Sugar Cookie Vegan Pumpkin Bars
These soft, tender vegan pumpkin bars capture the classic sweetness of a sugar cookie with the warm, comforting spices of autumn pumpkin. Perfectly chewy and dense, these plant-based treats rely on pureed pumpkin for a moist crumb, eliminating the need for eggs or dairy. They are simple to prepare in one bowl, making them an ideal, quick dessert for busy afternoons or school snacks.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 12 squares
- Category: Trends Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
1 cup Pumpkin Puree
2 tbsp Almond or Oat Milk
4 tbsp Vegan Butter, melted
1 tsp Baking Powder
1 tsp Vanilla Extract
1/8 tsp Salt
3/4 cup Organic Cane Sugar
1 cup All-Purpose Flour
1 tsp Pumpkin Pie Spice
1 tbsp Turbinado Sugar (optional, for topping)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Spray an 8×8 baking dish thoroughly with non-stick cooking spray.
In a large mixing bowl, combine the pumpkin puree, non-dairy milk, melted vegan butter, baking powder, vanilla extract, salt, and cane sugar.
Whisk the ingredients until the mixture is smooth and fully combined.
Gently fold in the flour and pumpkin pie spice until just incorporated.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Sprinkle the optional turbinado sugar over the top if desired.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before cutting into 12 squares.
Notes
Ensure you use pure canned pumpkin and not pumpkin pie filling. Coconut oil can be used as a direct replacement for vegan butter. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. Store leftovers in an airtight container for up to 3 days.
Find it online: https://elitesrecipes.com/sugar-cookie-vegan-pumpkin-bars/