Dairy Free Pumpkin Bars

Total time1 hr 50 min

Prep time20 min

Cook time30 min

4.5

(11)

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Ingredients

16 servings

For the bars

2 tbsp ground flaxseed
6 tbsp water
1 can (15 oz) pumpkin puree
½ cup unsweetened applesauce
½ cup vegetable oil
1 cup granulated sugar
½ cup packed light brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves

For the frosting

8 oz cream cheese, softened
¼ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.

For serving

½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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