The Vegan Libby’s Pumpkin Bars are comforting and delicious. We made them with pumpkin puree, flour, sugar, butter, baking soda and powder, vegan egg replacement, cinnamon, pumpkin pie spice, cream cheese, milk, and vanilla extract. They contain 3 grams of fiber and 350 calories per serving. Prepare these bars in just 45 minutes and serve as a sweet treat. Store these Vegan Libby’s Pumpkin Bars for five days in the refrigerator. You may pair them with vegan vanilla ice cream, pecan cookies, cinnamon toast, apple slices, apple crisp, vegan pumpkin spice latte, banana bread, or hot chocolate.
STATS:
- Calories: 350 kcal
- Preparation time: 20 minutes
- Serving size: 1 bar
- Cooking time: 25 minutes
- Total time: 45 minutes
- Course: Dessert
- Diet: Vegan
- Cuisine: American
- Serving: 24 bars
EQUIPMENT:
- 12 × 17-inch half-sheet baking pan
- Large mixing bowl
- Electric hand mixer
- Measuring cups and spoons
- Fine-mesh sieve
- Rubber spatula
- Whisk
- Toothpick
- Medium mixing bowl
- Cooling rack
- Baking paper
- Offset spatula
- Knife
INGREDIENTS:
PUMPKIN BARS:
- 15 oz Libby’s Pumpkin Puree
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1½ cups white granulated sugar
- 2 tsp baking powder
- One cup softened vegan butter
- 4 large vegan egg replacements (made with 4 tbsp ground flaxseed + 10 tbsp water)
- 1 tsp baking soda
- Half tsp salt
- 1 tsp pumpkin pie spice
VEGAN CREAM CHEESE FROSTING:
- 5 cups confectioners’ sugar
- Quarter cup softened vegan butter
- 1 tsp pure vanilla extract
- 1–3 tbsp unsweetened vegan milk
- 8 oz softened vegan cream cheese
INGREDIENT NOTES:
LIBBY’S PUMPKIN PUREE:
- It gives the pumpkin bars their rich pumpkin flavor and soft texture. Use plain pumpkin puree instead of pumpkin pie filling for better results. You may use butternut squash puree as another option.
ALL-PURPOSE FLOUR:
- This flour provides structure and holds the bars together while baking. It also makes a soft, cake-like texture. Include whole-wheat pastry flour as a replacement.
PUMPKIN PIE SPICE:
- It gives the bars a classic autumn flavor to the recipe. This spice blend makes the pumpkin flavor more flavorful. You may use a mixture of cinnamon, ginger, nutmeg, and a small amount of cloves as an alternative.
VEGAN CREAM CHEESE:
- This cream cheese provides a smooth and slightly tangy taste to the frosting. This balances the sweetness of the pumpkin bars and makes a classic frosting. Utilize thick vegan Greek-style yogurt if you are not using vegan cream cheese.
VANILLA ESSENCE:
- It gives the frosting a gentle sweet aroma and helps bring all the flavors together. It adds extra depth without overpowering the pumpkin. Replace vanilla extract with vanilla bean paste as a substitute.
INSTRUCTIONS:
- First, mix 4 tbsp ground flaxseed with 10 tbsp water for ten minutes.
- Include baking paper in the pan, then spray the sides and warm the oven to 350°F.
- Beat softened vegan butter and white sugar in the bowl for 3 minutes and include the flax mixture slowly.
- Whisk flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a different bowl.
- Combine the dry and wet mixture properly and mix the pumpkin puree.
- Spread the batter in the pan and bake for 25 minutes, then cool the pan on a cooling rack.
- Now beat the softened vegan cream cheese and vegan butter, then add vanilla extract.
- On low speed, slowly add confectioners’ sugar and beat the ingredients to make the frosting smooth.
- Add 1 tbsp vegan milk at a time to make the right thickness of the mixture.
- Spread the frosting evenly on the cooled pumpkin bars, cut them into 24 bars, then serve.
SERVING SUGGESTIONS:
WARM DRINKS:
- Vegan Pumpkin Spice Latte
- Cinnamon Apple Tea
- Vanilla Chai
- Hot Chocolate
BREAKFAST & BRUNCH:
- Vegan Apple Cinnamon Oatmeal
- Pumpkin Overnight Oats
- Vegan Banana Bread
- Cinnamon Toast
DESSERT:
- Vegan Vanilla Ice Cream
- Coconut Whipped Cream
- Vegan Caramel Sauce
- Cinnamon Apples
FRUIT:
- Apple Slices
- Pear Slices
- Fresh Berries
- Orange Segments
TIPS:
- Use pumpkin puree instead of pumpkin pie filling to not make the bars too sweet.
- Avoid mixing the batter too much so the bars stay soft and delicious.
- Cool the warm bars completely to not melt the frosting and spread it evenly.
- You should make the vegan butter and cream cheese soft, then add them so they blend easily.
STORAGE INFORMATION:
FRIDGE:
- Put the frosted pumpkin bars in a closed box for five days.
FREEZER:
- Keep the bars for 3 months in the freezer.
FAQs:
Can I make these pumpkin bars without Libby’s pumpkin puree?
- Yes, you may use any other pumpkin puree of your choice.
Can I make less frosting?
- Yes, you may make half of the frosting for a thinner layer or less sweetness.
What makes the bars too dense?
- Mixing the batter too much and using extra pumpkin puree makes them dense.
Is chocolate good to include in this dessert?
- Yes, you may add vegan chocolate chips in the batter for a chocolate taste.
NUTRITIONAL INFORMATION:
Calories: 350 kcal
Net carbs: 50 g
Iron: 1.5 mg
Total carbs: 53 g
Vitamin A: 2,500 IU
Fiber: 3 g
Calcium: 35 mg
Protein: 3 g
Sodium: 220 mg
Potassium: 100 mg
