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Sugar Cookie Vegan Pumpkin Bars

Sugar cookie vegan pumpkin bars with a buttery golden crust and a smooth pumpkin spice filling baked until set. Finish with a dairy-free cream cheese frosting swirl for a classic bar dessert with a cozy fall flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
h 2 minutes
Total Time 1 hour 12 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
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 & bake the sugar cookie crust
  1. Preheat the oven to 350F and line a 9x13 pan with parchment for easy lifting. Set the pan aside with the parchment forming an overhang.
  2. Combine all-purpose flour, powdered sugar, baking powder, and salt, then cut in the cold vegan butter until the mixture looks like coarse crumbs. You should still see small bits of butter for a tender crust.
  3. Add plant milk and vanilla and mix until a dough forms. The dough should come together without dry patches.
  4. Press the dough evenly into the lined pan. Flatten it to the edges so the filling bakes uniformly.
  5. Bake the crust for 12 minutes at 350F, until it looks lightly set and just beginning to turn golden. The crust should smell baked and hold its shape.
Make the pumpkin filling & finish baking
  1. Whisk pumpkin puree, full-fat coconut milk, maple syrup or sugar, cornstarch, pumpkin pie spice, cinnamon, and vanilla until smooth. Scrape the bowl so no cornstarch streaks remain.
  2. Pour the pumpkin filling over the warm crust and tap the pan gently to level the top. Make sure the filling reaches the edges.
  3. Bake 20-22 more minutes at 350F until the filling is set. Look for a slight jiggle in the center that holds its shape as you move the pan.
  4. Cool the bars completely, then refrigerate for 2 hours to fully firm the filling. The top should feel cold and stable when you touch the edges.
Frost & serve
  1. Beat vegan cream cheese, powdered sugar, plant milk, and vanilla until smooth. The frosting should be thick enough to spread without sliding.
  2. Spread the frosting over the chilled bars in an even layer. For a swirled look, use the back of a spoon to create gentle ridges.

Notes

Pro tip: If your crust seems dry when pressing, press firmly while warm so it compacts evenly. Store in the refrigerator up to 5 days in a sealed container. Freezing: freeze frosted bars up to 2 months, thaw overnight in the fridge. Dietary swap: for a refined-sugar option, use maple syrup alone for the filling (replace the maple syrup or sugar amount 1:1 by weight/volume as available).