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Sugar Cookie Vegan Pumpkin Bars

Sugar cookie vegan pumpkin bars with a golden cookie crust and a smooth pumpkin spice filling, finished with a tangy dairy-free frosting swirl. Baked until set and chilled for clean slices with a tender, bar-cookie texture.
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Prep Time 20 minutes
Cook Time 50 minutes
chill 2 hours
Total Time 3 hours 10 minutes
Servings: 16 servings
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

Method
 

Prep and bake the sugar cookie crust
  1. Preheat the oven to 350F and line a 9x13 pan with parchment for easy release.
  2. In a mixing bowl, combine all-purpose flour, powdered sugar, baking powder, and salt, then cut in cold vegan butter until the mixture looks like coarse crumbs.
  3. Add plant milk and vanilla, then mix just until a dough forms and holds together.
  4. Press the dough evenly into the lined pan and bake for 12 minutes, until the crust looks set and lightly golden at the edges.
Bake the pumpkin filling
  1. Whisk pumpkin puree, full-fat coconut milk, maple syrup or sugar, cornstarch, pumpkin pie spice, cinnamon, and vanilla until smooth with no lumps.
  2. Pour the pumpkin filling over the warm crust and spread into an even layer.
  3. Bake for 20-22 minutes at 350F, until the center is set and the filling no longer jiggles like liquid.
  4. Cool to room temperature, 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 the frosting over the chilled bars and finish with swirls for a bakery-style top.

Notes

For the cleanest bars, chill until fully firm (at least 2 hours) before slicing. Store covered in the refrigerator for up to 5 days; freeze frosted or unfrosted bars for up to 2 months (thaw overnight in the fridge). If you want a lower-sugar option, swap the maple syrup/sugar in the filling with an equal-measure granulated substitute designed for baking, and check sweetness after cooking.