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Sugar Cookie Vegan Pumpkin Bars

Sugar cookie vegan pumpkin bars with a buttery, crumbly press-in base and a smooth pumpkin spice layer baked until set. Topped with dairy-free cream cheese frosting and finished with a chilled sliceable texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For sugar cookie base
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup vegan butter cold and cubed
  • 2 tbsp plant milk
  • 1 tsp vanilla
For vegan pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) full-fat coconut milk
  • 0.5 cup maple syrup or sugar
  • 3 tbsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
For vegan frosting
  • 4 oz vegan cream cheese
  • 2 cup powdered sugar
  • 2 tbsp plant milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake the sugar cookie base
  1. Preheat the oven to 350F and line a 9x13 pan with parchment.
  2. Combine all-purpose flour, powdered sugar, baking powder, and salt, then cut in cold vegan butter until the mixture looks like coarse crumbs.
  3. Add plant milk and vanilla and mix just until a dough forms.
  4. Press the dough evenly into the prepared pan, then bake for 12 minutes.
Make and bake the pumpkin filling
  1. Whisk pumpkin puree, full-fat coconut milk, maple syrup or sugar, cornstarch, pumpkin pie spice, cinnamon, and vanilla until smooth.
  2. Pour the pumpkin filling over the warm crust.
  3. Bake for 20 to 22 more minutes, until the filling is set.
  4. Cool completely, then refrigerate for 2 hours.
Frost and serve
  1. Beat vegan cream cheese, powdered sugar, plant milk, and vanilla until smooth.
  2. Spread the frosting over the chilled bars and slice to serve.

Notes

For the cleanest slices, refrigerate until the frosting is firm (2 hours is the minimum), then cut with a sharp knife wiped between slices. Store covered in the refrigerator for up to 5 days; freezing is yes—freeze unfrosted bars up to 2 months and thaw in the fridge before frosting. For a less sweet bar, reduce the maple syrup or sugar in the filling by 2 to 3 tablespoons.