Easy Vegan Pumpkin Bars with Cream Cheese Frosting
These easy vegan pumpkin bars with cream cheese frosting are what October was made for! Perfect for breakfast (or a midnight snack), these vegan pumpkin bars are lightly sweetened with maple syrup.. That means they’re refined-sugar-free, vegan, and delicious for the whole family!
Sweet Sanderson Sisters, I can’t believe it’s October already!
Almost immediately, white girls everywhere start drooling into their Pumpkin Spice Lattes while dragging their nasty boots all over the sidewalk. (Pick up your feet, BECKY!)
Does that mean the rest of us have to be shamed into pretending we don’t enjoy pumpkin season?
Fuck no!
In fact, basic white girls do not own the season. Let’s take it back in style with these Vegan Pumpkin Bars!
Ohmysweetjesus, these vegan pumpkin bars are everything I needed this week.
Moreover, they’re:
- Insanely moist
- Incredibly flavorful
- Refined Sugar-free
- Lightly sweetened
- Gorgeous!
However, I have a confession:
Until now, I had never had cream cheese frosting.
I know, I know!! What have I been doing with my life!?
Instead, this vegan cream cheese frosting was as every bit delicious as the real thing (thanks to my omni family’s comparison!). Best of all, it seriously took 2 minutes to whip it up.
Pumpkin Bars for Every Part of the Day!
Lastly, I’m sure you’ve heard my bitching about overly-sweet desserts disguised as breakfast.
I hate them, my boyfriend’s stomach hates them, and I can’t stand sugar-rush-withdraws.
That’s not a problem with these babes, though! They’re sweetened to work perfectly as a breakfast or midnight snack.. We don’t discriminate!
Craving More Pumpkin Goodness?
Easy Vegan Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 4 flax eggs 1 tablespoon ground flaxseed + 3 tablespoons water per each "egg"
For the Cake
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/4 cup coconut oil
- 1/4 cup non-dairy milk
- 1/4 cup +2 Tablespoons maple syrup
- 1, 15- oz can pumpkin puree not pumpkin pie!
For the Frosting
- 1, 8- oz container vegan cream cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Start by mixing your flax eggs and leave to set for 5 minutes
- Preheat oven to 350°F
- Combine all dry ingredients (flours, baking powder, baking soda, and spices) in a large mixing bowl. Whisk until combined evenly
- In a separate bowl, whisk the oil, milk, maple syrup, and pumpkin until well mixed
- Pour wet ingredients (and flax eggs!) into the dry and mix until just combined
- Grease a glass baking dish (mine was 9x13) with a bit of oil (or simply line with parchment paper)
- Scoop in the batter and spread evenly
- Bake for 30-35 minutes, or until a toothpick placed in the middle comes out clean
- Allow cake to cool completely before removing from pan
While Cake is Cooling, Whip up the Frosting!
- Whisk all frosting ingredients until smooth
- Store in the fridge until you are ready to frost
Once Cake is Cooled
- Scoop frosting on generously and spread until it's beautiful! I topped with another dash of cinnamon for garnish
- Cut, serve, and enjoy!
Notes
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