Pumpkin Bars Recipe

These pumpkin bars are the perfect blend of cozy autumn flavors and effortless baking. With a moist, tender crumb and a hint of warm spices, they’re a treat that feels like a hug in every bite.

The creamy frosting adds a luscious contrast, making each square irresistible. Best of all, they come together in just 40 minutes, so you can enjoy homemade goodness without spending hours in the kitchen.

Whether you’re hosting a fall gathering or simply treating yourself, these bars deliver a symphony of textures and tastes.

The pumpkin keeps them wonderfully soft, while the spices create a fragrant aroma that fills your home. Quick to prepare and even quicker to disappear, they’re a dessert that’s as delightful to make as it is to share.

Ingredients for Delicious Pumpkin Bars

• ¼ cup ground flaxseed (acts as an egg substitute)
• ¼ cup plus 2 tablespoons warm water (to mix with flaxseed)
• ¾ cup all-purpose flour (can substitute with gluten-free flour if needed)
• ¾ cup almond flour (adds a nutty flavor and texture)
• 1 tablespoon pumpkin pie spice (or make your own with cinnamon, nutmeg, and ginger)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 tablespoons melted coconut oil (can substitute with vegetable oil)
• ⅓ cup maple syrup (or use honey or agave syrup)
• 1 teaspoon vanilla extract
• Vegan chocolate chips (optional, for sprinkling on top)
• Vegan Cream Cheese Frosting (store-bought or homemade)

Step-by-Step Instructions for Perfect Pumpkin Bars

1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with oil or non-stick spray.
2. In a small bowl, combine the flaxseed and warm water. Set aside for 5 minutes to thicken (this creates a flax “egg”).
3. In a large bowl, whisk together the all-purpose flour, almond flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
4. In a medium bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and the flaxseed mixture until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
6. Spread the batter evenly into the prepared baking dish (the batter will be thick). Smooth the top with a spatula.
7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
8. Let the cake cool completely in the pan before frosting or slicing.
9. While the cake cools, prepare the frosting: In a large bowl, beat the vegan cream cheese and butter with an electric mixer until smooth. Add vanilla and powdered sugar, and mix until creamy.
10. Frost the cooled cake and sprinkle with vegan chocolate chips if desired. Slice into bars and enjoy!

Creative Topping Ideas for Pumpkin Bars

While the vegan cream cheese frosting is a classic choice, you can get creative with toppings! Try a drizzle of caramel sauce or a sprinkle of chopped pecans for added crunch. For a festive touch, add a handful of vegan chocolate chips or a dusting of cinnamon sugar before serving.

Perfect Pairings: Serving Suggestions

These pumpkin bars are delicious on their own, but they pair wonderfully with a cup of spiced chai tea or a scoop of vanilla dairy-free ice cream. For a brunch spread, serve them alongside fresh fruit or a dollop of coconut whipped cream for extra indulgence.

Storing and Keeping Them Fresh

Store your pumpkin bars in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze them, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying!

Quick Swaps and Recipe Variations

Don’t have almond flour? Substitute with oat flour or more all-purpose flour. For a nut-free version, skip the almond flour entirely. If you’re out of pumpkin pie spice, mix 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon nutmeg as a quick replacement.

Time-Saving Tips for Busy Bakers

To save time, prepare the flaxseed mixture first and let it thicken while you measure out the dry ingredients. If you’re in a rush, skip the frosting and enjoy the bars as a simple, spiced treat. You can also bake the bars a day ahead and frost them just before serving!

Pumpkin Bars

Amy

These pumpkin bars are the perfect blend of cozy autumn flavors and effortless baking. Best of all, they come together in just 40 minutes, so you can enjoy homemade goodness without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 16

Ingredients

  

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• 1/4 cup ground flaxseed
• 1/4 cup plus 2 tablespoons warm water
• 3/4 cup all-purpose flour
• 3/4 cup almond flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup canned pumpkin puree
• 2 tablespoons melted coconut oil
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• vegan chocolate chips, optional for sprinkling

Vegan Cream Cheese Frosting

Instructions

 

• Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
• In a small bowl, combine the flaxseed and the water and set aside for 5 minutes to thicken.
• In a large bowl, combine the all-purpose flour, almond flour, pumpkin pie spice, baking powder, baking soda, and salt.
• In a medium bowl, whisk together the pumpkin, coconut oil, maple syrup, vanilla, and the flaxseed mixture.
• Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Spread into the baking dish (the batter will be thick) and bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting or slicing.
• While the cake cools, make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla and powdered sugar, and mix until smooth.

Keyword baking, bars, dessert, fall, pumpkin

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