Sugar Cookie Vegan Pumpkin Bars

Warm, Spiced, and Irresistibly Sweet

Imagine sinking your teeth into a luscious, pudding-like pumpkin bar that’s so incredibly soft it practically melts in your mouth. The inviting aroma of pumpkin and spices wafting through your kitchen is enough to make anyone weak in the knees. These Sugar Cookie Vegan Pumpkin Bars are not just a dessert; they are a cozy hug in a bite! It’s a recipe that combines the classic flavors of fall with a touch of sweetness that makes them perfect for any occasion.

Why Make This Recipe

First off, cleanup? A breeze! You’ll only need one mixing bowl, so you can skip that mountain of dishes. Plus, they’re not just for vegans — everyone can enjoy these delightful bars, making them a family-friendly treat that will please even the pickiest of eaters. And let’s be real, who doesn’t want a guilt-free dessert that makes you feel like you’re indulging? 😉

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup pumpkin puree
• 2 tbsp unsweetened almond or oat milk
• 4 tbsp melted vegan butter
• 1 tsp baking powder
• 1 tsp vanilla
• 1/8 tsp salt
• 3/4 cup organic cane sugar
• 1 cup regular or gluten-free all-purpose flour
• 1 tsp pumpkin pie spices (optional)
• 1 tbsp turbinado cane sugar (optional, for topping)

Directions

Time to get baking! Follow these easy steps:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the pumpkin puree, almond milk, and melted vegan butter until creamy.
3. Stir in baking powder, vanilla, salt, and sugar until smooth.
4. Gradually add in the flour and pumpkin pie spices (if using), mixing until just combined.
5. Pour the batter into a prepared baking dish and smooth the top.
6. Sprinkle with turbinado cane sugar for a crunchy finish.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Let cool, then slice into bars and serve!

How to Make Sugar Cookie Vegan Pumpkin Bars (Overview)

Making these bars is as simple as pie! Start by mixing the wet ingredients until you feel that creamy goodness happen. Then, gently fold in the dry stuff — we’re aiming for just combined here, so don’t over-mix or you might end up with taffy instead of bars!

A quick pro tip? Prep your dish well; it’s a game-changer for easy removal later. Trust me on this one!

How to Serve Sugar Cookie Vegan Pumpkin Bars

Serving these bars is half the fun! Cut them into squares or rectangles and serve them warm for a gooey experience. Drizzle some maple syrup or a vegan glaze over the top for extra flair. The golden color and smooth texture, combined with a subtle crunch from the turbinado sugar, will have everyone swooning. Don’t forget to inhale that sweet pumpkin aroma; it’s basically fall in a bar! 🍂

How to Store Sugar Cookie Vegan Pumpkin Bars

These bars keep well in the fridge for about 5-7 days. Just make sure they’re stored in an airtight container to preserve that nice, soft texture. Want to enjoy them longer? Pop them into the freezer, where they can last for up to 3 months. When you’re ready to indulge, just reheat them in the microwave for about 10-15 seconds to enjoy that fresh-baked warmth.

Tips to Make Sugar Cookie Vegan Pumpkin Bars

• Don’t skip the pumpkin pie spices! They add depth; trust me, your taste buds will thank you.
• If you’re out of almond milk, oat milk works just as well! Substitute freely!
• For a more chewy texture, add an extra tablespoon of coconut oil to the mix.
• Feeling adventurous? Try adding chopped walnuts or chocolate chips to the batter for that extra crunch.
• Always allow the bars to cool completely before slicing — it helps them hold their shape better.

Variation

Mix it up by adding a coconut cream frosting for a decadent treat or some chocolate chips for a sweet twist. You can even substitute regular flour with whole grain flour for a healthier version!

FAQs

Can I use fresh pumpkin instead of pumpkin puree?
Absolutely! Just make sure to cook and mash it well before using.

How can I make these bars gluten-free?
Simply swap in your favorite gluten-free all-purpose flour and you’re set!

Can I make these in advance for an event?
You bet! Whip them up a couple of days ahead of time and store them in the fridge. Just reheat before serving!

📌 Pin this recipe for your next cozy dinner night!

Sugar Cookie Vegan Pumpkin Bars

These Sugar Cookie Vegan Pumpkin Bars are a cozy dessert that combines classic fall flavors with a touch of sweetness. They're irresistibly soft and perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup pumpkin puree Can use fresh pumpkin, cooked and mashed.
• 2 tbsp unsweetened almond or oat milk Both options work; substitute freely.
• 4 tbsp melted vegan butter
• 1 tsp baking powder
• 1 tsp vanilla
• 1/8 tsp salt
• 3/4 cup organic cane sugar
• 1 cup regular or gluten-free all-purpose flour Can substitute with whole grain flour for a healthier option.
• 1 tsp pumpkin pie spices Optional but recommended for flavor.
• 1 tbsp turbinado cane sugar Optional, for topping.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the pumpkin puree, almond milk, and melted vegan butter until creamy.
3. Stir in baking powder, vanilla, salt, and sugar until smooth.
4. Gradually add in the flour and pumpkin pie spices (if using), mixing until just combined.
5. Pour the batter into a prepared baking dish and smooth the top.
6. Sprinkle with turbinado cane sugar for a crunchy finish.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Let cool, then slice into bars and serve!

Notes

These bars keep well in the fridge for about 5-7 days in an airtight container. For longer storage, freeze for up to 3 months and reheat in the microwave before serving. Don’t skip the pumpkin pie spices, and feel free to add chopped walnuts or chocolate chips for extra texture!