Looking for a delicious dessert that aligns with your vegan lifestyle? These Sugar Cookie Vegan Pumpkin Bars are the perfect treat for your family gatherings or casual coffee dates!

Experience the warmth of autumn with each bite of these delightful bars. Soft and chewy, with the rich taste of pumpkin spice and a hint of vanilla, they’re a modern twist on classic sugar cookies. Topped with a sprinkle of turbinado sugar, these pumpkin bars are not just tasty but also visually appealing, making them a delightful addition to any dessert table. Whether served warm or at room temperature, they deliver comfort and sweetness, making them a special treat for all ages.

These bars are not only irresistible but also practical. They use simple ingredients that you likely already have in your pantry and come together quickly. Plus, they’re perfect for sharing with loved ones—what better way to bring people together than with sweet, wholesome treats?

Why You’ll Love This Recipe

Ready in 30 minutes
Made with pantry staples
Perfect for weekly meal prep
Naturally vegan and gluten-free

Ingredients for Sugar Cookie Vegan Pumpkin Bars

1 cup pumpkin puree
2 tbsp unsweetened almond or oat milk
4 tbsp melted vegan butter
1 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt
3/4 cup organic cane sugar
1 cup regular or gluten-free all-purpose flour
1 tsp pumpkin pie spices (optional)
1 tbsp turbinado cane sugar (optional, for topping)

Step-by-Step Instructions of Sugar Cookie Vegan Pumpkin Bars

Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
In a large bowl, mix together the pumpkin puree, almond or oat milk, melted vegan butter, baking powder, vanilla extract, and salt until smooth.
Gradually stir in the organic cane sugar followed by the all-purpose flour and optional pumpkin pie spices, mixing until just combined.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
If desired, sprinkle the turbinado cane sugar on top for a little extra sweetness and texture.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the bars to cool in the pan for a bit before transferring them to a wire rack to cool completely.

Tips for Success

Don’t overmix the batter; gentle folding keeps the bars soft and tender.
Ensure pumpkin puree is well-drained to avoid sogginess.
Let them cool completely before cutting for cleaner slices.

Substitutions & Variations of Sugar Cookie Vegan Pumpkin Bars

To Make It Vegan/Gluten-Free: Use maple syrup for sweetening and ensure all-purpose flour is gluten-free.
Variations: Add chocolate chips for a rich twist or nuts for an added crunch. You can also experiment with different spices like nutmeg or cinnamon to give it your personal flavor.

Storage Instructions of Sugar Cookie Vegan Pumpkin Bars

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: These bars freeze well for up to 3 months. Just wrap them tightly in plastic before placing them in a freezer-safe container.
Make-Ahead: You can prepare the batter a day in advance and bake it when you’re ready to enjoy a warm treat.

Frequently Asked Questions (FAQ) of Sugar Cookie Vegan Pumpkin Bars

Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s cooked and pureed smoothly.
How can I adjust the sweetness?
You can reduce the sugar to your taste or use a sugar substitute if preferred.
Are these bars suitable for kids?
Absolutely! They’re a fun, healthy, and tasty option for kids and adults alike.

Final Toughts

These Sugar Cookie Vegan Pumpkin Bars are a must-try for anyone looking to indulge their sweet tooth while sticking to their vegan lifestyle. They are easy to make, deliciously soft, and a wonderful way to enjoy the flavors of fall. So gather your ingredients and bake a batch today! Don’t forget to leave a comment and give this recipe a star rating once you’ve enjoyed them!

Sugar Cookie Vegan Pumpkin Bars

Print Recipe

Delicious vegan pumpkin bars that are soft, chewy, and a modern twist on classic sugar cookies, perfect for any gathering.

Total Time: 35 minutes
Yield: 9 servings

Ingredients

Scale

1 cup pumpkin puree
2 tbsp unsweetened almond or oat milk
4 tbsp melted vegan butter
1 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt
3/4 cup organic cane sugar
1 cup regular or gluten-free all-purpose flour
1 tsp pumpkin pie spices (optional)
1 tbsp turbinado cane sugar (optional, for topping)

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Instructions

Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper.
In a large bowl, mix pumpkin puree, almond or oat milk, melted vegan butter, baking powder, vanilla extract, and salt until smooth.
Gradually stir in organic cane sugar followed by all-purpose flour and optional pumpkin pie spices until just combined.
Pour the batter into the prepared baking pan and spread evenly.
If desired, sprinkle turbinado cane sugar on top.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Allow the bars to cool before transferring to a wire rack to cool completely.

Notes

Don’t overmix the batter for softer bars. Ensure pumpkin puree is well-drained.

Author: soukaina
Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan