Vegan Pumpkin Spice Bars embody autumn’s warmth in every bite, blending the earthy sweetness of pumpkin with a symphony of fall spices. A luscious, dairy-free creaminess envelops the moist, spiced cake, topped with a velvety layer of vegan cream cheese frosting. These bars are a guilt-free indulgence, capturing the essence of seasonal comfort in each delectable square.
Ingredients:
12 Bars
Wet Ingredients:
- 2/3 cup pumpkin purée
- 1/3 cup maple syrup
- 1/4 cup + 1 tbsp coconut sugar
- 1 tsp vanilla
- 1/4 cup coconut oil, soft not fully melted
- 2 flax eggs, (2 tbsp flax meal + 1/4 cup water)
Dry Ingredients:
- 1 cup oat flour
- 1/2 cup almond almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
Instructions:
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper.
- Prepare flax egg and set aside. Mix together dry ingredients in a small bowl and set aside.
- Whisk together wet ingredients EXCEPT for lightly melted coconut oil.
- Fold in dry ingredients until mostly smooth, add softened coconut oil and continue folding until everything is combined.
- Spread onto the parchment lined 8×8 pan and bake for 30 minutes.
- Allow to cool, store in the fridge.
- Eat as is or with your favorite version of cream cheese frosting!
