Vegan Pumpkin Bars

🧂 Ingredients

• 2 tbsp ground flax seed
• ¼ cup water
• 1 ⅔ cups sugar
• 1 cup coconut oil

  or vegetable oil
• 15 oz pumpkin puree

  canned
• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp salt
• 8 oz vegan cream cheese

  softened at room temperature
• ½ cup vegan margarine
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp maple syrup

Instructions

• 1 Preheat oven to 350°F.
• 2 In a small bowl, mix together the ground flax seed and water. Allow to rest for
  at least five minutes to thicken. These are your “flax eggs.”
• 3 Beat the “flax eggs” and sugar together in a stand mixer. Slowly add the coconut
  oil and mix to combine.
• 4 Add the pumpkin puree and beat until light and fluffy.
• 5 Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg,
  salt) together in a separate bowl.
• 6 Slowly add the dry ingredients into the wet ingredients and mix until a fluffy
  batter is formed.
• 7 Pour batter into a 12x16 rimmed baking pan (or jelly roll pan). Bake for 20
  minutes.
• 8 Cream together the vegan cream cheese, vegan margarine, vanilla extract, and
  maple syrup until smooth. (This is best done in a stand mixer.)
• 9 Slowly add in one cup of powdered sugar at a time, whisking until combined.
• 10 Continue mixing on high until the frosting is nice and fluffy.
• 11 Allow the pumpkin bars to cool completely, then top with a layer of vegan cream
  cheese frosting.

Nutrition Info