Instructions

1. Preheat oven to 350 degrees F (175 C) and line a 9 inch square baking pan with parchment paper. Set aside. In a large bowl, sift together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. 

2. 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 together until smooth. Do not over-mix. Pour batter into prepared pan and smooth top with a rubber spatula. Place pan on center rack of oven and bake for 24-28 minutes or until toothpick inserted into center of bars comes out clean.

3. While the pumpkin bars are cooling, prepare the frosting. In a large bowl, beat together the vegan cream cheese and vegan butter with a hand mixer. Slowly add in the powdered sugar and vanilla extract and continue to beat until smooth. Frosting should have a soft, runny consistency. Place in the refrigerator to firm up a little while the bars cool. 

4. Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top. Pumpkin bars can keep covered for 3-5 days at room temperature or in the refrigerator. They can also be frozen, unfrosted for up to a month.