These Vegan Frosted Pumpkin Dream Bars are one of my favorite fall treats. They’re hearty yet soft and have the perfect amount of pumpkin flavor, all brought together with an easy dairy-free buttercream frosting. Keep scrolling for the recipe!
Look, I’m going to spare you the excuse of why we’re baking with pumpkin before it’s officially fall. Or talk about how basic I am for loving pumpkin so dang much. Because it’s time to own the pumpkin love, people. And these Vegan Frosted Pumpkin Bars (AKA Pumpkin Dream Bars) are going to have you on board with that, trust.
Did I mention that these delicious pumpkin bars are gluten-free, grain-free, and dairy-free?
Vegan Frosted Pumpkin Bars
These Vegan Frosted Pumpkin Bars are soft gluten-free pumpkin cake bars topped with an easy dairy-free buttercream frosting. The perfect healthier treat for fall!
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 20 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pumpkin bar ingredients:
- 1 tablespoon ground flax
- 2 tablespoons warm water
- 2 cups almond flour (superfine, blanched)
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup smooth cashew butter
- 2 tablespoons coconut oil, melted
- 1/4 cup + 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 2 tablespoons nondairy milk
- 1 cup organic canned pumpkin
Frosting ingredients:
- 1/2 cup (1 stick) dairy-free butter, softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons nondairy milk (as needed)
Instructions
- Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper and spray with nonstick cooking spray
- Make a “flax egg” by mixing together ground flax and hot water. Set aside
- In a large bowl combine almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder & salt
- In a separate large bowl whisk together cashew butter, coconut oil and flax egg. Then whisk in coconut sugar, vanilla and milk. Lastly whisk in pumpkin until fully combined
- Add dry ingredients to wet ingredients and combine well
- Transfer mixture to baking dish and bake for 33-38 minutes, or until a toothpick comes out clean. Allow cool for at least 30 minutes, but closer to an hour is better (at room temp or in the fridge)
- To make the frosting, use a stand or hand mixer to cream the butter until soft & fluffy. Beat in the powdered sugar 1/2 cup at a time. Add dairy-free milk a splash at a time until reaches a smooth and spreadable consistency. Lastly beat in vanilla extract
- Once the bars are completely cooled, top with the frosting, and cut into 16-20 pieces. Store in the refrigerator for up to a week
Notes
See below for ingredient substitutions
If not vegan/dairy-free I’d also recommend trying my cream cheese frosting, listed below!
Keywords: vegan pumpkin bars, vegan pumpkin dessert, gluten free pumpkin bars, gluten free pumpkin dessert, grain-free pumpkin bars, grain-free pumpkin dessert, healthy pumpkin recipe, healthy pumpkin baking, healthy fall baking, healthy fall dessert
Can I use another type of flour?
I have not tried this recipe with another type of flour, but I would guess that oat flour, all purpose flour or wheat flour would work. I do NOT recommend using coconut flour as it has a very different absorbency than other flours. I most recommend using a superfine, blanched almond flour. My favorites to use are from Kirkland and Bob’s Red Mill.
What can I use instead of coconut oil?
Instead of coconut oil you could use your favorite melted dairy-free butter or regular butter.
Can I use a different nut butter?
Any nut butter would work, but I like cashew butter because it has a milder flavor that doesn’t overpower the pumpkin. Sunflower butter or tahini would also work to make these bars nut-free.
Can I use a different type of sugar/sweetener?
I love using coconut sugar because of the flavor (+ it is low glycemic and unrefined), however you could instead use brown sugar or maple syrup.
Can I use regular butter in the frosting?
If you don’t care about this recipe being vegan then yes, it will work the same! In fact, I’d actually recommend making my cream cheese frosting, which I will share the recipe for below.
An easy hack if you don’t feel like making your own frosting is use your favorite store-bought frosting. Some of mine are Simple Mills and Miss Jones.
The BEST Cream Cheese Frosting
Ingredients:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 + 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions:
- Using a hand mixer or stand mixer beat the cream cheese and butter until fully combined. Add vanilla and sugar, and continue beating until creamy.
These Vegan Frosted Pumpkin Bars are soft, dense, and have that perfect amount of pumpkin spice sweetness. The dairy-free frosting can be omitted if you want to cut down on the sugar, but I really think it brings the bars to the next level.
I also love topping them with a sprinkle of the Primal Palate Cinnamon Sugar Cookie blend.
As always, if you make these Vegan Pumpkin Bars or any of my other recipes be sure to tag me on Instagram. I always love to see how it turned out! xoxo GG
You might also like:
Pumpkin Spice Cake Batter Blondies
Grain-Free Chocolate Chip Pumpkin Muffins
Vegan Pumpkin Loaf
4-Layer Pumpkin Dream Dessert
This came out like undercooked dough for me and I cooked it for double the time. Embarrassing to put out at thanksgiving 🙁
★
So delicious and moist, the whole family loved it.
★★★★★
So glad to hear it! thanks for the comment 🙂
I LOVE THESE. They turned out perfectly! I added a littttle bit of gluten free all purpose flour and they were just so good.
Amazing, love that idea!! Glad you enjoyed 🙂