Vegan Pumpkin Cake Bars

These Vegan Pumpkin Cake Bars are everything you want in a fall dessert: moist, fluffy, warmly spiced, and finished with a luscious vegan cream cheese-style frosting. Baked in a sheet pan and cut into bars, they’re perfect for sharing at autumn gatherings, potlucks, or cozy nights in. Easy to make, crowd-pleasing, and totally dairy-free and egg-free.

Why You’ll Love This Recipe

• Perfect for Fall: The warm cinnamon and nutmeg spice blend makes this the ultimate seasonal treat.

• Extra Fluffy Texture: Thanks to pumpkin puree and flax eggs, these bars are soft, tender, and never dry.

• Feeds a Crowd: This sheet pan recipe makes 20 generous bars, ideal for holiday parties or meal prep.

• Frosting Heaven: The rich, creamy vegan buttercream-style frosting balances the spiced cake perfectly.

• Customizable: Easily make it gluten-free or reduce the fat with simple swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cake:

• 2 tablespoons ground flaxseeds

• 5 tablespoons water

• 15 ounces canned pumpkin puree

• 1 cup melted coconut oil (refined for neutral flavor)

• 1½ cups granulated sugar

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 2 teaspoons cinnamon

• ½ teaspoon nutmeg

• 1 teaspoon salt

For the Frosting:

• 8 tablespoons (½ cup) vegan butter, softened

• 3 cups powdered sugar

• 1 teaspoon apple cider vinegar

• ½ teaspoon pure vanilla extract

• 1–2 tablespoons non-dairy milk, as needed

Directions

1. Prepare the Flax Eggs:
   In a small bowl, mix ground flaxseeds and water. Set aside for 5–10 minutes to thicken.

2. Make the Cake Batter:
   Preheat oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan.
   In a large bowl, whisk together pumpkin puree, melted coconut oil, sugar, and flax eggs until smooth.
   Add flour to the wet ingredients, then sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt on top. Stir until just combined.

3. Bake the Cake:
   Pour the batter into the prepared pan and spread evenly.
   Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   Let the cake cool completely in the pan before frosting.

4. Make the Frosting:
   Beat softened vegan butter with a hand mixer until creamy (about 2 minutes).
   Add powdered sugar, apple cider vinegar, and vanilla extract. Beat until smooth.
   Add non-dairy milk one tablespoon at a time until desired consistency is reached.

5. Frost and Slice:
   Once the cake is fully cooled, spread the frosting evenly over the top.
   Slice into 20 bars and serve.

Servings and timing

Servings: 20
Prep time: 15 minutes
Cook time: 25 minutes
Cooling time: 30 minutes
Total time: 1 hour 10 minutes

Variations

• Gluten-Free: Use a high-quality gluten-free flour blend in place of all-purpose flour.

• Lower Fat: Swap half of the oil for unsweetened applesauce.

• Mini Cake Bites: Bake in a mini muffin tin for bite-sized pumpkin treats.

• Add-ins: Stir in chopped walnuts or pecans for extra texture.

• Spice It Up: Add a pinch of cloves or allspice for deeper fall flavor.

Storage/Reheating

• Room Temperature: Store frosted bars covered for 2–3 days.

• Refrigerator: Keep in an airtight container for up to 5 days.

• Freezer: Freeze bars (frosted or unfrosted) for up to 2 months. Thaw in the fridge overnight before serving.

• Note: Always let the cake cool completely before frosting to prevent melting.

FAQs

Can I make these bars without frosting?

Yes, the cake is delicious on its own or dusted with powdered sugar.

What’s the best oil to use?

Refined coconut oil offers a neutral taste. You can also use avocado oil, canola oil, or melted vegan butter.

Do I need to use canned pumpkin puree?

Yes, canned pumpkin provides consistent moisture and texture. Homemade puree works if it’s thick and not watery.

Can I cut the recipe in half?

Yes. Bake in a 9×13-inch pan and reduce baking time slightly (start checking at 20 minutes).

Can I use whole wheat flour?

You can, but the bars will be denser. Consider using half all-purpose and half whole wheat for balance.

How do I know the cake is done?

A toothpick inserted into the center should come out clean or with just a few moist crumbs.

What’s the purpose of apple cider vinegar in the frosting?

It adds tang, mimicking cream cheese and balancing the sweetness.

Can I make this recipe ahead?

Yes. Bake and frost the day before serving, and store in the fridge.

Can I add pumpkin spice?

Absolutely. Swap out cinnamon and nutmeg for 2½ teaspoons of pumpkin pie spice.

Are these bars freezer-friendly?

Yes. Freeze individually wrapped bars or in a sealed container for easy grab-and-go treats.

Conclusion

These Vegan Pumpkin Cake Bars are the perfect way to embrace the cozy flavors of fall. Light, fluffy, and topped with a dreamy vegan frosting, they’re ideal for sharing and guaranteed to be a hit at any gathering. Whether for a celebration or just a sweet seasonal snack, this easy-to-make recipe delivers all the pumpkin spice goodness you crave—without the eggs or dairy.