pumpkin pie mix the same thing?
Pumpkin puree is simply pureed pumpkin. But pumpkin pie mix is a mixture of pumpkin, spices, and sweeteners used for making pumpkin pie. You'll want to use plain pumpkin puree for this recipe - the only ingredient on the label should be pumpkin. I use this brand.
Why sift the dry ingredients?
I recommend sifting your dry ingredients with a flour sifter. This will lighten up the batter and give your pumpkin spice bars a nice fluffy consistency when baked. If you don't sift your dry ingredients, the bars will be a bit more dense and heavy.
How should I store leftovers?
Store any leftover pumpkin bars in the fridge for 4-5 days. The bars do need refrigeration because of the cream cheese frosting.
Can you freeze pumpkin bars?
You can store any bars you don't plan to eat right away in the freezer for up to 3 months. Just make sure to freeze them in an airtight freezer friendly container.
Then thaw your bars in the fridge when you want to eat them again. I prefer to freeze them without frosting and add the frosting fresh when I am ready to eat.
More Tasty Recipes
If you love these vegan pumpkin bars, be sure to check out these other vegan treats:
If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.
📖 Recipe
Equipment
Ingredients
Pumpkin Bars
- 2 tablespoon ground flax seed
- ¼ cup water
- 1 ⅔ cups sugar
- 1 cup coconut oil, or vegetable oil
- 15 oz pumpkin puree, canned
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
Frosting
- 8 oz vegan cream cheese, softened at room temperature
- ½ cup vegan margarine
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
Instructions
Pumpkin Bars
- Preheat oven to 350°F.
- In a small bowl, mix together the ground flax seed and water. Allow to rest for at least five minutes to thicken. These are your "flax eggs."
- Beat the "flax eggs" and sugar together in a stand mixer. Slowly add the coconut oil and mix to combine.
- Add the pumpkin puree and beat until light and fluffy.
- Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt) together in a separate bowl.
- Slowly add the dry ingredients into the wet ingredients and mix until a fluffy batter is formed.
- Pour batter into a 12x16 rimmed baking pan (or jelly roll pan). Bake for 20 minutes.
Vegan Cream Cheese Frosting
- Cream together the vegan cream cheese, vegan margarine, vanilla extract, and maple syrup until smooth. (This is best done in a stand mixer.)
- Slowly add in one cup of powdered sugar at a time, whisking until combined.
- Continue mixing on high until the frosting is nice and fluffy.
- Allow the pumpkin bars to cool completely, then top with a layer of vegan cream cheese frosting.
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