Sugar Cookie Vegan Pumpkin Bars blend the delightful flavors of pumpkin and sugar cookies into a delectable treat. These bars are perfect for autumn gatherings or as a cozy snack at home. The combination of smooth pumpkin puree and sweet cookie-like texture creates a unique dessert that everyone will enjoy.

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This recipe for Sugar Cookie Vegan Pumpkin Bars is not just simple to make, but it also features plant-based ingredients that provide a healthier twist on a classic dessert. The bars are moist, flavorful, and perfect for any occasion.

Sugar Cookie Vegan Pumpkin Bars

Delightful bars combining pumpkin and sugar cookie flavors, perfect for autumn gatherings and cozy snacks.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert, Snack

Cuisine Vegan

Servings 9 bars

Calories 150 kcal

Ingredients

Wet Ingredients

1 cup pumpkin puree Fresh or canned
2 tbsp unsweetened almond or oat milk Other plant-based milks can also be used
4 tbsp melted vegan butter Can substitute with any vegan margarine
1 tsp vanilla extract

Dry Ingredients

1 cup regular or gluten-free all-purpose flour For gluten-free, use a gluten-free blend
1 tsp baking powder
1/8 tsp salt
3/4 cup organic cane sugar
1 tsp pumpkin pie spice Optional
1 tbsp turbinado cane sugar Optional, for topping

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper.
In a large mixing bowl, combine pumpkin puree, almond or oat milk, melted vegan butter, and vanilla extract. Mix well until smooth.
In a separate bowl, whisk together flour, baking powder, salt, sugar, and optional pumpkin pie spice.
Gradually add the dry mixture to the wet mixture, stirring until fully combined without over-mixing.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
If desired, sprinkle turbinado cane sugar over the top.

Baking

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bars to cool in the dish for about 10 minutes, then transfer them to a wire rack to cool completely before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap them individually and freeze for up to 3 months. Fresh pumpkin puree can enhance flavors.

Keyword Autumn Desserts, Plant-Based Treats, Sugar Cookie Bars, Vegan Pumpkin Bars

They are also naturally dairy-free and can easily accommodate gluten-free diets with simple substitutions. Whether you are a seasoned vegan or simply looking to reduce your dairy intake, you will love these delightful pumpkin bars.

Follow these straightforward steps to create your own Sugar Cookie Vegan Pumpkin Bars. As you prepare the ingredients, feel free to involve friends or family in the process; it makes for a fun afternoon activity.

Ingredients

1 cup pumpkin puree
2 tbsp unsweetened almond or oat milk
4 tbsp melted vegan butter
1 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt
3/4 cup organic cane sugar
1 cup regular or gluten-free all-purpose flour
1 tsp pumpkin pie spice (optional)
1 tbsp turbinado cane sugar (optional, for topping)

Step-by-Step Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper for easier removal.
Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, almond or oat milk, melted vegan butter, and vanilla extract. Mix well until the mixture is smooth.
Combine Dry Ingredients: In separate bowl, whisk together the flour, baking powder, salt, sugar, and pumpkin pie spice, if using.
Mix Together: Gradually add the dry mixture to the wet mixture, stirring until fully combined. Be careful not to over-mix – just mix until there are no dry spots.
Transfer to Baking Dish: Pour the batter into the prepared baking dish. Use a spatula to spread it evenly.
Sprinkle Sugar: If desired, sprinkle the turbinado cane sugar evenly over the top for a crunchy finish.
Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Cut: Remove from the oven and allow the bars to cool in the dish for about 10 minutes. Then, transfer them to a wire rack to cool completely before slicing.

These bars can be enjoyed as is or dressed up for special occasions. Serve them warm with a dollop of vegan whipped cream or a scoop of dairy-free ice cream on the side. They also make a lovely treat with a cup of herbal tea or coffee. For parties, consider cutting them into small squares and serving on a platter.

Store any leftover Sugar Cookie Vegan Pumpkin Bars in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them by wrapping each bar in plastic wrap and placing them in a freezer bag. They will stay fresh for up to three months.

Use Fresh Pumpkin: Fresh pumpkin puree yields better flavor than canned. Roast a small pumpkin, scoop out the flesh, and blend it until smooth for the best results.
Measurement Accuracy: Make sure to measure your ingredients correctly, especially the flour. Spoon it into a measuring cup and level it off with a knife for accuracy.
Don’t Over-bake: Keep an eye on your bars while baking to avoid dryness. Once a toothpick comes out clean, pull them from the oven.

Flavor Variations

Feel free to customize your Sugar Cookie Vegan Pumpkin Bars by experimenting with flavors:

Chocolate Chip: Stir in a handful of dairy-free chocolate chips for a delightful twist.
Nuts: Add chopped walnuts or pecans for added crunch and nutrition.
Dried Fruits: Incorporate dried cranberries or raisins for a sweet and tangy addition.
Coconut: Fold in shredded coconut for a tropical twist.

Pro Tips for Success

Let It Rest: Allow the bars to rest for a few hours or overnight for more intense flavors.
Testing for Doneness: Ovens can vary, so start checking for doneness a few minutes early to prevent overbaking.
Cooling Time: Allow them to cool completely before cutting for better presentation and texture.

Q: Can I swap the flour for a gluten-free option?
A: Absolutely! Use a gluten-free all-purpose flour blend as a direct substitute. It’s an easy way to make this recipe gluten-free.

Q: Can I use any other milk alternative?
A: Yes, you can use other plant-based milks, such as soy milk, oat milk, or coconut milk. Each will bring a slightly different flavor but will work well in the recipe.

Q: How long do these bars last?
A: When stored properly in an airtight container, these bars can last at room temperature for about three days. If refrigerated, they last up to a week, and they freeze well for up to three months.

Final Thoughts

Sugar Cookie Vegan Pumpkin Bars are a delightful treat that brings together the cozy flavors of pumpkin and sweetness reminiscent of sugar cookies. This recipe is simple, quick, and perfect for sharing with family and friends. Whether you serve them at gatherings or enjoy them as a snack, these bars are bound to become a favorite. So, gather your ingredients and start baking these delicious plant-based bars today!