These pumpkin bars are slathered in dreamy cream cheese icing and are completely vegan! A fall classic.
For the Bars
1 c all purpose flour
1/2 c sugar
1/4 c brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 c pumpkin puree
1/2 c full-fat coconut milk
1/4 c canola oil
1 1/2 tsp apple cider vinegar
1 tsp vanilla extract
For the Frosting
8 oz vegan cream cheese
1/4 c vegan butter, softened
2 c powdered sugar, sifted
1 tsp vanilla extract
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.
Keywords: vegan, dessert, pumpkin