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)
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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan