Vegan Snickerdoodle Pumpkin Bars

a fork with a bite of pumpkin bar on it
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I can’t believe it’s October! These vegan snickerdoodle pumpkin bars are insanely delicious, addicting, and the perfect fall treat. I can never say no to a cinnamon sugar dessert, let alone pumpkin and cinnamon sugar! These snickerdoodle pumpkin bars are fluffy, soft, moist, cozy, and filled with pumpkin spice. It’s like a snickerdoodle cookie and a pumpkin bar had a baby and it is dang good!

They are super easy to make and all your friends and family will never know it is vegan! This recipe uses simple and common ingredients you would probably already have in your pantry. It’s perfect for Halloween or any time this season. You might even need to make a double batch because these will not last long! I couldn’t stop eating them! They are heavenly!

It’s a definite crowd pleaser and all your friends and family will be going for seconds. If you are gluten-free, you can try using a gluten-free 1:1 all-purpose flour. I think it will work, although I have not tested it. This completely vegan and dairy free dessert is a mush make this fall!

If you make these vegan snickerdoodle pumpkin bars, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a review below!

overview shot of pan of sliced snickerdoodle pumpkin barsside view of a slice of snickerdoodle pumpkin bar overview shot of two pumpkin bars on platesangled view of a slice taken out of the panone slice of pumpkin bar on a plate with a gold fork on the sidea fork with a bite of pumpkin bar on it

Vegan Snickerdoodle Pumpkin Bars

These vegan snickerdoodle pumpkin bars are insanely delicious and the perfect fall treat! They are fluffy, soft, moist, and so cozy!
Print Recipe
a fork with a bite of pumpkin bar on it
Prep Time:10 minutes
Cook Time:16 minutes
Total Time:26 minutes

Ingredients

  • 1/4 cup coconut oil, room temperature
  • 1/4 cup applesauce
  • 1/3 cup pure organic cane sugar
  • 1/4 cup brown sugar (or coconut sugar)
  • 1/2 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt

Topping

  • 2 tbsp pure organic cane sugar
  • 1/2 heaping tsp cinnamon

Instructions

  • Preheat oven to 350 degrees F. Grease an 8×8 square pan.
  • In the bowl of your stand mixer, add the coconut oil, applesauce, sugar, and brown sugar. With the paddle attachment, mix until well combined, about 1 minute.
  • Add the pumpkin and vanilla. Mix until well combined. Scrape down the sides of the bowl.
  • Add the flour, cinnamon, pumpkin spice, baking powder, baking soda, cream of tartar, and salt. Mix until just combined. Try not to over mix.
  • Place batter into the greased pan. It will be thick. Spread the batter evenly in the pan. Mix together the cinnamon sugar topping in a small bowl. Sprinkle evenly over the top of the batter. Bake for 16-19 minutes, or until a toothpick comes out clean. Let it cool completely on top of a cooling rack. Slice and enjoy!
Servings: 9
Author: valeria.chao