Indulge in Autumn’s Sweetest Treat!
Imagine sinking your teeth into moist, tender pumpkin bars that taste like a cozy hug on a chilly day. These Sugar Cookie Vegan Pumpkin Bars are not just any fall dessert; they combine the sweetness of sugar cookies with the rich, spicy flavor of pumpkin, all without any dairy or eggs. What makes them even better? You can whip them up in no time—and let’s be honest, who doesn’t love a quick dessert that tastes like you slaved over it?
Why Make This Recipe
Why would you put a smile on your face with these bars? For starters, they’re super easy to make—seriously, your oven does most of the work! Plus, there’s hardly any cleanup since you just need one mixing bowl and a pan. Not to mention, they’re family-friendly—even the pickiest eaters won’t be able to resist. So, whether it’s a holiday gathering or a cozy night in, these bars will make you the dessert rockstar! 🎸
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
Here’s how to get those delectable bars baking in just a few easy steps:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, almond milk, and melted vegan butter until creamy.
- Stir in baking powder, vanilla, salt, and sugar until smooth.
- Gradually add in the flour and pumpkin pie spices (if using), mixing until just combined.
- Pour the batter into a prepared baking dish and smooth the top.
- Sprinkle with turbinado cane sugar for a crunchy finish.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cool, then slice into bars and serve!
How to Make Sugar Cookie Vegan Pumpkin Bars (Overview)
Making these bars is as easy as pie (or pumpkin, in this case)! Start by mixing the wet ingredients until they’re all cozy together. Fold in your dry ingredients like you mean it, but don’t go overboard—lumpy is okay! Pour that gorgeous batter into your baking dish, and resist the urge to eat it all raw (but really, it’s hard). Once they’re out of the oven, enjoy the heavenly aroma that will have your neighbors knocking at your door for a bite. Pro tip: Cool them just a smidge before cutting for cleaner edges!
How to Serve Sugar Cookie Vegan Pumpkin Bars
These bars are perfect on their own, but let’s get creative! Serve them with a scoop of vegan ice cream for a delightful sundae alter ego. Drizzle with a touch of maple syrup or sprinkle over some crushed nuts for an extra crunch and flavor burst. Plus, their golden orange hue and slight sparkle from the sugar topping make them a feast for the eyes as well as the tummy!
How to Store Sugar Cookie Vegan Pumpkin Bars
Leftover bars? No problem! Store them in an airtight container for up to 5 days in the fridge—if they last that long! For longer storage, freeze the bars wrapped in plastic wrap and then placed in a zip-lock bag. Just remember to thaw them in the fridge overnight before enjoying. 🥳
Tips to Make Sugar Cookie Vegan Pumpkin Bars
- Adjust your flour based on how thick you want your bars; gluten-free flour works great too!
- Got leftover pumpkin? Add a little more to the batter for extra moisture.
- For a sweeter treat, drizzle with a cream cheese frosting or a simple glaze.
- Feeling adventurous? Try adding chocolate chips or dried cranberries for a twist.
Variation
Want to jazz them up? Consider adding a spoonful of Nutmeg or maple syrup for extra flavor. Feeling festive? Incorporate chopped pecans or walnuts, or even a swirl of vegan cream cheese for a decadent treat!
FAQs
Can I make these bars gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend.
How long do Sugar Cookie Vegan Pumpkin Bars last?
They’ll stay delicious in the fridge for about 5 days, or up to 3 months in the freezer.
Can I make these ahead of time?
Definitely! Bake them the night before your gathering, cool, and store—easy peasy!
📌 Pin this recipe for your next cozy dinner night!
Sugar Cookie Vegan Pumpkin Bars
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 2 tbsp unsweetened almond or oat milk
- 4 tbsp melted vegan butter
- 1 tsp vanilla
Dry Ingredients
- 1 tsp baking powder
- 1/8 tsp salt
- 3/4 cup organic cane sugar
- 1 cup all-purpose flour (regular or gluten-free)
- 1 tsp pumpkin pie spices (optional)
Topping (Optional)
- 1 tbsp turbinado cane sugar For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, almond milk, and melted vegan butter until creamy.
- Stir in baking powder, vanilla, salt, and sugar until smooth.
- Gradually add in the flour and pumpkin pie spices (if using), mixing until just combined.
- Pour the batter into a prepared baking dish and smooth the top.
- Sprinkle with turbinado cane sugar for a crunchy finish.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cool, then slice into bars and serve!
Notes
Printable Recipe Card
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