I remember the first time I made Vegan Pumpkin Delight Bars. It was a chilly autumn afternoon, and I wanted to bake something special. I found this recipe for Vegan Pumpkin Delight Bars in an old cookbook. The moment I read it, I knew I had to try it. The warm spices and the creamy pumpkin filling sounded perfect for the season.
Gathering Ingredients
To make these Vegan Pumpkin Delight Bars, I gathered all the ingredients from my kitchen. I needed pumpkin puree, oats, almond flour, and maple syrup. I also grabbed some cinnamon and nutmeg to add warmth and flavor. As I mixed everything together, the sweet scent filled my home, making me feel cozy and happy. I couldn’t wait to taste the delicious bars!
Baking with Love
Baking these Vegan Pumpkin Delight Bars was like a little adventure. I poured the mixture into a baking dish and placed it in the oven. While it baked, I cleaned up my kitchen and danced a little to my favorite music. The aroma of pumpkin and spices drifted through the air, and I felt excited. After what felt like forever, I finally pulled them out of the oven. They were golden brown and looked amazing!
Once the Vegan Pumpkin Delight Bars cooled, I cut them into squares. The first bite was heavenly! They were soft and sweet, with just the right amount of spice. I shared them with my family, and everyone loved them. Making Vegan Pumpkin Delight Bars turned into a fun family moment. I felt so proud to have created something special and delicious!
Table of Contents
Chef’s Notes- Vegan Pumpkin Delight Bars
- Ensure that the crust mixture is well combined and compacted. This prevents it from crumbling. If it feels too dry, gradually add more melted coconut oil until you reach the right consistency.
- Blend the filling until completely smooth for the creamiest texture. Stop occasionally to scrape down the sides of the blender or food processor, ensuring all ingredients are evenly incorporated.
- Customize the spice level to your taste. A pinch of cinnamon or extra pumpkin pie spice can enhance the warmth and richness of the pumpkin flavor.
- These bars are delicious with a dollop of coconut whipped cream or a scoop of vegan ice cream. A light dusting of extra pumpkin pie spice adds an elegant touch.
- Keep the bars refrigerated to maintain their structure and freshness. They also freeze well, making them a great make-ahead dessert option.
- Consider adding chopped nuts or vegan chocolate chips to the filling for added texture and flavor. Swirling in a layer of vegan caramel sauce can elevate the dessert to a decadent treat.
Vegan Pumpkin Delight Bars
Dive into the ultimate fall treat with these Vegan Pumpkin Delight Bars! Crafted for simplicity and bursting with rich pumpkin flavors, this recipe blends wholesome ingredients into a creamy, dreamy dessert. Perfectly gluten-free and plant-based, these bars offer a delightful balance of sweetness and spice, making them an irresistible addition to your autumn gatherings. Whether you’re a seasoned baker or a kitchen newbie, these bars are sure to impress with their no-fuss crust and luscious filling. Embrace the season with every bite of this cozy, healthy indulgence!
4
bars30
minutes1
hour15
minutes284
kcal6
hours7
hours45
minutesKeep the screen of your device on
Ingredients
- For Serving
Optional coconut whipped cream
- Base Layer:
¾ cup cup rolled gluten-free oats
1 cup finely ground almond flour
¼ teaspoon Himalayan sea salt
1 tablespoon coconut sugar
½ tablespoon tablespoon pure maple syrup
½ tablespoon melted coconut oil
- Pumpkin Filling:
2 cup pumpkin purée
3 tablespoon maple syrup
3 tablespoon coconut sugar
3 tablespoon unsweetened almond milk
1 ½ teaspoon cornstarch
1 teaspoon pumpkin pie spice
¼ teaspoon teaspoon sea salt
- Alternative Ingredients:
Almond Flour: Can be substituted with hazelnut flour or oat flour for those with nut allergies.
Coconut Oil: Use melted butter or a neutral vegetable oil like canola for a different flavor profile.
Maple Syrup: Agave nectar or honey for non-vegan can replace maple syrup.
Coconut Sugar: Brown sugar or coconut palm sugar are suitable alternatives.
Pumpkin Purée: Sweet potato purée or butternut squash purée can be used as a substitute.
Unsweetened Almond Milk: Any plant-based milk such as soy oat, or cashew milk can replace almond milk.
Cornstarch: Arrowroot powder or tapioca starch can be used in place of cornstarch for thickening.
Pumpkin Pie Spice: A blend of cinnamon ginger, nutmeg, and cloves can be used if pumpkin pie spice is unavailable.
Directions
- Prepare the Oven and Baking Dish: Begin by heating your oven to 350°F (176°C). Line a standard 8×8-inch baking pan with parchment paper, adjusting the size if you plan to change the batch size.
- Create the Crust: In a personal blender or food processor, pulse the rolled oats until they resemble fine oat flour. If opting for raw almonds instead of almond flour, combine them with the oats at this stage. Add the ground almond flour, sea salt, and coconut sugar, then blend again until well mixed. Pour in the maple syrup and melted coconut oil, blending until the mixture is cohesive. You may need to scrape down the sides to ensure everything is evenly combined. If the mixture is too dry, add an extra tablespoon of coconut oil.
- Form the Crust Layer: Transfer the crust mixture into the prepared baking dish. Shake the dish to evenly spread the crust, then place another sheet of parchment paper on top. Using a flat-bottomed object like a measuring cup, press the crust firmly into an even layer. Bake the crust for 20 minutes, then remove it from the oven to cool while you prepare the filling.
- Blend the Filling: In the blender or food processor, combine the pumpkin purée, maple syrup, coconut sugar, almond milk, cornstarch, pumpkin pie spice, and sea salt. Blend until the mixture is smooth, ensuring all ingredients are well incorporated. Taste the filling and adjust sweetness or spice levels as desired, adding more syrup or spices if needed.
- Assemble and Bake: Once the crust has cooled, pour the pumpkin filling over it. Gently tap the baking dish on the counter to eliminate any air bubbles. Return the dish to the oven and bake for an additional 50 minutes to 1 hour. The filling should appear slightly jiggly and have a cracked top when done.
- Cool and Set: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, loosely cover with plastic wrap or foil and refrigerate for 4-6 hours, preferably overnight, to allow the bars to fully set.
- Serve: Lift the set bars from the baking dish using the parchment paper. Slice into 4 equal portions, trimming the edges for a polished look if desired. Serve chilled with a topping of coconut whipped cream and a sprinkle of extra pumpkin pie spice or cinnamon for added flavor. Store any leftovers in the refrigerator for up to 3 days.
Equipment
- personal blender
- food processor
- measuring cups and spoons
- baking sheet
- mixing bowls
Nutrition Facts
- Calories: 284kcal
- Fat: 18g
- Saturated Fat: 7.6g
- Cholesterol: 0mg
- Sodium: 60mg
- Potassium: 350mg
- Carbohydrates: 28.7g
- Fiber: 4.9g
- Sugar: 15.6g
- Protein: 5.9g
- Vitamin A: 15IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 2mg
FAQ-Vegan Pumpkin Delight Bars
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin purée! Just make sure to cook and blend the pumpkin until smooth. It may have a slightly different flavor and texture compared to canned.
How do I store leftovers?
Store any leftover bars in an airtight container in the refrigerator for up to 3 days. They also freeze well for longer storage.
Can I make this recipe nut-free?
Absolutely! Substitute almond flour with oat flour and use a seed-based milk like oat or rice milk instead of almond milk to keep it nut-free.
Is there a substitute for maple syrup?
Yes, you can use agave nectar or honey (if not strictly vegan) as alternatives to maple syrup. Adjust the sweetness to your preference.
What should I do if the filling is too runny?
If the filling seems too runny before baking, you can add an extra teaspoon of cornstarch to thicken it. Ensure you blend it well before pouring it over the crust.
