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
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