Vegan Pumpkin Bars

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

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!

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Calories 237kcal

Author Marly McMillen

Equipment

Ingredients

Oatmeal Crumble

⅓ cup coconut oil
½ cup syrup sweetener , Agave, Maple Syrup
½ cup chopped pecans
1 ½ cups whole wheat pastry flour (see note for gluten-free)
1 ½ 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 cornstarch
3 tablespoons syrup sweetener , Agave, Maple Syrup
2 teaspoons pumpkin pie spice

Cups - Metric

Instructions

Heat your oven to 350°F/175°C. Spray a 9x9 baking pan with vegetable spray.
In a food processor, combine the coconut oil, syrup sweetener, and pecans and pulse until well combined.*
Then add the flour, oats, spices, baking powder, and salt to the food processor and give it several short bursts of pulsing until combined. Press most of the crust into a prepared pan, reserving about a half cup for topping.
In a separate bowl, combine the pumpkin, flax seeds, syrup, 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 to 7 days in the fridge.

Notes

*Use ½ cup coconut oil for a more rich crust

*Use gluten-free baking flour to make this recipe gluten-free

Nutrition