Vegan Frosted Pumpkin Bars

These Vegan Frosted Pumpkin Bars are soft gluten-free pumpkin cake bars topped with an easy dairy-free buttercream frosting. The perfect healthier treat for fall!

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Step 1

Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper and spray with nonstick cooking spray.

Step 2

In a large bowl combine almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder & salt.

Step 3

In a separate large bowl whisk together cashew butter and melted coconut oil, then whisk in the coconut sugar, vanilla extract and milk. Then whisk in the pumpkin.

Step 4

Add dry ingredients to wet ingredients and combine well.

Step 5

Transfer mixture to baking dish and bake for 30-32 minutes, or until a toothpick comes out clean. Allow cool for at least 20 minutes, but closer to an hour is better (speed up the process by popping them in the fridge).

Step 6

To make the frosting, use a hand mixer to cream the butter until soft & fluffy. Beat in the powdered sugar 1/2 cup at a time. If it gets too thick, add dairy-free milk a splash at a time until reaches desired consistency. Lastly beat in vanilla extract.

Step 7

Once the bars are completely cooled, top with the frosting and cut into 16-20 pieces. Store in the refrigerator for 3-5 days.

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