Description
These delightful sugar cookie vegan pumpkin bars offer the perfect combination of a buttery, chewy texture and warming seasonal spices. Designed to satisfy your pumpkin cravings, this recipe is entirely plant-based and incredibly simple to prepare in just one bowl. Ideal for autumn gatherings, busy work weeks, or as a cozy snack, these bars are a crowd-pleaser that even non-vegans will love. Enjoy them fresh from the oven or store them in the freezer for a quick, sweet treat whenever you need it.
Ingredients
1 cup pumpkin puree
2 tbsp non-dairy milk
4 tbsp vegan butter, melted
1 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt
3/4 cup organic cane sugar
1 cup all-purpose flour
1 tsp pumpkin pie spice
1 tbsp turbinado sugar (optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit and lightly spray a standard baking dish with non-stick spray.
In a large bowl, combine the pumpkin puree, non-dairy milk, melted vegan butter, baking powder, vanilla, salt, and sugar.
Whisk the mixture until the texture is completely smooth.
Stir in the pumpkin pie spices until evenly distributed.
Fold in the flour gently until a uniform batter forms, being careful not to overmix.
Pour the batter into the prepared baking dish.
Sprinkle with optional turbinado sugar if desired.
Bake for 30 minutes or until set.
Notes
Ensure you use canned pumpkin puree rather than pumpkin pie mix. Oat or almond milk work best for the non-dairy component. Store leftovers in an airtight container at room temperature or freeze for longer shelf life.
- Prep Time: 10
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American