Pumpkin Bars with Cream Cheese Frosting
These Pumpkin Bars with Cream Cheese Frosting are the perfect Fall treat. They are gluten free, dairy free, soy free, egg free, and nut free. They are also suitable for vegans and vegetarians. The vegan cream cheese frosting pairs perfectly with the soft and flavorful pumpkin spice bars.
Servings: 15 people
Ingredients
Pumpkin Bars
- 1 batch Easy Gluten Free Pumpkin Bread - make sure the recipe is set to 10 servings
Cream Cheese Frosting
- 1/2 cup gluten free rolled oats - soaked in a bowl of water for 4-8 hours
- 8 oz container vegan cream cheese - see note in blog post on choosing cream cheese
- 3/4 cup powdered sugar
- 1/4 cup coconut oil melted - see note in blog post about substituting for allergy
- 2 tablespoons lemon juice - about 1 lemon
- zest of 1 lemon
- 1/2 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
Pumpkin Bars
- Preheat your oven to 350°F. Grease and very lightly flour a 9x13 baking pan. Spread your pumpkin bread batter into your pan evenly and bake for 20-25 minutes or until a toothpick inserted into the center comes out dry.
- Let your pumpkin bars rest in the pan on a cooling rack for about 40 minutes or until cool to the touch.
Cream Cheese Frosting
- Drain and rinse your soaked oats. In a high powered blender, blend your soaked oats, vegan cream cheese, powdered sugar, coconut oil, lemon juice, lemon zest, and vanilla extract.
- Spread your vegan cream cheese frosting onto your cooled pumpkin bars and pop them into the fridge for about 2 hours or until frosting has firmed up. Cut your pumpkin bars and serve.
You can store in the fridge for about 4 days or store in the freezer for much longer.