Easy Vegan pumpkin bars – Turning your fall pumpkin display into yummy treats!

These delicious easy vegan pumpkin bars recipe is the perfect treat for the whole family!

Did you know that all pumpkins are edible? Yes – It’s true! All those pretty pumpkins you styled on your dining table and on your front porch display don’t have to go to waste. Bring them in from outside before the weather starts freezing and then turn them into delicious yummy treats!


Lots of pumpkins all in a pile, some are orange, green and a soft white.

I’ve got three little ones around that are constantly asking for treats.. so a simple way to give them yummy baked snacks without the guilt is to make them vegan. I’m a plant-based eater around here so I’m constantly looking for ways to get my kids to eat more plants, less dairy and meats, and of course more fiber! I’m realizing more and more how hard it is to get my kids to eat the recommended daily dose of fiber these days. With a simple swap out of some key ingredients, it’s easier than ever to give my kids a delicious treat with guilt-free ingredients.

A mostly white kitchen with a red ceramic container with kitchen tools in it, plus a variety of wooden cutting boards and a white pitcher filled with greenery.

To start – preheat your oven to 400 degrees. When preheated, put your whole pumpkin on a cookie sheet and place it in the oven for about an hour. When it’s toasted brown and sunken in turn off your oven and take out your roasted pumpkin. Let it cool and then cut it in half and scoop out the pumpkin seeds. Then, scoop out all of the meat from the inside and put it in a large bowl and set aside.

Preheat your oven to 350 degrees. Mix your flax and water and set aside. Next, you’ll add in the pumpkin, oil, sugar, and flax mixture. Then add in all your dry ingredients and mix until smooth.

Pour your pumpkin batter into your pan and pop it in the oven for 25-30 minutes. Keep in mind the color of your mixture is going to depend on what type of pumpkin you used. Mine was a light green heirloom pumpkin so my mixture is more yellow than bright orange.

The pumpkin bar batter in the pan before being baked.

While the vegan pumpkin bars are baking, start on your frosting. Always start with your wet ingredients and then slowly add in your dry ingredients. If your frosting mixture is too runny just add in more powdered sugar. Set aside until the pumpkin bars are cool and then frost your delicious pumpkin treat!

The baked pumpkin bars that are frosted.

pumpkin bars with white frosting and sprinkles



Pumpkin Bars

  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • 2 cups of pumpkin puree
  • 1 cup oil – your choice
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract


  • 1/2 cup of vegan butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons non-dairy milk



I'm Kori

and I’m so glad you’re here! Home design has always been a passion of mine. I love to find new ways to make my home feel and look beautiful.. Here you’ll find design tips, DIYs, inspiration boards, tips on organization and cleaning, entertaining, and so much more! Need help designing your space.. check ​out my E-Design page!

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  1. Alex McCorkle says:

    Oh my gosh!! Yummy!! I’ve sent the ingredients list to my husband to pick up on his way home! Going to make these tonight!!!

  2. […] hope you’ve enjoyed friends.. checkout my Pumpkin bar recipe for the perfect Thanksgiving day […]

  3. […] To start I Headed to my local grocery store and home improvement store to pick up as many pumpkins as I could. Seriously, my cart was loaded. I also grabbed some corn stalks to frame my pillars around my poch. I also grabbed a bunch of mums too. Seriously, this stuff isn’t cheap, but the way I like to justify it is that all pumpkins are edible and I will eventually I’ll bake them all for dinners and desserts. It’s true… all you have to do is toss the whole pumpkin in the oven at about 400 degrees for an hour. Then, you cut the pumpkin down the middle and scoop out the seeds. Lastly, the pumpkin meat is ready to be scooped out and added to whatever dish you’re making. I explain it all here in my pumpkin bars recipe. […]

  4. I was just thinking today that I needed to find a recipe for pumpkin bars! SO glad I saw this. Pinned and putting those ingredients on my grocery list! Woo hoo!

    • korilynmartin says:

      This is my favorite recipe! So easy and sooo delicious! We’ve got some dairy allergies here so we try and keep things animal product free.

  5. […] Making homemade bread has never been easier… and believe me. I was an avid breadmaker user for years! I loved my breadmaker. All you have to do is dump your ingredients in and wait 4 hours. But after perfecting this recipe, I find that it takes half that time AND it comes out softer and more delicious! […]

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