HOW TO: Bake Vegan Pumpkin Pie Bars with Cinnamon and Maple Cream Cheese Frosting

pumpkin pie bars, vegan thanksgiving

Dry Ingredients

  • 3/4 cup all purpose flour
  • 1/3 cup whole wheat pastry flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Preheat the oven to 350F. Note: Makes about 12-16 bars

Combine the dry ingredients into a large bowl and mix well.

pumpkin pie bars, vegan thanksgiving

Wet Ingredients

  • 1/4 cup of oil (I used canola)
  • 3/8 cup maple syrup
  • 3/4 cup pumpkin
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla
  • 1/4 cup water

Mix all the wet ingredients together in a medium size bowl. Fold the wet ingredients into the dry, until they are well combined. Pour into a greased 8 by 8 inch pan and smooth the top evenly. Cook for 40-45 minutes until the edges brown slightly and a toothpick inserted into the bars comes out clean. Allow to cool completely.

vegan thanksgiving, pumpkin pie bars


I love frosting, but dislike the mass amounts of confectioner’s sugar that are usually used. This recipe uses only 1/3 cup and the frosting gets a healthy boost and firming factor from the coconut oil, which solidifies in the refrigerator.

  • 1 container vegan cream cheese (I used Galaxy brand)
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1-2 tsp cinnamon
  • 1/8 cup melted coconut oil
  • 1/3 cup confectioner’s sugar

Combine all the ingredients in a bowl and beat for 3-5 minutes, until well-mixed and fluffy. Refrigerate for an hour or two, until firm and easily spreadable.

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