Eggless Pumpkin Bars
These warmly spiced bars are everything you want from a fall bake — tender, fragrant, and blanketed in a tangy cream cheese frosting that makes it genuinely hard to stop at one piece. The batter leans on pumpkin puree, unsweetened applesauce, and a flaxseed-and-water mixture that thickens into a gel, doing all the binding work that eggs would normally handle. It's a clever swap that keeps the texture moist and cohesive without any compromise on flavor. Cinnamon, ginger, nutmeg, and cloves layer into every bite, so the spice profile is deep and cozy rather than one-note. The cream cheese frosting — whipped with butter, powdered sugar, and a splash of vanilla — sets up beautifully smooth and cuts cleanly when you slice the slab into 16 bars. Whether you're baking for a crowd with dietary needs or just happen to be out of eggs, this recipe delivers the kind of classic, bakery-worthy result that nobody will question.
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Learn more →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
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp milk
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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