Sugar Cookie Vegan Pumpkin Bars
Sugar Cookie Vegan Pumpkin Bars
Sugar Cookie Vegan Pumpkin Bars are the ultimate autumn treat. These delicious bars combine the comforting flavors of pumpkin with the sweetness of sugar cookies, making every bite an unforgettable experience. With a soft, chewy texture and the perfect spice blend, these bars are not only vegan but also a delightful way to embrace the fall season. Whether you’re preparing for a gathering, celebrating a holiday, or simply craving a tasty snack, Sugar Cookie Vegan Pumpkin Bars are sure to please.
As we delve into the wonderful world of these pumpkin bars, let’s explore why they hold a special place in many hearts. What’s more, making them at home is easier than you might think. So, grab your apron and let’s bake!
Why You’ll Love It
There’s something magical about the combination of pumpkin and sugar cookies; their flavors meld so beautifully, creating a cozy treat that feels like a warm hug. First and foremost, Sugar Cookie Vegan Pumpkin Bars embrace the essence of fall—a time for family gatherings, celebrations, and warm, comforting dishes. The vibrant orange hue of pumpkin evokes feelings of warmth and nostalgia, reminding us of crisp autumn days and festive gatherings.
From a nutritional standpoint, these bars are a healthier alternative to traditional desserts. They are vegan, which means they are dairy-free and egg-free, making them suitable for various dietary preferences. This inclusivity means you can share these delicious bars with friends and family with different dietary needs, ensuring that everyone can join in on the fun without feeling left out.
Additionally, the ingredients packed into these bars are largely whole and natural. Pumpkin puree is rich in vitamins A and C, along with providing a healthy dose of fiber. This nutrient-rich squash not only adds moisture and natural sweetness but also contributes to the overall healthiness of the dessert.
Emotionally, baking these bars can be a rewarding experience. The act of creating something delicious in your own kitchen brings joy and satisfaction. Moreover, the inviting aroma of spices wafting through the house tends to lift spirits and bring people together. So, whether you’re treating yourself after a long day or sharing with loved ones, your heart will be warmed by the process and the end result.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ¾ cup brown sugar
- ½ cup maple syrup
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons aquafaba (the liquid from canned chickpeas)
To create the perfect Sugar Cookie Vegan Pumpkin Bars, you will need a carefully curated list of ingredients. Start with 1 ½ cups of all-purpose flour for the base of the bars, giving them structure and that satisfying chewy texture. Baking powder and baking soda work in tandem to provide lift, while an inspiring ensemble of spices comes together—this includes 1 teaspoon of cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of nutmeg, which ease you into the autumn spirit. Don’t forget a pinch of salt to balance the sweetness!
Next, the heart of this recipe lies in the wet ingredients. For the fat component, you’ll use ½ cup of melted coconut oil, which not only provides moisture but also imparts a subtle flavor. Sweetening the deal, you’ll need ¾ cup of brown sugar and ½ cup of rich maple syrup. The combination of these sweeteners lends a beautifully warm caramel flavor that complements the pumpkin puree beautifully. Speaking of pumpkin, don’t skimp on 1 cup of pure pumpkin puree, which is essential for that signature pumpkin flavor and the moistness of the bars. For added depth, finish off with 1 teaspoon of vanilla extract and bind everything together with 3 tablespoons of aquafaba, the magical liquid from chickpeas that acts as an egg replacement in this vegan concoction.
How to Make Sugar Cookie Vegan Pumpkin Bars
Step 1
To begin your journey to create these luscious bars, preheat your oven to 350°F (175°C) and prepare your baking pan. Line either an 8×8 or a 9×9 inch glass baking dish with parchment paper, ensuring to lightly grease it with some coconut oil. Greasing the pan not only prevents sticking but also helps the bars lift out easily for slicing later on. A well-prepared pan is key to achieving that perfect, tender texture every time.
Step 2
Next, focus on the dry ingredients. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until they are evenly incorporated. Mixing these components ensures that the rising agents and spices will distribute evenly throughout the bars, creating a harmonious flavor profile. Once you’ve whisked the dry ingredients, set this bowl aside, allowing the flavors to mingle as you move on to the wet ingredients.
Step 3
In a separate bowl, combine the melted coconut oil, brown sugar, and maple syrup. Mix this together until you achieve a smooth texture; the goal is to dissolve the sugar into the oil completely. Once fully blended, add in the pumpkin puree and vanilla extract, giving you that warm, autumn flavor that pairs beautifully with the cookie base. Then, finally, incorporate the aquafaba. This ingredient is crucial as it mimics the binding properties of eggs, bringing everything together. Stir until all the wet components are fully incorporated and create a luscious mixture you can’t wait to taste.
Step 4
With both dry and wet mixtures ready, it’s time to combine them. Gradually pour the dry mixture into the bowl of wet ingredients—doing this slowly helps ensure a well-mixed batter without overworking it. Gently stir the ingredients until just combined; be cautious not to over-mix as this can lead to dense bars rather than the light, fluffy goodness you seek. Pour the resulting batter into your prepared baking pan, spreading it evenly with a spatula, making sure there are no air pockets. With the oven preheated and the batter ready, pop the pan into the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. While you wait, the aroma of the baking bars will fill your home, creating a truly inviting atmosphere. Once baked, allow the bars to cool in the pan for several minutes before transferring them to a wire rack to cool completely. Only after they have cooled, slice them into squares and enjoy the delightful simplicity of Sugar Cookie Vegan Pumpkin Bars.
Directions
To create your Sugar Cookie Vegan Pumpkin Bars, start by preheating your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper and lightly grease it with coconut oil to ensure easy removal after baking. In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and an appealing blend of spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, along with a pinch of salt. Set this dry mixture aside as you prepare the wet ingredients. In another bowl, combine ½ cup of melted coconut oil, ¾ cup of brown sugar, and ½ cup of maple syrup. Mix these together until smooth, then add in 1 cup of pumpkin puree, followed by 1 teaspoon of vanilla extract and 3 tablespoons of aquafaba. Blend them until fully incorporated, forming a rich batter base. Now, gently fold in the dry ingredients to the wet mixture, stirring until just combined—take care not to overmix, as this could affect the final texture of your bars. Pour the batter into your prepared baking pan and spread it evenly. Bake the bars in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once they are ready, allow the bars to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. Once cooled, slice into squares and enjoy these delightful treats.
Helpful Notes
When making Sugar Cookie Vegan Pumpkin Bars, it’s essential to keep a few helpful notes in mind. First, select the right pumpkin puree; avoid pumpkin pie filling, as it contains added sugar and spices that can alter the flavor profile. Store-bought canned pumpkin purée is often the most convenient, but if you prefer, you can also make it at home by roasting and blending fresh pumpkin.
Furthermore, if you’d like to experiment with flavors, consider adding chocolate chips, nuts, or dried fruits. These additions can lend an exciting twist and add texture to the bars. You may also find that tweaking the spice amounts yields a result that better suits your personal palate. For those who enjoy a sweeter touch, feel free to increase the brown sugar slightly.
When slicing the bars, wait until they have thoroughly cooled, as this will prevent them from crumbling. If you want cleaner cuts, consider using a hot, sharp knife that you periodically wipe to avoid stickiness.
Storage & Reheating Tips
To enjoy your Sugar Cookie Vegan Pumpkin Bars long after baking, knowing the proper storage and reheating techniques is crucial. Store the bars in an airtight container at room temperature for up to 3 days. If you want to prolong their freshness, consider keeping them in the refrigerator, where they can last up to a week. Simply layer them with parchment paper to avoid sticking if you stack them in the container.
For longer-term storage, you can freeze these bars! First, make sure they are completely cooled. Then wrap each bar tightly in plastic wrap and place them in a freezer-safe bag or container. They can stay fresh in the freezer for about 3 months. When you’re ready to indulge again, remove the bars from the freezer and let them thaw in the fridge or at room temperature. You can also reheat them in the microwave for a few seconds for that just-baked warmth.
FAQs
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is pureed pumpkin with no added ingredients, while pumpkin pie filling has sugar and spices mixed in. For this recipe, you should use pumpkin puree for the best results.
Can I use gluten-free flour instead of all-purpose flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum, which helps to mimic the structure provided by gluten.
How can I make these bars sweeter?
If you prefer sweeter bars, you can increase the amount of brown sugar or add a bit of powdered sugar on top as a dusting once they cool.
What can I use instead of aquafaba?
For those who prefer not to use aquafaba, you can substitute with 3 tablespoons of apple sauce or mashed banana, which will still keep the bars moist.
Can I add more spices to the recipe?
Absolutely! Feel free to adjust the spices based on your preference. Adding a pinch of cardamom or allspice can enhance the autumnal flavor.
How do I know when my bars are done baking?
Check for doneness by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the bars are ready.
Can I frost the bars?
Certainly! Vegan frosting options, such as cashew cream or coconut whipped cream, could elevate the flavors further. Frost them after fully cooling for the best results.
Conclusion + CTA
Sugar Cookie Vegan Pumpkin Bars are a delightful treat that captures the essence of fall in every bite. Their rich flavors, warm spices, and soft texture make them perfect for any gathering or even just a cozy night in. Whether you’re sharing them with loved ones or enjoying a quiet moment with a cup of tea, these bars are sure to bring joy to your heart.
So go ahead, embrace the fall spirit, and whip up a batch of Sugar Cookie Vegan Pumpkin Bars today! You won’t be disappointed—your taste buds will thank you. With every slice, enjoy the cozy feeling that comes along with each bite. Happy baking!
Sugar Cookie Vegan Pumpkin Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare your baking pan by lining it with parchment paper and greasing it with coconut oil.
- In a mixing bowl, whisk together all the dry ingredients until evenly incorporated.
- In another bowl, combine melted coconut oil, brown sugar, and maple syrup, and mix until smooth. Then add pumpkin puree, vanilla extract, and aquafaba, mixing until fully combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the pan for several minutes before transferring to a wire rack to cool completely.
- Once cool, slice into squares and enjoy.
