Vegan Pumpkin Bars
Warm spices, real pumpkin, and a cloud of cream cheese frosting — this is the kind of autumn baking that makes the whole kitchen smell incredible. A flax gel made from ground flaxseed and water stands in seamlessly for eggs, binding everything together without any animal products, so the bars bake up moist and tender every single time. Coconut oil keeps the crumb soft, while a blend of cinnamon, ginger, nutmeg, and cloves gives each bite that deeply spiced, cozy flavor you want from a fall dessert. The frosting is made with vegan cream cheese and vegan butter whipped together with maple syrup and powdered sugar — it's genuinely rich and fluffy, not a compromise. One batch makes 16 bars, which means this is a great option for potlucks, holiday spreads, or just having something satisfying on the counter all week. Everything comes together in one large bowl for the batter and one for the frosting, so cleanup is refreshingly simple. If you've ever doubted that plant-based baking can deliver on texture and flavor, this recipe is a very convincing argument.
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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 coconut oil, melted and cooled
- 1 cup organic cane sugar
- ¼ cup maple syrup
- 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 vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp maple syrup
- ½ tsp vanilla extract
For serving
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly 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. Set aside for 5 minutes until the mixture thickens to a gel.
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