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Vegan Pumpkin Sugar Cookie Bars

Vegan pumpkin sugar cookie bars with a chewy sugar-cookie texture and a tangy vegan cream cheese frosting swirl. Baked in one pan and chilled for clean slices, with warm cinnamon and real pumpkin in every bite.
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Prep Time 35 minutes
Cook Time 25 minutes
cooling + chilling 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bars
  • 0.5 cup vegan butter
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed light brown sugar
  • 0.67 cup canned pumpkin purée blotted with paper towels
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
Vegan Cream Cheese Frosting
  • 0.5 cup vegan butter softened
  • 4 oz vegan cream cheese cold
  • 2.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 1 pinch fine salt
Topping
  • 3 tbsp fall sprinkles
  • 0.25 tsp ground cinnamon for dusting

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the cookie bars
  1. Heat the oven to 350°F and line a 9x13-inch pan with parchment, leaving an overhang on the long sides for lifting.
  2. Press the pumpkin purée between paper towels and blot until it feels dry to the touch, using this step to keep the bars chewy instead of cakey.
  3. In a large bowl, beat the softened vegan butter with the granulated and brown sugars for 2 minutes, until pale and fluffy.
  4. Beat in the blotted pumpkin and vanilla until smooth, scraping the bowl once.
  5. Add the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, then mix on low just until a soft, thick dough forms with no dry streaks.
  6. Press the dough evenly into the pan with lightly floured fingertips, flouring your hands as needed since the dough will be sticky.
  7. Bake for 22–26 minutes at 350°F, until the edges are lightly golden and the center springs back when pressed; a toothpick should come out with a few soft crumbs.
  8. Cool completely in the pan for about 1 hour, leaving it undisturbed so the bars set.
Make frosting and finish
  1. While the bars cool, beat the softened vegan butter and cold vegan cream cheese together for 1 minute.
  2. Add the powdered sugar, vanilla, cinnamon, and fine salt, then beat 2 minutes more until thick and smooth.
  3. Swirl the frosting over the cooled bars, scatter with fall sprinkles, and dust lightly with cinnamon.
  4. Chill for 20 minutes to set the frosting, then lift out by the parchment and cut into 24 bars.

Notes

Pro tip: blotting the pumpkin purée until it feels dry to the touch prevents excess moisture, helping the bars stay thick and chewy instead of cakey. Store covered at room temperature up to 3 days or refrigerated up to 5 days; freeze frosted bars in an airtight container up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend (check it includes xanthan gum) to keep a similar soft texture.