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

Frosting

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.