These vegan pumpkin bars are perfect for Fall! Loaded with rich pumpkin flavor and topped with a creamy vegan frosting. Yum!
These easy-to-make vegan pumpkin pie bars are perfect for a family-friendly Fall dessert. It's all the delicious flavor we love from pumpkin pie - but you can eat it with your fingers!
Using fresh pumpkin: I use canned pumpkin because it’s convenient and easy, and I know the texture will be consistent. But if you prefer, you can also make your own homemade pumpkin puree.
Pumpkin Pie Spice Substitution: If you do not have pumpkin pie spice, you may substitute: 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ½ teaspoon ground nutmeg, and a pinch of ground clove.
Oat Flour: You can easily grind rolled oats into flour by using any blender; high-speed blenders produce the finest flour, but any blender will do. That's what I did for this recipe - but you can also use pre-ground oat flour.
Pans: I use an 8×8-inch Pyrex pan here, but you can also use a lined pie or cake pan, and then cut the pieces to look like pumpkin pie slices.
More Vegan Recipes
If you love these vegan pumpkin bars, be sure to check out these other delicious recipes:
Recipe and photos contributed by Cathy Fisher at Straight Up Food. Check out her blog for more tasty ideas.
Vegan Pumpkin Bars
- 12 medjool dates pitted and diced (about 1-¼ cups or 8 ounces)
- 1 cup unsweetened nondairy milk can use vanilla flavor if preferred, such as almond or soy milk
- 1 teaspoon vanilla extract
- 1 ¼ cups rolled oats ground into flour
- 2 teaspoons pumpkin pie spice
- 15 oz pumpkin puree canned
- ½ cup pecans chopped, optional
- Place the pitted, chopped dates into a blender with the non-dairy milk and vanilla, and set aside for at least 30 minutes so that the dates may soften.
- Combine the flour and spices in a mixing bowl.
- After soaking, blend the dates, non-dairy milk and vanilla until smooth (1 to 2 minutes). Pour this mixture, along with the pumpkin, into the bowl of flour and spices. Mix until smooth with an electric beater, tossing in the nuts last. (The batter will be thick.)
- Scrape into an 8 by 8-inch baking pan lined with parchment paper (or use a silicone baking pan). Bake for 30 minutes at 375 degrees. Let cool 10 to 15 minutes before slicing the squares and serving. The longer they cool, the firmer they will become. Optional: add Nutty Frosting below just before serving.
- Place all ingredients into a blender jar and let sit for at least 30 minutes, so the nuts and dates can soften.
- After soaking, blend all ingredients until smooth. Use immediately or chill for a couple hours or overnight to thicken.