Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 2 tbsp unsweetened almond or oat milk
- 4 tbsp melted vegan butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp baking powder
- 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)
Topping
- 1 tbsp turbinado cane sugar (optional, for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a baking dish with non-stick baking spray to prevent the bars from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, unsweetened almond or oat milk, melted vegan butter, vanilla extract, baking powder, salt, and organic cane sugar. Whisk everything together until the mixture is smooth and uniform.
- Add Dry Ingredients and Spices: If using pumpkin pie spices, add them now. Gradually add the regular or gluten-free all-purpose flour to the wet mixture, stirring continuously until a smooth batter forms without lumps.
- Bake the Batter: Pour the batter evenly into the prepared baking dish. Place it in the preheated oven and bake for 25 to 30 minutes. The bars are done when they’ve risen and a toothpick inserted into the center comes out clean.
- Add Topping and Serve: Immediately after baking, sprinkle the top with turbinado cane sugar if desired to add a crunchy texture and extra sweetness. Allow to cool slightly, then slice into 12 equal squares and serve warm for the best flavor experience.
Notes
- For a gluten-free option, use gluten-free all-purpose flour.
- To enhance the pumpkin flavor, make sure to use high-quality pumpkin puree.
- Turbinado sugar topping is optional but adds a pleasant crunch.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be served as a dessert or a sweet snack with coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
