Vegan Pumpkin Spice Cookie Bars

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In happy anticipation of the upcoming holiday it somehow feels mandatory that I share an autumn-themed recipe with you all. And if you can think of anything that goes better with Thanksgiving celebrations than pumpkins and spice, make sure to let me know, because I think they just sum up the whole beautiful season. Throw in some apples, crunchy leaves and honking geese, and I think we might have accidentally ended up in my own personal vision of heaven — blown in on some of those crisp autumn winds. Pure. Happiness. But enough about the glory of fall, because you know I could go on all day. And also because right now I’ve got something more important on my mind. More important than fall? Yes, and that would be the pressing matter of…DESSERT. And since we’re talking holiday fare here, obviously I want to go all out. How do I do that? Chocolate, of course. Because when you combine pumpkin, spice and chocolate I’m pretty sure what you end up with is the perfect addition to any holiday dessert table. Classic, too. So moist and delicious you might not want to share, but do it anyway because “happiness quite unshared, can scarcely be called happiness.” (Thank you, Charlotte Bronte.)

As usual, hit the jump to recipe button above to speed past all of my chatter, because before I make my way to the cookie bars, I plan on getting a little bit swoony over snow. Just a little, but it’s the start of the season and I’m feeling somewhat love-struck over the newly winterized landscape. Yes, I know it can be a nuisance, and driving becomes treacherous, and wintry power outages can be somewhat of a headache, but if you look past all of that? Purely. Enchanting. And I can’t help but think that my friend, Frosty, sings it best, “Such a magical sight when the world’s dressed in white. Oh (oh, oh), let there be snow.”

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This past week we got our first snowstorm – and not just a dusting, but more along the lines of 8 inches of white, fluffy magic. All that evening the girls and I had repeatedly flipped on the porch light, just waiting for those first flakes to fall. And as soon as they did? On came the Christmas carols and out came the happy dances. Because honestly, we don’t need much (or any) of an excuse to dance like fools, and the lightly falling snow was more than enough to get us all grooving. And instantly it had us feeling festive and suspiciously like small children when the wild hope of a snow-day looms.

And for some weird reason, every day since has felt like… a holiday. Which doesn’t make a lot of sense because in Connecticut, more often than not, Christmas isn’t white. Let alone Thanksgiving. In fact, last year was the first December 25th since 2002 that I remember having substantial snow on Christmas. But yesterday morning with a loaf of bread baking in the oven, the skies overcast and the landscape white? Christmas. Definitely Christmas.

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There’s just something really, really special about snowfall – that beautiful hush. That muffled silence that surrounds everything, separating us from the world and the world from us. It magically transforms my home into a cozy haven with my little family of five all nestled safely inside, while outside storms rage, winds blow and snow covers the sleeping earth.  And curiously, the snow somehow manages to turn this planet (yes, the whole thing) into a place where peace is possible, imminent even, if only we could manage to harness the stillness of those falling flakes. But as comforting as it is to stay inside while the snow swirls, you must, must venture outside — dressed so warmly that you can fall on your back into the blanket of snow, never feeling the chill, and let the flakes drift and settle where they will. And then? Be still. And listen to the soft noise of those countless falling crystals, because I’m positive it’s some of the most beautiful music that Mother Nature makes.

*Happy sigh*

So obviously, I’m smitten with snow. I always have been and I hope always to be. And I know by April I’ll be ready for green grass and blooming flowers, but for now I’ll take wood-fires, snow-days and dancing snowflakes. And wonder how any season could be more peaceful.

But since Thanksgiving is only days away, and I have much cooking to do, let’s move on to other happy things. Like fresh-from-the-oven cookie bars. And Thanksgiving celebrations. I’ve included two versions of the Vegan Pumpkin Spice Cookie Bars below, one using maple syrup and the other sugar-free (using stevia). Pick whichever one suits your fancy… and enjoy. Have a happy Thanksgiving 🙂 

 

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(I’ll only link to brands that I use and trust in case you’re looking for any recommendations. And I almost always buy in bulk because it’s much cheaper in the long run!)

P.S. You can find the recipe in my cookbook, Compassion Tastes Better

0 from 0 votes
Vegan Pumpkin Spice Cookie Bars (using maple syrup)
Prep Time
10 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Dessert
Servings: 12 bars
Calories: 187 kcal
Ingredients
Instructions
  1. 1. Preheat oven to 350°

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    2. Add the oat flour, baking soda, cream of tartar, cinnamon, allspice and cloves to a mixing bowl and stir well to combine.

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    3. Add the pumpkin puree, applesauce, coconut oil, maple syrup, chia egg and vanilla to the dry ingredients, and mix until thoroughly combined.

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    4. Fold in the chocolate chips.

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    5. Spread the batter in a greased 11x7 baking pan and bake for 30-40 minutes or until a toothpick inserted into the middle comes out clean.

Recipe Notes

Instructions for making a chia egg: Grind 2 tablespoons of chia seed (I use a small coffee grinder) and add to a small bowl along with 1 cup of water. Immediately whisk thoroughly. Let sit for 5 minutes to thicken. 1/4 cup of chia egg is equal to 1 egg. Store any leftover chia egg in a covered container in the refrigerator for up to one week. 

Nutrition Facts
Vegan Pumpkin Spice Cookie Bars (using maple syrup)
Amount Per Serving (1 bar)
Calories 187 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 111mg 5%
Potassium 164mg 5%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 5g
Protein 3g 6%
Vitamin A 63.5%
Vitamin C 1.2%
Calcium 2.3%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.
0 from 0 votes
Vegan Pumpkin Spice Cookie Bars (using stevia)
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Dessert
Servings: 12 bars
Calories: 184 kcal
Ingredients
Instructions
  1. 1. Preheat oven to 350°

    2. Add the flours, baking soda, cinnamon, allspice, cloves and stevia to a mixing bowl and stir well to combine.

    3. In a separate mixing bowl add the pumpkin puree, applesauce, melted oil, milk, chia egg and vanilla. Mix well. Add the wet ingredients to the dry ingredients and mix together thoroughly.

    4. Fold in the chocolate chips.

    5. Spread the batter in a greased 11x7 inch baking pan and bake for 40-45 minutes. 

Recipe Notes

Instructions for making a chia egg: Grind 2 tablespoons of chia seed (I use a small coffee grinder) and add to a bowl along with 1 cup of water. Immediately whisk thoroughly and let sit for 5 minutes to thicken. 1/4 cup of chia egg is equal to 1 egg. Store the leftovers for in a covered container for up to a week in the refrigerator. 

Nutrition Facts
Vegan Pumpkin Spice Cookie Bars (using stevia)
Amount Per Serving (1 bar)
Calories 184 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 11g 55%
Cholesterol 0mg 0%
Sodium 109mg 5%
Potassium 139mg 4%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 3g
Protein 2g 4%
Vitamin A 110.3%
Vitamin C 2.3%
Calcium 2.1%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

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