Vegan Pumpkin Bars (Easy & Moist)

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These vegan pumpkin bars are soft, moist, and full of warm pumpkin spice flavor, with a rich vegan cream cheese frosting on top. They're easy to make with simple ingredients and are perfect for fall, Thanksgiving, or whenever you're craving a cozy pumpkin dessert.

Vegan pumpkin bars topped with chopped pecans and cinnamon

I veganized classic pumpkin bars by replacing the eggs with flax eggs and topping them with my Vegan Cream Cheese Frosting. Pumpkin puree, warm spices, sugar, and oil keep the recipe simple while giving the bars plenty of flavor and a tender texture.

They're especially good for fall gatherings, Halloween, Thanksgiving, or anytime you need an easy dessert to share. You can also make them ahead of time and keep them in the fridge until you're ready to serve, which makes them a convenient option for holidays and parties.

If you're looking for more pumpkin recipes to make this fall, try my Vegan Pumpkin Cake, Vegan Pumpkin Muffins, or Vegan Pumpkin Cookies. They're all easy seasonal favorites and perfect for using up a can of pumpkin puree.

Why You'll Love These Vegan Pumpkin Bars

Here's why this recipe works so well:

Soft, moist, and tender: Pumpkin puree and oil keep the bars moist without making them heavy, while the flax eggs help give them enough structure to slice cleanly.
Full of warm pumpkin spice flavor: Pumpkin puree, pumpkin pie spice, and cinnamon give every bite a cozy fall flavor without overpowering the bars.
Easy to make: The batter comes together with simple ingredients and no mixer is needed for the bars themselves.
Perfect with cream cheese frosting: The tangy vegan cream cheese frosting balances the sweetness of the bars and makes them feel a little more special.
Great for sharing: Baked in a 9x13-inch pan (23 x 33 cm), they're easy to cut into squares for fall gatherings, Halloween, Thanksgiving, or holiday parties.

Vegan Pumpkin Bars Ingredients

Flax eggs: Made with ground flaxseed and water, they replace the eggs and help bind the bars together. If you're new to using them, see my guide on How to Make a Flax Egg.
All-purpose flour: Regular all-purpose flour works best for a soft, tender texture.
Baking powder: Helps the bars rise and stay light.
Baking soda: Adds extra lift and helps with browning.
Salt: Balances the sweetness and enhances the other flavors.
Pumpkin pie spice: Use store-bought or Homemade Pumpkin Pie Spice. You can also use a blend of cinnamon, nutmeg, and ginger.
Ground cinnamon: Adds extra warmth and complements the pumpkin pie spice.
Brown sugar: Adds sweetness, moisture, and a deeper caramel-like flavor. Light or dark brown sugar both work.
Granulated sugar: Helps balance the flavor and texture. Regular white or cane sugar both work.
Neutral oil: Use a mild-flavored oil such as canola, sunflower, or vegetable oil.
Pumpkin puree: I like using canned pumpkin puree because it's more convenient, but you can also use my Homemade Pumpkin Puree. Just make sure you're using pure pumpkin, not pumpkin pie filling.
Vanilla extract: I always use my Homemade Vanilla Extract, but store-bought works perfectly too. It adds a little extra flavor and complements the pumpkin and warm spices.
Vegan Cream Cheese Frosting: This is optional, and you can leave the bars plain or use another vegan frosting, like my Vegan Buttercream Frosting. I especially like the cream cheese frosting here because the tangy flavor pairs really well with the sweet, spiced pumpkin bars.

Find the full recipe with exact measurements in the recipe card below.

How to Make Vegan Pumpkin Bars

Grease a 9x13-inch (23 x 33 cm) pan and line it with parchment paper.

Mix the ground flaxseed and water, then let it sit for 5-10 minutes to thicken.

Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together.

In another bowl, mix the pumpkin puree, both sugars, oil, vanilla, and flax eggs.

Add the wet ingredients to the dry and stir just until combined.

Spread the batter evenly into the prepared pan.

Bake at 350ºF (180ºC) for 30-35 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.

Frosted vegan pumpkin bars removed from the pan

Let the bars cool completely, then frost them. Serve right away or chill for about 30 minutes first for cleaner slices.

Tips for the Best Results

Use room-temperature pumpkin puree: If it's very cold, it can make the batter harder to mix evenly with the oil and flax eggs.
Spread the batter evenly: Smooth it all the way into the corners so the bars bake at the same rate and have an even thickness.
Check the center, not the edges: The edges will set first, so test the middle with a toothpick before taking the pan out of the oven.
Cool completely before frosting: Let the bars cool in the pan for about 1½-2 hours before adding the frosting. Even a little residual warmth can soften it and make the bars harder to slice cleanly.
Chill before slicing: This step is optional, but refrigerating the frosted bars for about 30 minutes helps the frosting set and gives you cleaner, neater squares.

Sliced vegan pumpkin bars with cream cheese frosting, pecans, and cinnamon

Serving Suggestions

These vegan pumpkin bars are best served as a simple fall dessert, either chilled or at room temperature once the frosting has set.

They pair especially well with coffee or tea, and you can also serve them with a Vegan Pumpkin Spice Latte or Vegan Hot Chocolate for a cozy fall treat.

For a little extra texture, sprinkle chopped pecans or walnuts over the cream cheese frosting just before serving.

How to Store Vegan Pumpkin Bars

Fridge: Store the frosted bars in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving if you prefer a softer texture.
Freezer: Freeze the bars in an airtight freezer-safe container for up to 3 months. For the best texture, I recommend freezing them without the frosting and adding it after thawing.
Thaw: Thaw frozen bars overnight in the refrigerator, then frost them before serving if you froze them unfrosted.

Frequently Asked Questions

Can I make these pumpkin bars ahead of time?

Yes. You can bake the bars 1-2 days in advance and store them covered in the refrigerator. You can frost them ahead of time too, or wait until shortly before serving.

Can I use a different size baking pan?

A 9x13-inch (23 x 33 cm) pan works best for this recipe. If you prefer thinner bars, you can use a 10x15-inch (25 x 38 cm) pan instead. They'll bake faster, so start checking them a few minutes earlier.

How do I know when the pumpkin bars are done?

The center should look set, and a toothpick inserted into the middle should come out clean or with a few moist crumbs. Try not to overbake them, as they'll continue to set slightly as they cool.

Why are my pumpkin bars too soft or underbaked?

They may simply need a little more time in the oven. Make sure you check the center rather than the edges, as the edges will bake faster. Let the bars cool completely before slicing too, since they firm up as they cool.

Can I make these pumpkin bars gluten-free?

I haven't tested this recipe with gluten-free flour, so I can't guarantee the results. A 1:1 gluten-free baking flour would be the best option to try, but the texture may be slightly different.