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 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.
Servings: 9