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.
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Servings: 9
Ingredients
Vegan Pumpkin Bars:
- 1 ⅓ cups All Purpose Flour
- 1 ½ teaspoons Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- ¾ cup Melted Vegan Butter
- ¾ cup Pumpkin Purée
- ¾ cup Coconut Sugar
- 3 tablespoons Aquafaba
Cream Cheese Frosting:
- ½ cup Vegan Cream Cheese
- ¼ cup Softened Vegan Butter
- 3 cups Powdered Sugar
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 purée.
- 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!
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