Vegan Snickerdoodle Pumpkin Bars
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!
Vegan Snickerdoodle Pumpkin Bars
Ingredients
- 1/4 cup avocado oil (or melted coconut oil)
- 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 a medium bowl, add the flour, cinnamon, pumpkin spice, baking powder, baking soda, cream of tartar, and salt. Mix until well combined.
- In a large bowl, add the avocado oil, applesauce, organic cane sugar, brown sugar, pumpkin puree, and vanilla extract. Whisk until well combined.
- Add the dry to the wet ingredients. Stir with a spatula until combined. Careful not to overmix. The batter will be thick.
- Pour batter into the greased pan. 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 15-20 minutes, or until a toothpick comes out clean. Let it cool completely. Slice and enjoy! Store leftovers in an airtight container on the counter for up to 3 days.
