Easy Vegan Pumpkin Crumble Bars That Taste Like Pumpkin Pie

If you love the cozy flavors of pumpkin pie but not the fuss of making one, these vegan pumpkin crumble bars are your new go-to dessert. Imagine a tender, buttery shortbread crust layered with a creamy pumpkin-spice filling and topped with a sweet, crumbly streusel — all baked to golden perfection.

They’re simple to prepare, delightfully satisfying, and perfect for sharing during the cooler months, much like our easy vegan pumpkin oatmeal. In this guide, you’ll find everything from ingredient insights to step-by-step instructions and tips to make baking these bars easy and successful.

Why This Vegan Pumpkin Bar Recipe Works So Well

These pumpkin crumble bars hit all the right notes: a firm yet tender buttery shortbread crust, a lusciously creamy and warmly spiced pumpkin filling, and a crunchy, buttery crumble topping that adds texture and sweetness. Using canned pumpkin puree and pumpkin pie spice creates that classic pumpkin pie flavor without the need for multiple spices or fresh pumpkins. Not only is it convenient, but according to Harvard’s School of Public Health, pumpkin is also packed with essential nutrients.

Plus, vegan butter and full-fat coconut milk keep these bars rich without any dairy. The balance of sugar and cornstarch helps the pumpkin layer set nicely, giving you bars that hold together when sliced yet remain soft and melt-in-your-mouth.

Ingredient Notes and Tested Substitutions

Understanding key ingredients can improve your results and help you customize this recipe. Here’s what to know:

• All-Purpose Flour: Provides structure for the crust and topping. For gluten-free options, use a blend specifically formulated for baking with xanthan gum.
• Vegan Butter: Adds richness and helps create the crumble texture. You can substitute with coconut oil solidified in the fridge, but expect a slightly different mouthfeel.
• Canned Pumpkin Puree: Offers smoothness and the classic pumpkin flavor; avoid pumpkin pie filling or fresh pumpkin puree which can be watery.
• Full-Fat Coconut Milk: Adds creaminess to the pumpkin filling and helps it set. Other full-fat vegan creams like oat or soy cream can be used.
• Cornstarch: Thickens the pumpkin layer, ensuring it firms up when cooled. Arrowroot powder can be an alternative but might yield a slightly different texture.
• Sugars: Brown sugar adds moisture and depth, while granulated sugar balances sweetness. For less sweetness, reduce sugar by 25%.

Substitution tips are tested to maintain texture and flavor balance, ensuring your bars turn out just right.

Equipment You’ll Need Before You Start

Having the right tools ready will make baking these pumpkin bars less stressful and more enjoyable. Here’s what to gather:

• A 9×13 inch baking dish (glass or metal) lined with parchment paper for easy removal.
• Large mixing bowl and a smaller bowl.
• Electric mixer or wooden spoon for mixing the crust and crumble.
• Blender or whisk to combine the pumpkin filling ingredients smoothly.
• Measuring cups and spoons for accuracy.
• Rubber spatula for scraping down the bowl.
• Cooling rack to let bars set after baking.

Preparing your equipment ahead ensures a smooth workflow and perfect baking results.

Step-by-Step Instructions to Make Vegan Pumpkin Crumble Bars

Follow these detailed steps for the best results:

1. Prep your oven and pan: Preheat the oven to 350°F (175°C). Grease or line your 9×13 inch pan with parchment paper, leaving an overhang for easy bar removal.
2. Make the crust and crumble topping: In a large bowl, whisk together the flour, sugar, and salt. Add softened vegan butter and mix with a wooden spoon or mixer until the mixture resembles coarse crumbs. Set aside 1 cup of this mixture for the topping.
3. Press the crust: Press the remaining crumb mixture evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
4. Prepare the pumpkin filling: Combine pumpkin puree, full-fat coconut milk, brown sugar, granulated sugar, pumpkin pie spice, salt, and cornstarch in a blender or large bowl. Blend or whisk until very smooth.
5. Assemble the bars: Pour the pumpkin filling evenly over the crust. Then, sprinkle the reserved crumble mixture evenly on top.
6. Bake: Place the pan in the oven and bake for 35-40 minutes until the top is golden and mostly set. The filling might jiggle slightly but will firm up as it cools.
7. Cool and chill: Allow to cool at room temperature for at least 30 minutes. Then transfer to the fridge to chill for a minimum of 2 hours, ideally overnight to set fully.
8. Serve: Once firm, use the parchment overhang to lift bars from the pan. Cut into squares and enjoy with a dollop of coconut whipped cream or vegan vanilla ice cream if desired.

Pro Tips to Perfect Your Pumpkin Crumble Bars

Making these bars a success is all about a few expert touches:

• Use room temperature vegan butter so it mixes evenly into the flour.
• Don’t over-mix the crust mixture; it should stay crumbly, not doughy—a key technique for creating the perfect crumbly topping.
• Warm the coconut milk slightly if it’s separated or solid in the can to get a smooth filling.
• Press the crust firmly to avoid a crumbly base.
• Chill thoroughly after baking to let the filling set firmly; bars slicing cleanly depends on this step.
• Adjust sweetness by taste if you prefer less sugar.
• Add mix-ins like chopped pecans or vegan chocolate chips for a fun twist.

Following these tips will help you avoid common mistakes and bake the best pumpkin crumble bars possible.

Pumpkin Crumble Bars Troubleshooting and FAQs

Why are my pumpkin bars still soft?

Chilling is essential. Pumpkin filling needs at least 2 hours in the fridge to set. If bars remain too soft, chill longer or overnight.

Can I use fresh pumpkin instead of canned?

Fresh pumpkin puree can be used but is more watery, a point often highlighted in discussions on pumpkin puree options. Cook and puree it well, then strain excess moisture for best texture.

What if I’m allergic to coconut?

Use other full-fat vegan creams like soy, oat, or almond cream. Ripple dairy-free half-and-half is a good alternative.

Can these bars be gluten-free?

Substitute all-purpose flour with a high-quality gluten-free baking blend. Results may vary slightly in texture.

How do I store leftovers?

Keep bars in an airtight container in the refrigerator up to 5 days or freeze for up to a month. Thaw in the fridge before serving.

These FAQs cover the most common questions and make this recipe accessible for any home baker.

Conclusion

Vegan pumpkin crumble bars are a simple yet indulgent treat that captures the essence of fall in every bite. With a tender shortbread crust, creamy pumpkin filling, and buttery crumble topping, they’re perfect for holidays, gatherings, or whenever you crave a seasonal dessert.

By understanding your ingredients, following step-by-step instructions, and using the pro tips, you can confidently create a dessert that tastes just like pumpkin pie but with less effort. If you enjoy simple, no-fuss desserts, our creamy blended chocolate chia pudding is another must-try recipe. Enjoy the cozy flavors, and happy baking!