Vegan Frosted Pumpkin Bars ~ FREE of dairy and gluten!

Name: Vegan Frosted Pumpkin Bars ~ FREE of dairy and gluten!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon ground flax; 2 tablespoons warm water; 2 cups almond flour (superfine, blanched); 1/2 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; ¼ teaspoon salt; ½ teaspoon baking soda; ¼ teaspoon baking powder; ¼ cup smooth cashew butter; 2 tablespoons coconut oil, melted; 1/4 cup + 2 tablespoons coconut sugar; 1 teaspoon vanilla extract; 2 tablespoons nondairy milk; 1 cup organic canned pumpkin; 1/2 cup (1 stick) dairy-free butter, softened; 2 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1-2 tablespoons nondairy milk (as needed)

8 steps

Prep:15minCook:35min

These Vegan Frosted Pumpkin Dream Bars are one of my favorite fall treats. They're hearty yet soft and have the perfect amount of pumpkin flavor, all brought together with an easy dairy-free buttercream frosting. Keep scrolling for the recipe! Look, I'm going to spare you the excuse of why we're baking with pumpkin before it's

Updated at: Wed, 11 Dec 2024 09:33:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories219.7 kcal (11%)

Total Fat14.1 g (20%)

Carbs21.8 g (8%)

Sugars19 g (21%)

Protein3 g (6%)

Sodium57.5 mg (3%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1 tablespoonground flax

2 tablespoonswater

warm

2 cupsalmond flour

superfine, blanched

½ teaspooncinnamon

1 teaspoonpumpkin pie spice

¼ teaspoonsalt

½ teaspoonbaking soda

¼ teaspoonbaking powder

¼ cupcashew butter

smooth

2 tablespoonscoconut oil

melted

¼ cupcoconut sugar

1 teaspoonvanilla extract

2 tablespoonsnondairy milk

1 cupcanned pumpkin

organic

½ cupdairy-free butter

softened

2 ½ cupspowdered sugar

½ teaspoonvanilla extract

1 tablespoonsnondairy milk

as needed

Instructions

Step 1

Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper and spray with nonstick cooking spray

Step 2

Make a “flax egg” by mixing together ground flax and hot water. Set aside

Step 3

In a large bowl combine almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder & salt

Step 4

In a separate large bowl whisk together cashew butter, coconut oil and flax egg. Then whisk in coconut sugar, vanilla and milk. Lastly whisk in pumpkin until fully combined

Step 5

Add dry ingredients to wet ingredients and combine well

Step 6

Transfer mixture to baking dish and bake for 33-38 minutes, or until a toothpick comes out clean. Allow cool for at least 30 minutes, but closer to an hour is better (at room temp or in the fridge)

Step 7

To make the frosting, use a stand or hand mixer to cream the butter until soft & fluffy. Beat in the powdered sugar 1/2 cup at a time. Add dairy-free milk a splash at a time until reaches a smooth and spreadable consistency. Lastly beat in vanilla extract

Step 8

Once the bars are completely cooled, top with the frosting, and cut into 16-20 pieces. Store in the refrigerator for up to a week

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