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!
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?
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Coconut oil — Use refined coconut oil for a more neutral flavor.
- Peanut butter — I love substituting peanut butter for butter whenever I can. You can substitute vegan butter or coconut oil.
- Syrup — I use a syrup sweetener, like agave nectar, or maple syrup.
- Vanilla extract
- Chopped pecans
- Flour — I recommend using whole wheat pastry flour (which is different than whole wheat flour), or all-purpose flour. Or you can substitute gluten-free flour.
- Rolled oats — These are also referred to as old fashioned oats.
- Spices — You’ll need ground cinnamon, ground cloves, and pumpkin pie spice.
- Baking powder
- Pumpkin puree — I use canned pumpkin.
- Ground flaxseed
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! ❤️
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.
My Amazon Picks for this Recipe
Storing This Dessert
These will keep up to 5 to 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.
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!
More Pumpkin Recipes
If you’d like to try some another variety of pumpkin recipes, check these out:
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
- ⅓ cup coconut oil
- ½ cup syrup sweetener , Agave, Maple Syrup
- ½ cup chopped pecans
- 1½ cups whole wheat pastry flour (see note for gluten-free)
- 1½ cup rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- Heat your oven to 350°F. Spray a 9×9 baking pan with vegetable spray.
- In a food processor, combine the coconut oil, syrup sweetener, vanilla, and pecans and pulse until well combined.*
- Then 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, cornstarch, and pumpkin pie spice. Stir to combine. Spread the pumpkin mixture over the crust. Top with the reserved crust mixture.
- Place in the oven and bake for 25 minutes. The top should be golden brown.
- When done, remove from oven and cool completely. Then refrigerate for up to an hour before cutting into bars.
- These will keep up to 5–7 days in the fridge.
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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.