Go Back
–+ servings
Sugar Cookie Vegan Pumpkin Bars

Delicious Sugar Cookie Vegan Pumpkin Bars You’ll Love

These Sugar Cookie Vegan Pumpkin Bars blend sweet pumpkin flavor with a moist, chewy texture for a guilt-free dessert.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 12 squares
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 1 cup pumpkin puree Use pure pumpkin puree, not pie filling.
  • 1/2 cup unsweetened almond or oat milk Other non-dairy milks can also be used.
  • 1/3 cup melted vegan butter Can substitute with coconut oil.
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup organic cane sugar Substitutable with alternative sweeteners.
  • 1 cup all-purpose flour Use gluten-free flour blend for a gluten-free option.
  • 1 teaspoon pumpkin pie spices Optional but recommended.
  • 2 tablespoons turbinado cane sugar Optional topping.

Equipment

  • Mixing bowl
  • Spatula
  • Whisk
  • Baking Dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly spraying it with non-stick spray.
  2. In a large mixing bowl, combine pumpkin puree, almond or oat milk, melted vegan butter, baking powder, vanilla extract, salt, and organic cane sugar. Whisk until smooth.
  3. Gradually add the all-purpose flour to the wet mixture, stirring until smooth. If using, fold in pumpkin pie spices.
  4. Pour the batter into the greased baking dish and smooth the top. Bake for 25–30 minutes until edges are golden brown.
  5. Remove from oven, sprinkle turbinado cane sugar on top, let cool for a few minutes, then cut into 12 squares.

Nutrition

Serving: 1squareCalories: 160kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Store at room temperature in an airtight container for up to 3 days. Avoid refrigerating as it may dry out the bars. They can also be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!