Need pumpkin bars in your life but can’t have milk or egg?
Think you have to miss out on cream cheese frosting because of dairy allergy?
No way! We’ve got you covered with these dairy-free, egg-free, nut-free pumpkin bars.
When I made our first dairy-free pumpkin bars back in 2009,
Hey man, shortcuts are an allergy mom’s best friend!
But now, I also make cream cheese frosting homemade.
The cream cheese frosting recipe is below.
It’s pretty easy with just 4 ingredients and so many dairy-free cream cheese brands these days.
Here’s our favorite dairy-free cream cheese. 🙂
Homemade frosting turns out so well with it that I even catch myself eating frosting off the spoon.
And I don’t typically like dairy-free cream cheese.
But gee, add in all that sugar,
and it tastes pretty darn normal.
Dairy-free cream cheese frosting, homemade or store bought,
is perfect for our vegan pumpkin bar recipe!
If you’re missing pumpkin bars in your food allergy life,
be sure to give these a try.
This recipe, when made in a 9×13″ baking dish, will make thin pumpkin bars.
Or you can make them in a 9×9″ baking dish for more of a thick pumpkin cake.
I prefer thin pumpkin bars with a closer bar to frosting ratio, ha!
The pumpkin bar recipe is below.
Also be sure to see our quick pumpkin bar video in this post.
“Wow! This recipe is surprisingly amazing!!! I will definitely make this again!”
“We made these for Thanksgiving and they were a hit! So easy and yummy! We substituted gluten-free 1:1 flour and it worked great! We made both the thin and thick versions and loved both, but a little partial to the thicker ones. Thank you so much for a great recipe!!!”
PUMPKIN BARS DAIRY EGG FREE RECIPE
1 cup white/wheat flour
1/3 cup brown sugar
1 teaspoon baking powder
1/4 tsp. baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup dairy-free milk
1/2 tsp. lemon juice or vinegar
1/2 (15-oz) can of pumpkin
1/4 cup melted coconut oil (or canola oil)
Preheat oven to 350. Grease a 9×13″ (for thin bars) or 9×9″ (for thick cake) pan with dairy-free butter.
Combine 1/4 c. milk and 1/2 tsp. lemon juice or vinegar in a large measuring cup. Let sit 5 minutes to make dairy-free “buttermilk”.
Whisk 1 c. flour, 1/3 c. brown sugar, 1 tsp. baking powder, 1/4 tsp. baking soda, 1 tsp. cinnamon, and 1/4 tsp. salt together in a separate bowl.
Add 7-8 oz. canned pumpkin and 1/4 c. melted oil to the buttermilk bowl.
Add dry mixture to wet mixture and incorporate well. Mixture will seem dry for cake batter.
Spread batter evenly into prepared pan and bake for 15-20 minutes or until a toothpick comes out clean.
Baking time depends on what size dish you used.
Let cake cool while you make the frosting.
CREAM CHEESE FROSTING RECIPE DAIRY FREE
Add vanilla and gradually add powdered sugar, scraping down the sides of the bowl as you go.
Mix well and frost the cooled cake.
Let us know you how you like these dairy-free pumpkin bars!
This was originally posted in November 2009.