Introduction
As the leaves change and the air turns crisp, nothing satisfies a seasonal craving quite like the perfect pumpkin dessert. These Sugar Cookie Vegan Pumpkin Bars are the ultimate autumnal mashup, combining the chewy, buttery texture of a classic sugar cookie base with a creamy, deeply spiced pumpkin pie filling. Not only are they entirely plant-based, making them accessible for many dietary needs, but they are also significantly easier to slice and serve than a traditional pie. This recipe is a guaranteed crowd-pleaser, delivering all the comforting flavors of the holidays in a convenient, irresistible bar format.
Ingredients
- For the Sugar Cookie Base:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (115g) vegan butter, softened (or margarine)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Pinch of salt
- For the Vegan Pumpkin Filling:
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ½ cup (100g) packed light brown sugar
- ¼ cup (60ml) unsweetened plant milk (almond or oat works well)
- 2 tablespoons cornstarch (or arrowroot powder)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×9 inch (23×23 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Prepare the Sugar Cookie Base: In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. Add the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Tip: Do not overmix; the dough should just come together.
- Press the Base: Press the sugar cookie dough evenly into the bottom of the prepared baking pan. Prick the base lightly with a fork a few times to prevent bubbling. Bake the base for 10 minutes to set it slightly.
- Mix the Filling: While the base is baking, combine the pumpkin puree, brown sugar, plant milk, cornstarch, pumpkin pie spice, and cinnamon in a medium bowl. Whisk until the mixture is completely smooth and there are no lumps of cornstarch remaining.
- Assemble and Bake: Pour the pumpkin filling evenly over the partially baked sugar cookie base. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the center is mostly set and only slightly jiggly. Tip: If the edges start to brown too quickly, loosely tent the pan with foil.
- Cool Completely: Remove the bars from the oven and let them cool on a wire rack to room temperature. This step is crucial for the filling to fully set. Once cooled, refrigerate for at least 2 hours before lifting the bars out of the pan using the parchment paper overhang and slicing into nine squares.
Nutritional Information
Based on 9 servings, each bar is estimated to contain approximately 270-320 calories. These bars are rich in Vitamin A, provided by the pumpkin, which supports immune function and eye health. They also offer a good source of dietary fiber. While these are a treat, the use of whole pumpkin puree ensures they are more nutrient-dense than traditional sugar cookie recipes. They are cholesterol-free due to the absence of animal products.
Storage
Store leftover Sugar Cookie Vegan Pumpkin Bars in an airtight container. They can be kept at room temperature for up to 2 days, but for optimal freshness and texture, refrigeration is recommended. When stored in the refrigerator, the bars will last for 5 to 7 days. These bars also freeze well: wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
These bars are best served chilled or at room temperature, perhaps dusted lightly with powdered sugar or drizzled with a simple vegan cream cheese frosting. For an extra decadent treat, serve them alongside a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. This recipe is wonderfully versatile; consider adding a tablespoon of finely chopped pecans to the sugar cookie base for added crunch, or substituting the pumpkin pie spice with cardamom and ginger