Easy Vegan Pumpkin Cake Bars with Cream Cheese Frosting

When the air turns crisp and the leaves begin to change, my kitchen instinctively craves the warm, comforting aroma of pumpkin spice, a staple in so many cozy vegan fall recipes. If you’re looking for the ultimate fall dessert that’s easy to make and guaranteed to please a crowd, you’ve found it. For another fan favorite, don’t miss our ultimate vegan pumpkin scones.

These Vegan Pumpkin Cake Bars are everything you could want: unbelievably soft, perfectly moist, and packed with the cozy spices that define the season. To top it all off, we’re slathering on a dreamy, tangy vegan ‘cream cheese’ frosting that comes together in minutes.

It’s a simple, no-fuss sheet cake that delivers bakery-quality results every single time.

Why You’ll Love This Vegan Pumpkin Sheet Cake

This recipe has become a go-to in my autumn baking rotation for a few key reasons. It’s incredibly reliable, uses common pantry ingredients, and the results are consistently delicious.

Here’s why it works so well:

• Incredibly Fluffy and Moist: We use pumpkin puree and oil to create a to-die-for texture that stays moist for days. The careful balance of leavening agents like baking powder and soda gives it a light, tender crumb that’s never dense or heavy.
• That Magical ‘Cream Cheese’ Frosting: You don’t need expensive vegan cream cheese for this recipe. The secret to that classic tangy flavor is a simple splash of apple cider vinegar, which cuts through the sweetness of the powdered sugar and perfectly complements the warm spices in the cake.
• Perfect for a Party: Baked in a 15×10 inch jelly roll pan, this recipe yields about 20 generous bars. It’s my go-to for holiday gatherings, potlucks, and Thanksgiving, ensuring there’s always enough to go around. It pairs wonderfully on a dessert table with an easy vegan apple crumble.

Everything You’ll Need: Ingredients & Substitutions

One of the best parts of this recipe is its simplicity. You won’t need any hard-to-find specialty ingredients.

Let’s break down what you’ll need.

For the Pumpkin Cake

• Ground Flaxseeds & Water: This combination creates a ‘flax egg,’ which acts as a binder, replacing traditional eggs, a common technique in the chemistry of vegan baking.
• Canned Pumpkin Puree: The star of the show! Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. Pure pumpkin puree, as detailed by the USDA, is simply cooked, mashed pumpkin, which adds incredible moisture and flavor.
• Melted Coconut Oil: Use refined coconut oil to avoid a coconut flavor. This provides the fat needed for a rich, tender cake. Canola oil, avocado oil, or melted vegan butter also work perfectly.
• Granulated Sugar: Provides the sweetness and contributes to the soft texture.
• All-Purpose Flour: The structural backbone of the cake.
• Leavening Agents: A combination of baking powder and baking soda gives the cake the perfect lift, a crucial balance explained by baking experts like King Arthur Baking.
• Spices & Salt: Cinnamon and nutmeg are classic pumpkin partners. Salt is essential for balancing the sweetness and enhancing all the flavors.

For the Tangy Vegan Frosting

• Vegan Butter: Use a good quality, stick-style vegan butter that’s softened to room temperature for the creamiest results.
• Powdered Sugar: This dissolves easily to create a smooth, sturdy frosting.
• Apple Cider Vinegar: Our secret weapon for that signature cream cheese tang! Its mild acidity mimics the flavor beautifully.
• Vanilla Extract: A must for adding depth and warmth to the frosting.
• Non-Dairy Milk: Just a splash, as needed, to reach the perfect spreading consistency. Any unsweetened variety like almond, soy, or oat milk will work.

Step-by-Step Guide to Baking the Perfect Cake

Making this cake is a straightforward process. The key is to combine the wet and dry ingredients without overworking the batter. Follow these steps for a perfect sheet cake.

1. Prepare the Oven and Pan: First things first, preheat your oven to 350°F (175°C). Grease a 15 x 10-inch jelly roll pan. This specific size is key to getting the right thickness and baking time.
2. Make the Flax Eggs: In a small bowl, whisk together the ground flaxseed and water. Set it aside for about 5-10 minutes to thicken into a gel-like consistency. This is what will bind our cake together.
3. Combine the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, granulated sugar, and the thickened flax eggs until everything is smooth and well combined.
4. Add the Dry Ingredients: Add the all-purpose flour directly on top of the wet ingredients. Then, sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the flour.
5. Mix Until Just Combined: Using a large spoon or spatula, gently mix the dry ingredients into the wet until you no longer see streaks of flour. Be careful not to overmix! A few small lumps are perfectly fine. Overmixing can lead to a dense, tough cake.
6. Spread and Bake: Pour the batter into your prepared jelly roll pan. Use an offset spatula or the back of a spoon to spread it into an even layer, making sure it reaches all the corners. Bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
7. Cool Completely: This step is crucial! Let the cake cool completely in the pan before you even think about frosting it. A warm cake will melt your frosting into a soupy mess. You can place it in the fridge to speed this up.

How to Whip Up the Tangy ‘Cream Cheese’ Frosting

This frosting is what takes the cake to the next level. It’s creamy, sweet, and has a wonderful tang that perfectly balances the spiced cake.

1. Beat the Butter: In a large bowl, use a handheld or stand mixer to beat the softened vegan butter on medium speed for about 2 minutes. You want it to be light, creamy, and fluffy.
2. Add Sugar and Flavor: Add the powdered sugar, apple cider vinegar, and vanilla extract to the bowl.
3. Mix Until Smooth: Start mixing on low speed to avoid a powdered sugar explosion, then gradually increase to medium-high. Beat until the frosting is completely smooth and creamy.
4. Adjust Consistency: If the frosting seems too thick, add non-dairy milk one tablespoon at a time until you reach your desired spreading consistency. If you accidentally add too much milk and it becomes runny, simply add a bit more powdered sugar to thicken it back up.
5. Frost the Cooled Cake: Once the cake is completely cool to the touch, use an offset spatula to spread the frosting evenly over the top. Cut into bars, and serve!

My Top Tips for Flawless Pumpkin Cake Bars

Want to ensure your cake turns out perfectly every time? After making this recipe countless times, I’ve gathered a few tips that make all the difference.

• Measure Your Flour Correctly: This is the #1 tip for better baking. Instead of scooping flour directly from the bag with your measuring cup (which compacts it), use a spoon to fluff up the flour and then lightly scoop it into your measuring cup. Level it off with the back of a knife. This prevents a dry, dense cake.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until they’re incorporated. A few lumps are okay! Overmixing develops the gluten in the flour, resulting in a tough, rubbery texture instead of a light and fluffy one.
• Room Temperature Ingredients Matter: For the frosting, using truly softened (not melted!) vegan butter is key. It allows the butter and sugar to emulsify properly, creating a smooth, creamy texture that won’t break or become greasy.
• Trust the Toothpick Test: Ovens can vary. The most reliable way to check for doneness is to insert a toothpick or wooden skewer into the center of the cake. If it comes out clean or with a few dry crumbs attached, it’s ready. If there’s wet batter, it needs a few more minutes.

Your Questions Answered & Troubleshooting Guide

Here are answers to some common questions, including how to troubleshoot potential baking hiccups.

Can I make this gluten-free?

I haven’t personally tested this recipe with gluten-free flour. However, for best results, I’d recommend using a high-quality, all-purpose gluten-free flour blend that contains xanthan gum.

What pan can I use if I don’t have a 15×10 jelly roll pan?

If you want to make a smaller batch, you can halve the recipe (including all ingredients) and bake it in a 9×13 inch cake pan. Keep an eye on the baking time, as it may need to be adjusted slightly. For a layered cake, this recipe makes enough batter for two 9-inch round cake pans.

Troubleshooting: Why is my cake dry or dense?

This is usually caused by one of two things: too much flour or overmixing. Be sure to measure your flour using the spoon-and-level method described in the tips section. And remember to mix the batter only until it’s just combined.

Troubleshooting: Why is my frosting runny?

This typically happens if your cake was still warm when you frosted it, or if your vegan butter was too soft (partially melted). Always let the cake cool completely. If the frosting itself is runny, your kitchen may be too warm or you may have added too much liquid. Try chilling the frosting in the refrigerator for 20-30 minutes to help it firm up. If that doesn’t work, beat in more powdered sugar, a quarter cup at a time, until it thickens.

How to Store and Freeze Your Cake Bars

Proper storage is key to keeping your cake bars fresh and delicious.

• At Room Temperature: You can store the frosted cake bars in a sealed, airtight container on the counter for up to 3 days. This is my preferred method as it keeps the cake texture perfectly soft.
• In the Refrigerator: If you need them to last a bit longer, they will keep well in an airtight container in the refrigerator for up to 5 days. Note that the cake may become slightly more dense when chilled.
• Freezing: This cake freezes beautifully! You can freeze the entire sheet cake (frosted or unfrosted) or individual bars. For bars, I recommend flash-freezing them on a baking sheet for an hour until firm, then wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They will keep for up to 3 months. To thaw, simply leave them on the counter at room temperature.

Conclusion

There you have it – a simple, crowd-pleasing dessert that perfectly captures the essence of fall. These Vegan Pumpkin Cake Bars are more than just a recipe; they’re a way to bring warmth, spice, and a little bit of sweetness to any gathering.

They prove that you don’t need dairy or eggs to create a spectacularly moist, fluffy, and flavorful cake. So preheat your oven, gather your spices, and get ready to bake a treat that’s sure to become a new holiday tradition.

Happy baking!