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
Scale
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
Find it online: https://hungry-blonde.com/vegan-frosted-pumpkin-bars/
