Sorry I haven’t been posting much this month. There’s actually a great reason for this – I’m hosting a murder mystery show this whole month and into the first weekend of November. This has left me with very little free time but it’s been a lot of fun. I’ve also been making treats every Saturday for the show.
A couple weeks ago I made my famous chocolate chip cookies, but last week I decided to try something different. I whipped up these vegan pumpkin bars and they were a smash hit. And now, you lucky ducks, I’m going to share the secret with you! Make these for your Halloween or fall festivities and watch them disappear.
- 1 ⅔ cup vegan sugar
- 1 cup applesauce
- 1 cup coconut or canola oil
- 1 can pumpkin or butternut squash
- 2 cups flour
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
Preheat the oven to 350 degrees and grease either a 15” x 10” jelly roll pan (which I don’t have) or you can improvise with a 9” x 13” pan and another smaller rectangular pan (which I had to do). Pans can be glass or metal. Combine the sugar, applesauce, oil, and canned gourd of choice in a large bowl using a hand mixer until well incorporated. In a separate, medium bowl, stir together the flour, salt, baking powder, and pumpkin pie spice.
Using the hand mixer, pour the dry ingredients into the wet ingredient bowl and gradually mix together until completely added and smooth. Spoon batter into the pan(s) about ½ inch high and put into the oven for about 30 minutes, or until it comes up clean. If it comes up a little dirty it’s actually okay, but get the toothpick as clean as you can without overcooking. You want these to be moist.
Let the bars cool to room temp or put in the fridge to speed up the process. While they’re cooling, make the frosting.
- ¼ cup Earth Balance buttery sticks
- ¾ – 1 container of vegan cream cheese (use Tofutti. Do it.)
- 1 ½ cups vegan powdered sugar
- 1 tsp vanilla
- 2 – 3 tbsp coconut or almond milk
Put Earth Balance, ¾ container of cream cheese, powdered sugar, and vanilla in a bowl and mix with a hand mixer. Blend until smooth and add coconut milk and cream cheese until you reach the desired consistency and flavor. Put in the fridge for at least 30 mins and don’t put on the bars until they’re at least room temp. Spread on just like frosting and then put the whole shebang in the fridge until ready to serve.
Serves…a lot. I don’t even know because it didn’t last long enough for me to count.