Vegan Pumpkin Bars
🌱 Vegan Pumpkin Bars
These Vegan Pumpkin Bars have a buttery shortbread-style crust and a thick, silky pumpkin filling. They’re dairy-free, egg-free, and just sweet enough, with a light dusting of powdered sugar on top. Cut them into squares and you’ve got an easy fall dessert that looks bakery-made.
I love how the crust stays crumbly while the pumpkin layer sets into a smooth, sliceable filling. They’re perfect for Thanksgiving, weekend baking, or anytime you want pumpkin pie flavor without rolling out a whole pie. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Vegan Pumpkin Bars 💚
- 🌱 Completely dairy-free and egg-free
- 🎃 Classic pumpkin pie flavor
- 🍪 Buttery shortbread-style crust
- ✂️ Easy to slice and serve
- 🍂 Perfect for fall gatherings
- 🧊 Make-ahead friendly
The Secret to Thick, Sliceable Pumpkin Bars
The filling needs something to help it set without eggs. Cornstarch or tapioca starch thickens the pumpkin mixture so it cuts cleanly after chilling. Blind-baking the crust keeps it from getting soggy, and cooling the bars completely is what gives you those neat squares.
Frequently Asked Questions ❓
Can I use pumpkin pie filling instead of puree?
No. Use plain pumpkin puree. Pie filling is already sweetened and spiced, and it will throw off the texture.
Do these need to be refrigerated? 🧊
Yes. After baking, cool them, then chill for at least 2 hours before slicing. Store leftovers in the refrigerator for up to 5 days.
Can I freeze them? ❄️
Yes. Freeze sliced bars for up to 1 month. Thaw in the fridge and dust with powdered sugar just before serving.
🌱 Vegan Pumpkin Bars
Ingredients 🛒
For the Crust
- 1½ cups (180 g) all-purpose flour
- ⅓ cup (65 g) brown sugar or coconut sugar
- ¼ teaspoon salt
- ½ cup (115 g) vegan butter, cold and cubed
- 1–2 tablespoons plant milk, if needed
For the Pumpkin Filling
- 1½ cups (340 g) pumpkin puree
- ½ cup (120 ml) canned coconut milk or other thick plant milk
- ½ cup (100 g) brown sugar or maple syrup
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Powdered sugar, for dusting
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- For the crust, mix the flour, sugar, and salt. Cut in the vegan butter until the mixture looks like damp crumbs. Press firmly into the pan.
- Bake the crust for 12–14 minutes, until lightly golden. Set aside.
- Whisk together the pumpkin puree, coconut milk, sugar, cornstarch, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour the filling over the warm crust and smooth the top.
- Bake for 25–30 minutes, until the filling looks set around the edges and only slightly wobbly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours. Dust with powdered sugar, slice, and serve.
Nutrition
| Nutrient | Per bar (1/12) |
|---|---|
| Calories | 175 |
| Protein | 2g |
| Net carbohydrates | 24g |
| Total carbohydrates | 25g |
| Fiber | 1g |
| Total fat | 8g |
| Sodium | 115mg |
Estimates based on flour crust, pumpkin puree, and coconut milk. Exact numbers may vary by sweetener and slice size.
Notes & Tips 💡
- Press the crust firmly into the pan so it holds together when sliced.
- Don’t skip the chill time — that’s how you get clean squares like the photo.
- Dust with powdered sugar just before serving so it stays pretty.
- For a gluten-free version, use a 1:1 gluten-free baking flour in the crust.
These Vegan Pumpkin Bars are creamy, spiced, and so easy to slice and share. Fall dessert without the fuss of a full pie. 🎃🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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