Name: Vegan Pumpkin Pie Bars Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: PT-491277H16M50S
Cuisine: American
Ingredients: 1 cup rolled oats; 1 ½ cups all-purpose flour; ¼ teaspoon salt; 2 tablespoons sugar; 1 tablespoon maple syrup; 4–5 tablespoons melted vegan butter; 2 ¾ cups pumpkin purée; ¼ cup maple syrup; ¼ cup sugar; ¼ cup almond milk; 1 ½ tablespoons cornstarch; 1 ¾ teaspoons pumpkin pie spice; ¼ teaspoon salt; Vegan whipped cream

Jump to Recipe·4 from 78 reviews

If you’re craving a cozy, spiced dessert that brings all the warmth of autumn into every bite, you’re going to love this Vegan Pumpkin Pie Bars Recipe. It’s a delightful twist on traditional pumpkin pie but in a convenient bar form that’s perfect for sharing or savoring on your own. The crust is buttery and crisp, the pumpkin filling is luxuriously smooth and packed with the season’s signature spices, and the whole thing comes together with simple, wholesome ingredients that make it a standout anytime you want a sweet treat with a plant-based flair.

Ingredients You’ll Need

A clear round bowl in the center holds a mixture with one layer of white flour around the edges and a shiny golden liquid filling the center. The mixture has a smooth and slightly bubbly texture. Around the bowl on a white marbled surface are four small white bowls: the top right bowl contains a thick brown paste, the bottom right bowl holds a darker brown liquid, the bottom center bowl has a small amount of brown powder, and the top left bowl has a creamy white liquid with a gold handle attached. There are some scattered pieces of oats or grains on the surface near the bowls. Photo taken with an iphone --ar 4:5 --v 7

Getting these bars just right relies on a handful of straightforward ingredients, each bringing its unique touch to the final result. Whether it’s the hearty oats for texture or the fragrant pumpkin pie spice that gives these bars their soul, every component plays an essential role in crafting this comforting dessert.

Rolled oats (1 cup): Blended into a fine flour, they add a mild nuttiness and a slightly chewy texture to the crust.
All-purpose flour (1 ½ cups): The foundation for the crust’s structure and light crumb.
Salt (¼ teaspoon): Enhances all the sweet flavors without overpowering.
Sugar (2 tablespoons + ¼ cup): Balances the spices and adds just enough sweetness to the crust and filling.
Maple syrup (1 tablespoon + ¼ cup): Adds natural sweetness and a subtle depth of flavor with that distinct maple warmth.
Melted vegan butter (4–5 tablespoons): Gives the crust its rich, tender quality while keeping it completely plant-based.
Pumpkin purée (2 ¾ cups): The star ingredient that brings creamy texture and seasonal flavor to the filling.
Almond milk (¼ cup): Keeps the filling moist and smooth without dairy.
Cornstarch (1 ½ tablespoons): Acts as a thickener, helping the filling set perfectly.
Pumpkin pie spice (1 ¾ teaspoons): A blend of cinnamon, nutmeg, and cloves that makes the filling irresistibly fragrant.
Vegan whipped cream: The perfect finishing touch for a light, airy contrast on top of each bar.

How to Make Vegan Pumpkin Pie Bars Recipe

Step 1: Prepare the crust

Start by preheating your oven to 350°F (180°C) and lining an 8×8-inch pan with parchment paper for easy removal later. Next, blend the rolled oats into a fine flour—this is a little trick that adds depth to your crust. Combine the oat flour with all-purpose flour, salt, and sugar, pulsing to mix evenly. Then add maple syrup and the melted vegan butter, blending until the mixture sticks together like a perfect dough. Press this mixture firmly into your prepared pan using the parchment and the bottom of a flat cup or glass so the crust is even and compact. Bake it for 20 minutes until lightly golden, then let it cool completely.

Step 2: Make the pumpkin filling

While the crust is cooling, it’s time to blend the magic of the pumpkin filling. Combine pumpkin purée, maple syrup, sugar, almond milk, cornstarch, pumpkin pie spice, and salt in a blender or food processor. Blend until completely smooth and creamy, making sure those spices are evenly distributed for that quintessential pumpkin pie flavor. Once your crust has cooled, pour the filling over it and gently tap the pan to release any trapped air bubbles for a flawless, even surface.

Step 3: Bake and chill

Bake your bars for 50 to 60 minutes, until the filling feels set but still slightly jiggles in the center—a hallmark of a perfectly custardy texture. After baking, allow the bars to cool completely at room temperature. Then cover the pan and refrigerate for 4 to 6 hours; for best results, leave them chilled overnight. This step is crucial because it allows the filling to firm up fully, giving you those clean slices that hold their shape beautifully.

Step 4: Slice and top

When you’re ready to serve, carefully lift the entire block using the parchment paper. Slice into 9 generous squares. Just before serving, dollop or pipe on some fluffy vegan whipped cream for that classic touch which complements the spices and softness of the pumpkin layer perfectly.

How to Serve Vegan Pumpkin Pie Bars Recipe

The image shows a square dessert bar with three visible layers: a dark brown base layer that looks dense and slightly crumbly, a thick white creamy topping spread unevenly with soft peaks, and a dusting of light brown powder sprinkled on top. Green pumpkin seeds are scattered over the creamy layer, adding a pop of color and texture. The dessert sits on white parchment paper, placed on a white marbled surface. Some pumpkin seeds and crumbs are scattered around the dessert, with a small brown bowl filled with pumpkin seeds in the bottom left corner and two small wooden clothespins near the top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While vegan whipped cream is a classic and beloved choice, you can also sprinkle these bars with a dusting of cinnamon or a handful of toasted pecans for an extra crunch. For a bit of visual pop and a hint of tartness, fresh pomegranate seeds or a drizzle of caramel sauce make gorgeous additions that elevate presentation and flavor.

Side Dishes

These pumpkin pie bars pair wonderfully with a hot cup of chai tea or a cozy latte to complement the warm spices. If you want to serve a little extra on the side, a light fruit salad featuring autumn favorites like sliced apples or pears balances the richness and adds freshness to your dessert spread.

Creative Ways to Present

For festive occasions or gatherings, try arranging the bars on a wooden board surrounded by edible flowers or autumn leaves for a charming rustic look. You could also serve individual bars in mini dessert plates topped with a swirl of vegan whipped cream and a cinnamon stick as a cute stirrer—pure conversation starters at the table!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin pie bars keep their texture and flavor best when stored in an airtight container in the refrigerator. They’ll stay fresh for up to five days, making them perfect for a ready-to-grab snack or dessert throughout the week.

Freezing

If you want to make these bars ahead for a party or holiday, they freeze beautifully. Wrap the bars tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to two months. When you’re ready to enjoy, thaw them overnight in the fridge for the best texture.

Reheating

These bars are delicious chilled, but if you prefer them warm, pop a slice into the microwave for 15 to 20 seconds. Warm bars will soften the filling further and can feel extra comforting on a chilly day.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Absolutely! Canned pumpkin purée works perfectly in this Vegan Pumpkin Pie Bars Recipe and saves a lot of time. Just be sure to use pure pumpkin purée, not pumpkin pie filling, which has added spices and sugar.

What can I substitute for almond milk?

If you’re allergic or don’t have almond milk handy, feel free to use any plant-based milk like soy, oat, or coconut milk. Each will lend a slightly different flavor, but all keep the bars creamy and dairy-free.

Is this recipe gluten-free?

This current recipe uses all-purpose flour, so it is not gluten-free. However, you can try swapping the flour for a gluten-free all-purpose blend. Just make sure the blend includes xanthan gum to help hold the crust together.

How spicy are the pumpkin pie bars?

The spice blend is perfectly balanced—not too overpowering but just enough warmth and aroma to remind you of fall. If you’re sensitive to spices, you can reduce the pumpkin pie spice to your taste.

Can I make this recipe nut-free?

Yes, simply swap out the almond milk for a nut-free plant milk like oat or rice milk, and use a vegan butter that doesn’t contain nuts. The rest of the ingredients are naturally nut-free.

Final Thoughts

This Vegan Pumpkin Pie Bars Recipe has become one of my absolute go-to treats when the craving for pumpkin spice hits. It’s approachable, full of flavor, and the perfect way to enjoy a classic dessert in a new, convenient form. I can’t wait for you to give it a try and make it a part of your seasonal baking repertoire—trust me, you’ll be reaching for seconds!

Vegan Pumpkin Pie Bars Recipe

Ingredients You’ll Need