Published
November 2, 2016

The best vegan pumpkin bars recipe ever

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SameSilkySmoothTaste #CollectiveBias

Fall is in full swing and the holidays are right around the corner. I can’t believe we are here, yet I’m embracing this season fully. October and November are the months of pumpkin everything! For me, there is only one pumpkin recipe that has my whole heart and today, I’m sharing it with you. My college roommate’s mom used to make a very similar recipe for us all throughout the year. It was our favorite treat and it was such a comfort food when we were studying for finals.

Since then, I’ve made her recipe with a few healthier tweaks every single Autumn for my family and it’s gradually changed more and more over the years. The substitutions I’ve made have actually made the bars even better in my opinion. I think you’ll love these vegan pumpkin bars.

We’re not vegan, but I find that changing things up can be a positive thing. I love using ground flax seed instead of eggs, apple sauce in place of half of the oil and Silk® Soymilk, Almondmilk or CoconutMilk in place of dairy in my holiday recipes.

Are you ready to bake this deliciousness, or at least pin it so you can bake them this weekend? Here goes!

The Best Vegan Pumpkin Bar Recipe

Ingredients
4 eggs OR 4 T ground flax seed mixed with 10 T water
1/2 c vegetable oil
1/2 c unsweetened apple sauce
2 c sugar
1 15 oz can pumpkin
2 c flour
1 t baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
1/2 t ginger
1/2 t cloves
1/2 t nutmeg
8oz vegan style cream cheese
3/4 stick margarine
1 T Silk® Soymilk, Almondmilk or CoconutMilk
1 t vanilla
4 cups powdered sugar

Directions

Mix 4 eggs or 4 T ground flax seed mixed with 10 T water, vegetable oil, apple sauce, sugar and pumpkin.
Add flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
Grease and flour your pan.
Bake at 350 for 25-30 min

Frosting

Beat vegan style cream cheese, margarine, Silk® Soymilk, Almondmilk or CoconutMilk and vanilla until soft.
Add powdered sugar until correct consistency (about 4 cups).

My frosting helper has improved so much since his toddler years. :)

Silk® is my non-GMO, gluten free go-to option for all of our dairy-free daily needs from my morning coffee and breakfast to special treats like today’s recipe and all of our holiday baking. And I love the new packaging of Silk® – Same Great Silky Smooth Taste! We love to use Silk® Almondmilk in our cereal each day. It has a mildly nutty taste and a low calorie count. It’s great in cereal! I often cook with the Coconutmilk including my favorite chickpea curry. I’ll share the recipe soon. :)