Can I make the pumpkin bars gluten-free?

Yes, you can substitute a 1:1 gluten-free baking flour that includes xanthan gum. The texture may vary slightly, but it should still work well.

Can I make the frosting ahead of time?

Absolutely! You can prepare the frosting and store it in an airtight container in the refrigerator for up to 3 days. Let it soften slightly at room temperature before spreading it on the bars.

Can I use a different type of frosting for the pumpkin bars?

Absolutely! You can experiment with different frostings to suit your preferences. Vegan buttercream, maple glaze, or a dusting of powdered sugar are a few alternative options.

How do I adjust the spices if I don’t have all of them?

If you’re missing one or two spices, you can use a pre-made pumpkin pie spice mix or adjust to your taste. Cinnamon is the most essential, so don’t skip that!

Why did my frosting turn out runny?

Runny frosting can happen if the vegan cream cheese or butter is too soft. Chill the frosting in the refrigerator for 20-30 minutes to firm it up before spreading.

Vegan Pumpkin Bars with Cream Cheese Frosting

Vegan pumpkin bar with a bite taken out of it.

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Moist, spicy pumpkin bars topped with sweet, tangy cream cheese frosting. The perfect snack cake for winter and fall - watch out Little Debbie!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Yield: 9 2-inch bars 1x
Category: Brownies and Bars
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Bars

1 cup all purpose flour

1/2 cup sugar

1/4 cup brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 cup pumpkin puree

1/2 cup full-fat coconut milk

1/4 cup canola oil

1 1/2 teaspoons apple cider vinegar

1 teaspoon vanilla extract

For the Frosting

4 oz vegan cream cheese, softened

2 tablespoons vegan butter, softened

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

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Instructions

Mix the Dry Ingredients: Preheat oven to 350 degrees F (175 C) and line an 8 inch square pan with parchment paper. Set aside. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Prepare the Batter: In a measuring cup, whisk together pumpkin puree, coconut milk, canola oil, apple cider vinegar and vanilla extract. Pour wet mixture into dry mixture and whisk until smooth. Do not over-mix. Pour batter into prepared pan and smooth top with a rubber spatula.
Bake: Place pan on center rack of preheated oven and bake for 24-26 minutes or until toothpick inserted into center of bars comes out clean.
Prepare the Frosting: While the pumpkin bars are cooling, prepare the frosting. In a large bowl, beat the vegan cream cheese with an electric hand mixer until no lumps remain. Add in the vegan butter and beat until smooth. Slowly add in the powdered sugar and vanilla extract and continue to beat until smooth. Frosting should have a soft, somewhat runny consistency. Cover and place in the refrigerator to firm up a little while the bars cool.
Assemble: Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with cinnamon if desired.