- 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.
- 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.
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.
Chop the pecans and toast in a pan over medium heat for 4-5 minutes, watching the pan carefully so that they don’t burn. Let cool.
Once pumpkin pie bars have cooled completely (let sit for several hours), frost with the cream cheese frosting and sprinkle with pecans. Cut into pieces and serve.