The Sweetest Fall Treat You Didn’t Know You Needed
Imagine sinking your teeth into a soft, chewy bar that fills your senses with the warm, comforting aroma of pumpkin spice and the delightful sweetness of sugar cookies. Sounds dreamy, right? Welcome to the world of Sugar Cookie Vegan Pumpkin Bars! This recipe is an effortless blend of pumpkin goodness and sweet sugar cookie bliss, all in a super simple one-pan baking method. It’s perfect for both casual snacking and special holiday gatherings.
Why Make This Recipe
Why should you whip up these delightful bars? Well, for starters, they’re a breeze to make! No fancy kitchen gadgets are required—just some bowls and a whisk. Plus, they’re family-friendly and even your non-vegan pals will be gobbling them up. Trust me, there’s nothing like wresting a “Whoa, these are vegan?!” moment from your friends.
And let’s not forget about the cleanup; it only takes one bowl and a baking dish. Who wouldn’t want that?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup pumpkin puree
- 2 tbsp unsweetened almond or oat milk
- 4 tbsp melted vegan butter
- 1 tsp baking powder
- 1 tsp vanilla
- 1/8 tsp salt
- 3/4 cup organic cane sugar
- 1 cup regular or gluten-free all-purpose flour
- 1 tsp pumpkin pie spices (optional)
- 1 tbsp turbinado cane sugar (optional, for topping)
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, almond milk, and melted vegan butter until creamy.
- Stir in baking powder, vanilla, salt, and sugar until smooth.
- Gradually add in the flour and pumpkin pie spices (if using), mixing until just combined.
- Pour the batter into a prepared baking dish and smooth the top.
- Sprinkle with turbinado cane sugar for a crunchy finish.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cool, then slice into bars and serve!
How to Make Sugar Cookie Vegan Pumpkin Bars (Overview)
Making these bars is as easy as it gets! Start by mixing your wet ingredients—like your pumpkin puree and melted vegan butter—until it’s all silky and smooth. Then add your dry ingredients in a relaxed “no rush” manner. Want them more flavorful? Don’t skip those pumpkin pie spices; they add a cozy kick.
Pro tip: Mix until just combined to keep those bars soft and chewy. After pouring the batter into your dish, sprinkle some turbinado sugar on top. That will give you a lovely, crunchy texture when they’re done baking!
How to Serve Sugar Cookie Vegan Pumpkin Bars
These bars are already a treat on their own, but let’s spice it up! Serve them warm, dusted with a sprinkle of powdered sugar. Pair them with a dollop of coconut whipped cream or even a scoop of your favorite non-dairy ice cream. Picture this: vibrant golden bars topped off with creamy white goodness—that’s a visual feast! Not to mention, the aroma that fills your kitchen will have everyone coming back for seconds (or thirds).
How to Store Sugar Cookie Vegan Pumpkin Bars
These delightful bars store beautifully. Keep them in an airtight container in the fridge for up to a week. If you’re planning ahead, they freeze fabulously! Just wrap them tightly, and you can enjoy a cozy fall treat whenever you like. When ready to eat, pop them in the microwave for a few seconds to bring back their delightful softness.
Tips to Make Sugar Cookie Vegan Pumpkin Bars
- Don’t skip the cooling: Let them cool before slicing to avoid a messy situation. Trust me, patience is a virtue here!
- Experiment with flours: Swap in almond or oat flour for unique flavors or to cater to gluten sensitivities.
- Add-ins: Think about folding in some chocolate chips or chopped nuts for an extra crunch and flavor burst.
- Check the moisture: If your batter feels too thick, don’t hesitate to add a splash more almond milk.
- Slice on the second day: These bars taste even better after they’ve had a day to chill out in the fridge and let the flavors meld together.
Variation
Feeling adventurous? Why not add a swirl of vegan cream cheese frosting on top for a rich, decadent finish? You could also try adding a pinch of cinnamon or nutmeg for a personalized pumpkin spice experience.
FAQs
Can I use real eggs instead of flax eggs?
If you’re not keeping it vegan, feel free to use regular eggs. Just one egg should do the trick!
Can I make these bars gluten-free?
Absolutely! Just substitute with a good quality gluten-free all-purpose flour, and you’re golden (pun intended).
Can I prepare the batter in advance?
Yes! Make the batter ahead of time and refrigerate. Just remember to let it sit at room temperature for a bit before baking.
📌 Pin this recipe for your next cozy dinner night!
Sugar Cookie Vegan Pumpkin Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, almond milk, and melted vegan butter until creamy.
- Stir in baking powder, vanilla, salt, and sugar until smooth.
- Gradually add in the flour and pumpkin pie spices (if using), mixing until just combined.
- Pour the batter into a prepared baking dish and smooth the top.
- Sprinkle with turbinado cane sugar for a crunchy finish.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cool, then slice into bars and serve!
