Go Back

Sugar Cookie Vegan Pumpkin Bars

Sugar cookie vegan pumpkin bars with a golden shortbread-style base and a smooth pumpkin spice filling baked until set. Finished with dairy-free cream cheese frosting swirled on top for a creamy, sliceable dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
chill 2 minutes
Total Time 52 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 340
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
  • 1 9x13 pan
  • 1 mixing bowl

Method
 

Prep and bake the sugar cookie crust
  1. Preheat oven to 350F and line a 9x13 pan with parchment; keep the parchment flat so the bars lift out cleanly after baking.
  2. Combine all-purpose flour, powdered sugar, baking powder, and salt, then cut in cold vegan butter until the mixture looks sandy with small butter pieces.
  3. Add plant milk and vanilla and mix just until a dough forms, then press it evenly into the prepared pan.
  4. Bake the crust for 12 minutes, until lightly golden at the edges and set in the center.
Make the pumpkin filling and bake
  1. Whisk pumpkin puree, full-fat coconut milk, maple syrup or sugar, cornstarch, pumpkin pie spice, cinnamon, and vanilla until smooth and free of lumps.
  2. Pour the pumpkin filling over the warm crust, spreading gently to cover the surface.
  3. Bake for 20-22 more minutes, until the filling is set with a slight jiggle that doesn’t look wet.
  4. Cool completely, then refrigerate for 2 hours so the bars slice cleanly.
Frost and finish
  1. Beat vegan cream cheese, powdered sugar, plant milk, and vanilla until smooth and spreadable.
  2. Spread frosting over the chilled bars, smoothing the top and leaving a lightly swirled look if desired.

Notes

For the cleanest slices, chill until fully firm (2 hours minimum) and use an unmolding lift via the parchment. Store covered in the refrigerator up to 4 days; freeze unfrosted bars for up to 2 months (thaw overnight in the fridge) and frost after thawing. For a lighter option, use reduced-sugar vegan cream cheese frosting or cut powdered sugar by 1/4 cup while keeping texture by adding an extra teaspoon plant milk if needed.