🛒 Ingredients (Makes 12–16 bars)

  • 1 ¾ cups all-purpose flour (or whole wheat for a heartier version)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves (optional)
  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup coconut oil, melted (or vegetable oil)
  • ½ cup maple syrup or agave nectar
  • ¼ cup non-dairy milk (almond, oat, soy)
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup dairy-free chocolate chips (optional)

👩‍🍳 Instructions

1️⃣ Preheat

  • Preheat oven to 350°F (175°C).
  • Line an 8×8-inch baking pan with parchment paper or lightly grease.

2️⃣ Mix Dry Ingredients

  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3️⃣ Mix Wet Ingredients

  • In another bowl, combine pumpkin puree, melted coconut oil, maple syrup, non-dairy milk, and vanilla.

4️⃣ Combine

  • Pour wet ingredients into dry ingredients and mix until just combined.
  • Fold in nuts and/or chocolate chips if using.

5️⃣ Bake

  • Pour batter into prepared pan.
  • Bake 30–35 minutes, or until a toothpick inserted comes out clean.
  • Cool completely before cutting into bars.

✨ Optional Frosting / Topping

  • Vegan Cream Cheese Frosting: Mix 4 oz vegan cream cheese, 2 tbsp coconut oil, 1–2 tbsp maple syrup, and a dash of vanilla. Spread over cooled bars.
  • Sprinkle with cinnamon or chopped nuts.

💡 Tips

  • For fudgier bars, slightly underbake by 2–3 minutes.
  • Use pumpkin puree, not pumpkin pie filling (too sweet).
  • Store in an airtight container in the fridge up to 5 days, or freeze for longer.

If you want, I can also give you:

  • 🍫 Chocolate Swirl Vegan Pumpkin Bars
  • 🥥 Coconut Vegan Pumpkin Bars
  • 🍁 Maple Pecan Vegan Pumpkin Bars
  • 🥄 Single-Serve Mug Version