Description
Indulge in the perfect autumn treat with these sugar cookie vegan pumpkin bars. They feature a tender, buttery dough base infused with aromatic pumpkin pie spices, offering a cozy and nostalgic flavor profile. Entirely plant-based and incredibly easy to make in one bowl, these bars are topped with a delicate crunch of turbinado sugar. They are the ideal crowd-pleasing dessert for fall gatherings, potlucks, or holiday celebrations, providing soft, melt-in-your-mouth goodness without any dairy or eggs.
Ingredients
1 cup pumpkin puree
2 tbsp unsweetened almond or oat milk
4 tbsp melted vegan butter
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 spices
1 tbsp turbinado cane sugar
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Spray an 8×8 baking dish generously with non-stick cooking spray.
In a large mixing bowl, whisk together the pumpkin puree, plant-based milk, melted vegan butter, baking powder, vanilla, salt, and cane sugar until smooth.
Stir in the pumpkin pie spices until fully incorporated.
Fold in the all-purpose flour until just combined and smooth.
Spread the batter evenly into the prepared baking dish.
Sprinkle the top with the turbinado cane sugar.
Bake for 30 minutes or until set.
Allow the bars to cool completely before slicing into 12 squares.
Notes
Ensure you use plain canned pumpkin puree and not pre-sweetened pumpkin pie filling. You can substitute the all-purpose flour with a high-quality gluten-free 1-to-1 baking blend if needed. Store these in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 10
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American