Vegan Pumpkin Sugar Cookie Bars

Author: Tessa

Published: June 29, 2025

There’s something magical about the smell of cinnamon and pumpkin wafting through the kitchen on a crisp fall afternoon. My love affair with these Sugar Cookie Vegan Pumpkin Bars began years ago when I needed a last-minute dessert for a family potluck. I wanted something soft, chewy, and packed with cozy spice – but completely plant-based. The result? These irresistible bars that disappeared faster than I could say “pumpkin spice!” The secret? A perfect balance of coconut sugar’s caramel notes with pure pumpkin’s earthy sweetness. Even my most skeptical relatives couldn’t believe these tender treats were vegan. Now they’re my go-to for every autumn gathering, from Halloween parties to Thanksgiving dessert tables.

Why You’ll Love These Sugar Cookie Vegan Pumpkin Bars

Let me tell you why these bars have become my autumn obsession—and why you’ll adore them too:

Effortless to make: No fancy equipment needed—just two bowls and a spoon. Even on my busiest days, I can whip these up in under 10 minutes flat.
That perfect texture: Imagine the chewiness of a sugar cookie meeting the moist crumb of pumpkin bread. The coconut oil gives them this irresistible softness that makes you want a second (or third) square.
All the cozy spices: Cinnamon and nutmeg dance with the pumpkin to create that quintessential fall flavor. My kitchen smells like a sweater weather dream every time I bake them.
Vegan magic: No one ever guesses they’re dairy-free! The pumpkin puree and coconut oil work together to keep them decadently rich without any animal products.
Crowd-pleaser approved: From picky kids to dessert snobs, I’ve watched these disappear at every gathering. They’re the peace treaty between health-conscious friends and sugar lovers.

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Ingredients for Sugar Cookie Vegan Pumpkin Bars

Gathering the right ingredients makes all the difference with these bars. Here’s what you’ll need—and trust me, every item plays a special role:

1 cup pumpkin puree (not pumpkin pie filling—that’s too sweet and spiced!)—look for the plain canned stuff or roast your own
1/2 cup coconut sugar, packed—this gives that caramel depth I adore
1/4 cup maple syrup—the real deal, none of that pancake syrup stuff
1/3 cup coconut oil, melted but cooled slightly—this is our magic vegan butter substitute
1 tsp vanilla extract—splurge on the good stuff if you can
2 cups all-purpose flour (or gluten-free blend)—I’ve had great luck with Bob’s Red Mill 1-to-1
1 tsp baking powder—make sure it’s fresh!
1/2 tsp baking soda—this helps them rise just right
1 tsp cinnamon—the heart of fall flavor
1/2 tsp nutmeg—freshly grated if you’re feeling fancy
1/4 tsp salt—balances all that sweetness perfectly

See? Nothing weird or hard-to-find—just pantry staples ready to become something extraordinary.

How to Make Sugar Cookie Vegan Pumpkin Bars

Alright, let’s get baking! These bars come together so easily, but I’ve learned a few tricks over the years to make them absolutely perfect every time. Follow these steps, and you’ll have a pan of autumn magic in no time.

Preparing the Batter

First things first – preheat that oven to 350°F and line your 9×13 inch baking pan with parchment paper. Trust me, you’ll thank me later when those bars pop right out!

Now for the fun part. In a big mixing bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla. Don’t rush this step – you want it smooth and well combined. The mixture will look glossy and smell like a pumpkin spice latte – heavenly!

In another bowl, whisk together all your dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Here’s my secret: I always sift them together to prevent any lumps. It makes such a difference in the final texture!

Now, gently fold the dry ingredients into the wet mixture. I use a wooden spoon and mix just until combined – no overmixing! A few flour streaks are fine; they’ll disappear as you spread the batter. The dough should be thick but spreadable, like a soft cookie dough.

Baking and Cooling

Spread that gorgeous orange batter evenly in your prepared pan. I like to use a small offset spatula to get into the corners – it’s my favorite kitchen tool for this!

Pop it in the oven for 25-30 minutes. At around 20 minutes, start watching for those edges to turn a deep golden brown. The center should spring back lightly when touched. Pro tip: If you insert a toothpick, it should come out with just a few moist crumbs, not wet batter.

Here’s the hardest part – let them cool completely in the pan! I know it’s tempting, but cutting warm bars leads to crumbly disaster. I usually wait at least an hour, then use the parchment paper to lift the whole slab out before slicing into squares.

The wait is worth it – you’ll be rewarded with perfectly chewy, moist bars that hold their shape beautifully. Now try not to eat the whole pan in one sitting (no promises though)!

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Tips for Perfect Sugar Cookie Vegan Pumpkin Bars

After baking dozens of batches, I’ve learned a few tricks that make all the difference with these bars:

Don’t overmix! Stir just until combined – those last few flour streaks will disappear as you spread the batter. Overmixing makes them tough.
Check your oven temp with a thermometer. Ovens lie! Mine runs hot, so I bake at 340°F instead of 350°F.
Cool completely before cutting – I know it’s hard to wait, but warm bars crumble. I pop them in the fridge for 30 minutes if I’m impatient.
Line your pan with parchment paper hanging over the edges – makes cleanup a breeze and gives you perfect lift-out bars every time.
Store airtight with a slice of bread to keep them soft. The bread absorbs excess moisture – magic!

Variations for Sugar Cookie Vegan Pumpkin Bars

One of my favorite things about this recipe? How easily you can jazz it up! Here are the variations I’ve tested and loved over the years:

Chocolate chip surprise: Fold in 1/2 cup vegan chocolate chips—the melty pockets take these from great to “oh wow!”
Nutty crunch: Add 1/3 cup chopped walnuts or pecans for texture contrast (toast them first for extra flavor!)
Spice it up: A pinch of cloves or ginger adds warmth—just don’t overpower the pumpkin
Cream cheese swirl: Dollop vegan cream cheese mixed with maple syrup on the batter before baking
Gluten-free magic: My go-to is Bob’s 1-to-1 blend—works perfectly every time

The base recipe is so forgiving—have fun making it your own!

Serving and Storing Sugar Cookie Vegan Pumpkin Bars

These bars are fantastic fresh from the pan, but here’s how I make them extra special—and keep them tasting amazing for days:

For serving, I love dusting them with powdered sugar (just make sure it’s vegan!) or drizzling with a simple glaze made from powdered sugar and almond milk. Sometimes I’ll warm them slightly and serve with dairy-free vanilla ice cream – pure bliss!

Storage is easy: just pop them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days (if they last that long!). The flavors actually deepen overnight, making them even better the next day. For longer storage, freeze them in a single layer – they thaw perfectly in about 30 minutes.

Nutritional Information

Each delicious bar packs about 180 calories with 7g of good fats from that coconut oil. You’re getting 2g of fiber from the pumpkin and flour – not bad for a sweet treat! Remember, these numbers are estimates (my heavy-handed maple syrup pours might skew things). Exact values will vary based on your specific ingredients and any fun add-ins you throw in!

Frequently Asked Questions

I get asked about these bars all the time—here are the questions that pop up most often in my kitchen and inbox:

Can I use almond flour instead? While almond flour works, it’ll change the texture completely—these will be more dense and moist. I’d recommend using half almond flour and half all-purpose if you go that route, and maybe add an extra 1/4 tsp baking powder.
How do I make these gluten-free? Easy! Just swap in your favorite 1:1 gluten-free flour blend. I’ve had perfect results with Bob’s Red Mill—no other changes needed to the recipe.
My batter seems too thick—should I add liquid? Nope! The thick batter is what gives these their cookie-like texture. Trust the process—it’ll spread beautifully in the pan.
Can I freeze the dough? Absolutely! Portion it into balls, freeze on a tray, then transfer to a bag. When cravings hit, press the frozen dough into a small pan and bake—just add 5 extra minutes.

Got more questions? Drop them in the comments—I love troubleshooting baking adventures with you!

Ready to Bake Some Autumn Magic?

There you have it—my foolproof guide to creating these irresistible Sugar Cookie Vegan Pumpkin Bars that have become the star of every fall gathering in my home. I can’t wait for you to experience that first bite of spiced pumpkin goodness with that perfect sugar cookie chew! Remember, baking is all about joy, so don’t stress about perfection. Even my “ugly” batches still disappeared fast. Now grab that mixing bowl and let’s get baking—I’m already dreaming about your kitchen smelling like cinnamon and pumpkin. Share your creations (and any brilliant twists you invent) in the comments below. Happy baking, friends! For more delicious recipes and cooking tips, check out BBC Good Food.