Vegan Pumpkin Bars

Total time1 hr 50 min

Prep time20 min

Cook time30 min

Ground flaxseed already stands in for eggs here, whisked with water into a thick gel that binds a warmly spiced pumpkin batter loaded with cinnamon, ginger, nutmeg, and cloves. Applesauce and vegetable oil keep the crumb moist and tender, while a generous cup of pumpkin puree gives these bars that deep, cozy fall flavor in every bite. The batter comes together fast in two bowls, no mixer required, then bakes up into a soft, even slab that's easy to cut into neat squares. A thick, tangy frosting swirled over the cooled bars adds the perfect creamy contrast to all that spice, finished with an optional dusting of cinnamon on top. These are a genuinely solid pick for a plant-based dessert table, whether you're serving a crowd or just want pumpkin bars on hand all week. Make the slab ahead, frost it once it's fully cool, and slice just before serving for the cleanest edges.

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Ingredients

16 servings

For the bars

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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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 one of the most reliable milk swaps 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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