Ingredients
Equipment
Method
- Preheat the oven to 350°F/180°C and grease and line an 8x8-inch (20x20-cm) baking pan. Set aside. Make sure the oven rack is in the middle of the oven.
- Mix the dry ingredients. In a small bowl, whisk together the all purpose flour, baking powder, baking soda, cornstarch, cream of tartar, and pumpkin pie spices.
- Mix the wet ingredients. In a large bowl with a hand mixer, or in a stand mixer with the paddle attachment, cream together the room temperature vegan butter with the brown sugar, white sugar, and pumpkin. Then, add the vanilla and molasses. Mix again.
- Combine ingredients. Add the dry ingredients to the wet and mix together. The batter will be soft. Spread this into the prepared pan and use a spatula or spoon to help gently press the dough into the corners.
- Bake. Bake uncovered for about 25 minutes. The cookie bars are done when a toothpick inserted into the center pulls out clean. Remove the bars from the oven and place the pan on a wire rack to cool completely.
- Make the frosting. When the pumpkin bars are cool it’s time to make the frosting. In a small saucepan over low-medium heat, combine the vegan butter with brown sugar. Stir until it is completely melted. Let this simmer for 1 minute before removing from the heat for the remainder of the recipe. Add the vanilla and stir. Now add in the powdered sugar and salt. Mix until the frosting is formed. You may need to add a splash of dairy free milk to get the right texture depending on what type of vegan butter you have used.
- Frost the cookies and enjoy!
Notes
How to Store
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- Since there is vegan butter in the frosting, if you have frosted these bars, you should store them in the fridge for best results.
- Fridge: Keep pumpkin bars covered in the fridge for up to 4 days.
- Freezer: You can freeze fully baked and cooled but unfrosted pumpkin bars for up to 2 months in a freezer safe container. Allow the bars to thaw before frosting and serving.