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    Home » Recipes » Desserts

    Oct 5, 2021 · Modified: Sep 25, 2022 by Liv · This post may contain affiliate links · 2 Comments

    Vegan Pumpkin Bars w/ Cream Cheese Frosting

    Jump to Recipe

    October is here so that means pumpkin EVERY THING. Just kidding. I kind of claim cinnamon as my favorite fall flavor but pumpkin is nice and complements cinnamon very well so that's what the base is of these delicious Vegan Pumpkin Bars w/ Cream Cheese Frosting. These are light, not overly sweet thanks to the tartness of the cream cheese, and are very simple to throw together.

    pumpkin bars with a sprinkle of cinnamon sugar.

    You might be asking, isn't this just cake? No and yes. I would say this Pumpkin Bar is a cross between a cake and a blondie. It's more dense than a cake but still light and airy so not quite a blondie texture. This recipe is perfect if you want an easy and hassle free dessert that everyone will enjoy. The pumpkin flavor isn't super overwhelming and it's perfectly spiced with pumpkin pie spice and extra cinnamon.

    What You Will Need For These Vegan Pumpkin Bars w/ Cream Cheese Frosting

    Kitchen Essentials:

    For these Vegan Pumpkin Bars w/ Cream Cheese Frosting, you'll need a hand mixer or a stand mixer to make the fluffy cream cheese frosting. The pumpkin bar itself requires only a whisk to combine.

    Main Ingredients:

    • Pumpkin PurĂ©e
    • Pumpkin Pie Spice
    • Cinnamon
    • Vegan Butter
    • Aquafaba
    • Cream Cheese

    Substitutions:

    When it comes to baking, I don't recommend substituting. I've tested this recipe a few times and this recipe is what brought me the best results. That being said, I did test this recipe with ground flaxseed mixed with water instead of the aquafaba and it worked pretty well. So if you don't have a can of chickpeas around, give ground flaxseed a try.

    How To Make The Best Pumpkin Bars

    Do not over mix the batter. This will result in a very dry pumpkin bar which is not what we want. Mix just until all the dry ingredients are combined.

    Aquafaba is the liquid that comes in a can of chickpeas. When whipped in a stand mixer it gets frothy and forms stiff peaks like egg whites. We don't need to whip them for this recipe. Simply, whisk by hand until white and frothy.

    More Dessert Recipes You Might Like:

    • Vegan Chai Spiced Cheesecake
    • Chocolate Chip Cookie Tart

    If You Make This Recipe:

    Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

    pumpkin bars with sprinkle of cinnamon sugar.

    Vegan Pumpkin Bars w/ Cream Cheese Frosting

    October is here so that means pumpkin EVERY THING. Just kidding. I kind of claim cinnamon as my favorite fall flavor but pumpkin is nice and complements cinnamon very well so that's what the base is of these delicious Vegan Pumpkin Bars w/ Cream Cheese Frosting. These are light, not overly sweet thanks to the tartness of the cream cheese, and are very simple to throw together. 
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 9
    Author: Liv King

    Ingredients
     

    Vegan Pumpkin Bars:

    • 1 â…“ cups All Purpose Flour
    • 1 ½ teaspoons Baking Powder
    • 1 tablespoon Pumpkin Pie Spice
    • ½ teaspoon Cinnamon
    • ½ teaspoon Salt
    • Âľ cup Melted Vegan Butter
    • Âľ cup Pumpkin PurĂ©e
    • Âľ cup Coconut Sugar
    • 3 tablespoons Aquafaba

    Cream Cheese Frosting: 

    • ½ cup Vegan Cream Cheese
    • ÂĽ cup Softened Vegan Butter
    • 3 cups Powdered Sugar
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    Instructions

    • Preheat oven to 350F.
    • Whisk together the all purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
    • In a separate bowl, whisk together the melted vegan butter, coconut sugar, and pumpkin purĂ©e.
    • Whisk the aquafaba by hand until light and frothy in a small bowl. Not looking for stiff peaks or anything, just frothy. It will turn white and bubbly. Add the aquafaba to the wet ingredients and use a spatula to combine.
    • Combine the dry and the wet ingredients and fold until just combined. Don't over mix.
    • Line an 8x8 baking pan with parchment paper. Pour the batter in the pan and spread evenly. Bake for 35-40 or until you can press down gently on the center of the cake and it bounces back. Allow to cool completely before frosting.
    • Once cool, make the frosting by combining soften butter and cream cheese to the bowl of a stand mixer. Can also do this with a hand mixer. Whip the cream cheese and butter together and then add in the powdered sugar. Beat on medium-high until light and fluffy.
    • Frost the pumpkin bars. Cut in to 9-12 bars and serve!
    Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!
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    More Desserts

    • The BEST Eggless Pumpkin Pie
    • 2-Ingredient Dairy-Free Whipped Cream
    • Vegan Pumpkin Chocolate Chip Bread
    • Vegan Coffee Cake with Cinnamon Streusel

    Reader Interactions

    Comments

    1. Bruce Standen says

      October 10, 2021 at 12:33 pm

      5 stars
      Hi Liv
      Tried this as a reward for my vegan son who is in the midst of University exams. It was a big hit. His comment: This is soooo good! I added a little lemon juice to the frosting but I feel the original recipe was better. I'm in the good books with my wife too and we'll have tea and pumpkin bars for morning tea. Thanks again for another awesome recipe.

      Reply
      • Liv says

        October 11, 2021 at 12:42 pm

        So glad you tried out this recipe!! Thank you for your support. 🙂

        Reply

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    Hi, my name is Liv!

    I'm the recipe developer, content creator, and food photographer behind Liv Vegan Strong.

    I share vegan comfort food recipes that are easy, approachable, and far from boring!

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