Okay, so it’s fall—my favorite season—and I’m here, in my cozy kitchen, baking my absolute favorite treat: Vegan Pumpkin Cake Bars. Trust me when I say this: they’re everything you want in a dessert. They’re soft, flavorful, and bursting with that cozy pumpkin spice goodness. Plus, they’re completely vegan, so I don’t have to feel guilty about indulging in them.
I’ve made these pumpkin cake bars so many times, and every time I take a bite, I feel like I’m wrapping myself in a warm blanket. They’re the perfect snack with a cup of tea, or honestly, I’ll eat them for breakfast, too (no judgment, right?). If you’re looking for an easy, no-fuss recipe to get into the fall spirit, these cake bars are it. And the best part? You don’t need any expensive ingredients or special tools. Just a few pantry staples and a little bit of time, and you’re good to go.
Let me walk you through it all—step-by-step, from start to finish. I promise you’ll be just as obsessed with these as I am.
Why You’ll Love These Vegan Pumpkin Cake Bars
I get it—when you think “pumpkin treats,” you might be imagining something dense and heavy. But these pumpkin cake bars? They’re the complete opposite. Here’s why they’re a must-try:
Perfect for Fall
There’s something about pumpkin that screams fall. It’s like the ultimate comfort food—smooth, naturally sweet, and packed with that signature autumn flavor. When you bake these, your whole house will smell like cinnamon, nutmeg, and pumpkin goodness. It’s the kind of aroma that invites you to relax with a cozy book and a hot drink. Honestly, these bars will transport you right into the heart of fall, no matter the weather outside.
Dairy-Free and Egg-Free
I went vegan a while ago, and let me tell you, finding treats that are both satisfying and plant-based can sometimes be a challenge. But these vegan pumpkin cake bars are the one. No dairy, no eggs, just delicious, wholesome ingredients. So, if you’re vegan (or just trying to eat more plant-based), you’ll be able to enjoy this treat guilt-free.
Moist, Soft, and Flavorful
What’s the best part about these cake bars? The texture! They’re super soft, moist, and fluffy, just like cake should be. And the flavor? Oh, it’s so good. The blend of cinnamon, nutmeg, and a touch of clove pairs perfectly with the natural sweetness of pumpkin and maple syrup. It’s the kind of flavor that makes you go, “Why haven’t I made this sooner?” And the sweetness is just perfect—not overwhelming, but enough to satisfy your cravings.
Ingredients You’ll Need for Vegan Pumpkin Cake Bars
Okay, now let’s discuss the ingredients. Don’t worry—you don’t need anything special or hard to find. These are the pantry basics that you probably already have in your kitchen.
Pumpkin Puree
This is where the magic happens. Make sure to grab some pure pumpkin puree—not pumpkin pie filling! You want the real deal so that you get that beautiful, natural pumpkin flavor. If you have time, you can even roast your pumpkin and puree it. But let’s be honest—I’m usually in a bit of a rush, so canned pumpkin works just fine. It’s delicious either way.
Vegan Butter
Now, you can’t have a super soft and moist cake without the right fats. That’s where vegan butter comes in. I’ve tried a few different brands, and I stick to what I like best for flavor and texture. You can also use coconut oil, but I prefer the creaminess of vegan butter. Just make sure it’s softened before you start mixing—it’ll make everything smoother.
Spices and Sweeteners
Let’s talk about those warm spices that make this recipe pop. You’ll need cinnamon (the star of the show), plus a bit of nutmeg, cloves, and allspice to really amp up that cozy fall flavor. And for sweetness, I go with maple syrup. It adds a rich, natural sweetness that’s perfect with the pumpkin. You could use sugar, but maple syrup is the right choice.
Flour Options
I usually use all-purpose flour because it gives the best texture, but if you’re looking for something a bit more wholesome, whole wheat flour works well, too. And for those of you who are gluten-free, no worries—you can swap it for a 1:1 gluten-free flour blend. Whatever you choose, make sure you’re using the correct measurements to keep that perfect texture.
Instructions to Make Vegan Pumpkin Cake Bars
Now for the fun part! Let’s get these cake bars into the oven.
Prep the Wet Ingredients
Preheat your oven to 350°F (175°C). Then, grab a large mixing bowl and combine your pumpkin puree with the softened vegan butter. Please stir it until it’s nice and smooth. Next, add the maple syrup and then throw in your spices—cinnamon, nutmeg, cloves, and allspice. Trust me, it smells amazing already. Stir everything together until it’s well mixed.
Mix the Dry Ingredients
In another bowl, combine your flour, baking soda, and a pinch of salt. I like to sift them together to make sure everything is evenly distributed. Once that’s done, slowly add the dry ingredients to the wet mixture. I usually fold the dry into the damp, using a spatula to keep things nice and light. You don’t want to overmix it—just enough to combine everything.
Bake Them to Perfection
Now, pour your batter into a greased or parchment-lined baking pan. I usually use an 8×8-inch pan, but you can also use a 9×9-inch pan if you want thinner bars. Spread the batter evenly, and then pop it in the oven for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean but still a little moist. These bars stay nice and soft, so don’t overbake them.
Tips for Making the Best Vegan Pumpkin Cake Bars
I’ve made these bars many times, and I’ve learned a few things along the way that will help you, too.
Adjusting Sweetness
If you like things a little sweeter, feel free to add a bit more maple syrup. You can also try coconut sugar or even a little agave nectar if that’s your thing. Just remember that the pumpkin itself adds a bit of natural sweetness, so you don’t need to go overboard.
Substituting Ingredients
Don’t have vegan butter? No problem. If you want a lower-fat version, you can use coconut oil or even applesauce. If needed, you can substitute the flour with a gluten-free blend. I love how versatile this recipe is—don’t hesitate to customize it to suit your tastes!
Keeping Them Moist
If you want these bars to stay perfectly moist (like they always do for me), make sure you’re not overmixing the batter. Also, check them early in the oven—when they’re done, they should be soft and not dry.
How to Serve and Store Vegan Pumpkin Cake Bars
So, you’ve made these beautiful cake bars. Now, what’s next?
Serving Suggestions
These bars are perfect on their own, but if you want to make them extra special, try topping them with a vegan cream cheese frosting or even a maple glaze. To add some crunch, you can top it with chopped nuts if you’d like.
Storage Tips
If you have any leftovers (which I doubt will happen), you can store them in an airtight container in the fridge for up to 5 days. Or, if you want to save them for later, you can freeze them for up to two months. Just make sure they’re wrapped up tightly!
How Long They Stay Fresh
These bars keep well, mainly because of the pumpkin’s natural moisture. If stored in the fridge, they’ll stay fresh for about five days, but they’re so good they won’t last that long.
FAQ Section About Vegan Pumpkin Cake Bars
Can I Make These Pumpkin Cake Bars Gluten-Free?
Feel free to swap the all-purpose flour for a 1:1 gluten-free flour blend. They’ll still turn out delicious!
How Can I Add More Spice to My Pumpkin Cake Bars?
If you love a spicier kick, feel free to add extra cinnamon, nutmeg, or even some ground ginger. It’s all about how you like it!
Can I Make These Bars Ahead of Time?
For sure! These bars taste better the next day. Make them ahead of time, and they’ll be even more flavorful.
What Other Toppings or Frostings Go Well with Vegan Pumpkin Cake Bars?
I love vegan cream cheese frosting or a simple maple glaze on top. For a little crunch, you could also sprinkle on some chopped pecans or walnuts.
Conclusion For Vegan Pumpkin Cake Bars
I hope you give these Vegan Pumpkin Cake Bars a try—honestly, they’re the perfect fall treat. Every bite is like a warm hug, and they’re so easy to make. I promise, once you try them, you’ll be baking them all season long. So, what are you waiting for? Get in the kitchen, make these bars, and enjoy the cozy, comforting flavors of fall!
Vegan Pumpkin Cake Bars
Ingredients
- 1 ½ cups pumpkin puree canned or homemade
- ½ cup vegan butter softened
- ½ cup maple syrup
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour or gluten-free flour blend
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- ¼ cup plant-based milk any variety
Instructions
- Set your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a spacious bowl, mix together the pumpkin puree, softened vegan butter, maple syrup, and vanilla extract. Stir until smooth and well-mixed.
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice until thoroughly blended.
- Slowly incorporate the dry ingredients into the wet mixture, stirring lightly until just combined. Add the plant-based milk and mix until the batter becomes smooth and thick.
- Transfer the batter into the prepared pan, smoothing it out into an even layer.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean but slightly moist.
- Allow the bars to cool entirely in the pan before slicing them into squares.
- Serve and enjoy!
Notes
- For extra sweetness, you can top the bars with a light dusting of powdered sugar or a drizzle of vegan cream cheese frosting.
- You can substitute coconut oil or applesauce for the vegan butter.
- Add-ins like chocolate chips or chopped nuts can be folded into the batter for added texture.