Today I am going to be making another sweet dessert, that is perfect for this time of the year. Vegan chocolate chip pumpkin bars. This quick and fun recipe will be a hit for the whole family!
Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
bars
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Ingredients
Vegan pumpkin chocolate chip cream cheese frosting
- 1/2 cup vegan buttery stick cubed and at room tempature
- 1/8 cup vegan chocolate chips chopped into bits in food processor
- 3 3/4 cups powdered sugar
- 1/2 cup unsweetened vegan milk approximately
- 2 teaspoons vanilla extract
- 1/2 cup vegan cream cheese I used Daiya, I like the tanginess
- 1/2 teaspoon ground cinnamon I use half and half saigon and ceylon
- 1/3 cup canned pumpkin puree
Ingredients
Vegan pumpkin chocolate chip cream cheese frosting
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Instructions
- Preheat oven to 350 degrees F. Grease a jelly roll or half sheet pan with buttery stick.
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and egg replacer. Sift and set aside. In a separate bowl, mix the pumpkin, earth balance, applesauce, and sugar. Add the flour mixture and mix just until combined. Do not overmix! Fold in chocolate chips.
- Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 - 35 minutes. Cool on wire rack. Once completely cool frost the bars with the vegan pumpkin chocolate chip cream cheese frosting
Vegan pumpkin chocolate chip cream cheese frosting
- In a large bowl beat the earth balance, vanilla, cream cheese, cinnamon, and pumpkin with electric mixer until smooth. Slowly add the powdered sugar. Once incorporated, add the vegan milk a bit at a time until thick enough to frost the bars, shouldn't be too thick though. It will set. After thoroughly mixed, fold in the chopped chocolate.
- Frost the pumpkin bars so there is aprox 18-14th inch of frosting on the bars. Place in the refrigerator for a couple hours to let the frosting set. Using a hot, dry, clean knife cut into 24 pieces and serve.