Vegan Pumpkin Bars

You’ll fall in love with these Vegan Pumpkin Bars, with their buttery crust and delicious pumpkin pie filling, topped with even more delicious crumbles on top! If you’re looking for something different than the traditional pumpkin pie, these delicious pumpkin bars should do the trick!

A vegan pumpkin pie bar sits on a white plate with a cup of coffee behind it.

Once they unleash the pumpkin flood gates, it’s really hard to stop. Even after Thanksgiving is over, I’m still in love with pumpkin. That’s why I’m sharing these Vegan Pumpkin Bars with you today.

And I toyed around with the idea of calling them breakfast bars because you really could have them for breakfast. But then think how disappointed you’d be when the rest of your day doesn’t compare to the delicious vegan pumpkin bars you had for breakfast?

Or maybe it would make your great day even better.

I’m flummoxed! 🤔

Whatever time of day you decide to eat these vegan pumpkin bars, be prepared to fall in love! ❤️

One slice of these vegan pumpkin pie bars sits on a plate with oatmeal and spices behind it.

How Do You Make Vegan Pumpkin Bars?

It’s easy to make these delicious Vegan Pumpkin Bars! First, heat your oven to 350°F. Spray a 9×9 baking pan with vegetable spray.  The good news is there are no special pans required for this recipe. All you need is a simple, little 9×9″ square baking pan, and that’s kind of a staple in most kitchens.

If you don’t have a square baking pan, please don’t run out and buy one. You can also make this in a round cake pan, or even a loaf pan! Improvising is sometimes required in a kitchen.

In a food processor, combine the coconut oil, peanut butter, syrup sweetener, vanilla, and pecans and pulse until well combined. *

Add the flour, oats, cinnamon, cloves, baking powder, and salt to the food processor and give it several short bursts of pulsing until combined. Then use a spoon to stir in any stray ingredients. Press most of the crust into your prepared pan, reserving about a half cup for topping.

In a separate bowl combine the pumpkin, flax seeds, 2 tablespoons of agave, and pumpkin pie spice. Stir to combine. Spread the pumpkin mixture over the crust. Top with the reserved crust mixture.

Place in a heated oven and bake for 25 minutes. The top should be golden brown. 

When done, remove from oven and cool completely before cutting into bars. 

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Storing This Dessert

These will keep up to 5–7 days in the fridge.

The trick with this vegan pumpkin bars recipe is to make sure you reserve enough of the crust to create ample topping. Because the topping bakes up nicely and adds a nice layer of golden crunch. It makes a difference!

Straight out of the oven, these bars will be a bit crumbly but allow them to cool a bit and that crust will firm up nicely.

A mise en place of ingredients for vegan pumpkin pie bars, including pumpkin, oatmeal, and more.

Marly’s Tips

If you’d like some ideas for making this recipe perfect or changing it to adapt to your tastes, I’ll get you started. Here are some of my favorite expert tips:

  • Feel free to double the batch and use a 9X12″ cake pan
  • Add a little vegan cream cheese to the pumpkin mix to make it even creamier
  • Try a teaspoon or two of cinnamon in the pumpkin layer
  • Ooh, what about some dried ginger in the crust? I love ginger!
  • I could see adding some dried blueberries to the crust too, for added color and flavor
  • Make these bars gluten-free by using gluten-free baking flour

Use these suggestions or create your own list of adaptations! However you slice it, these bars are going to be delicious! If you’d like to try some another variety of pumpkin recipes, check out my Vegan Pumpkin Pie. Or you could also make my Vegan Pumpkin Donuts. They’re pretty tasty! Also, if you love crumble bars, check out my Blueberry Crumble Bars!

A pumpkin pie bar on a white plate with a blue cloth napkin behind it.

We hope you love this recipe for Vegan Pumpkin Bars as much as we do. If you decide to make it, go ahead and snap a photo and share it with us using #namelymarly on Instagram or Twitter. We LOVE seeing your photos!

Vegan Pumpkin Bars

Vegan Pumpkin Bars

You'll fall in love with the vegan pumpkin bars, with their buttery crust and delicious pumpkin pie filling, topped with even more delicious crumbles on top!
4.67 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Vegan Pumpkin Bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 261kcal
Author: Marly

Ingredients

Oatmeal Crumble

  • cup coconut oil
  • ¼ cup peanut butter
  • ½ cup syrup sweetener , Agave, Maple Syrup, or Honey
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans
  • cups whole wheat pastry flour (see note for gluten-free)
  • cup rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt

Pumpkin Filling

  • 1 cup pumpkin puree
  • 1 tablespoon ground flaxseed
  • 3 tablespoons syrup sweetener , Agave, Maple Syrup, or Honey
  • 2 teaspoons pumpkin pie spice

Instructions

  • Heat your oven to 350°F. Spray a 9×9 baking pan with vegetable spray. 
  • In a food processor, combine the coconut oil, peanut butter, syrup sweetener, vanilla, and pecans and pulse until well combined.*
  • Add the flour, oats, cinnamon, cloves, baking powder, and salt to the food processor and give it several short bursts of pulsing until combined. Then use a spoon to stir in any stray ingredients. Press most of the the crust into your prepared pan, reserving about a half cup for topping.
  • In a separate bowl combine the pumpkin, flax seeds, 2 tablespoons of agave, and pumpkin pie spice. Stir to combine. Spread the pumpkin mixture over the crust. Top with the reserved crust mixture.
  • Place in a heated oven and bake for 25 minutes. The top should be golden brown. 
  • When done, remove from oven and cool completely before cutting into bars. 
  • These will keep up to 5–7 days in the fridge.

Notes

*Use 1/2 cup coconut oil for a more rich crust
*Use gluten-free baking flour to make this recipe gluten-free
Nutrition Facts
Vegan Pumpkin Bars
Amount Per Serving
Calories 261 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Sodium 76mg3%
Potassium 208mg6%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 11g12%
Protein 5g10%
Vitamin A 3175IU64%
Vitamin C 0.9mg1%
Calcium 32mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

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4 Responses to Vegan Pumpkin Bars

  1. I made these today for the first time. To me, they are delicious in the sense of an energy bar, not too sweet, but definitely a treat and satisfying.
    I doubled the amount of filling because it seemed to me that the proportion of crust to filling needed some rebalancing. I think I will triple the filling next time and add a little more coconut oil to the crust for moisture, make it more like a pumpkin pie.
    I had to finish the crust by hand because my food processor is a little wimpy and wasn’t able to handle the addition of the dry ingredients. I also used whole wheat flour King Arthur’s) because that’s what I had on hand.
    Thanks for a new kind of treat. We will see tomorrow night at my Christmas party how fast it goes.

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