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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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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!