Name: Vegan Pumpkin Crumble Bars Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon salt; 1 cup vegan butter softened to room temperature; 15 ounces canned pumpkin puree; 1 cup full fat coconut milk or vegan cream; 3 tablespoons cornstarch; 1/2 cup brown sugar packed; 1/2 cup granulated sugar; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt

Jump to Recipe· 4.8 from 18 reviews

If you’re searching for a fall-inspired treat that’s not only delicious but also 100% plant-based, let me introduce you to my absolute favorite Vegan Pumpkin Crumble Bars Recipe. These bars are the perfect combination of a buttery, crumbly crust with a creamy, spiced pumpkin layer that just melts in your mouth. Whether you’re an experienced baker or a newbie, I promise this recipe will become your go-to for cozy desserts. Stick with me, and I’ll share some personal tips to help you nail it every time!

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Why This Recipe Works

Perfect Texture Balance: The crust and crumble topping is buttery and crumbly, while the pumpkin layer is smooth and custardy.
Simple, Wholesome Ingredients: Using pantry staples like canned pumpkin and coconut milk makes this recipe easy and accessible.
No Fancy Equipment Needed: You can whisk and press by hand—no food processor required, which is great if you want quick prep.
Flexible and Flavorful: The pumpkin pie spice adds that classic fall warmth, making these bars a seasonal hit.

Vegan Pumpkin Crumble Bars, fall vegan desserts, plant-based pumpkin bars, dairy-free pumpkin crumble, easy vegan pumpkin treats - A rectangular dessert with two main layers sits inside a white baking dish lined with beige parchment paper. The bottom layer is a dense, medium brown base, smooth in texture. The top layer is made of scattered crumbly pieces in pale yellow and off-white colors, giving a rough and irregular look. The edges of the parchment paper fold up and around the dessert, creating a soft border. The whole dish rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegan Pumpkin Crumble Bars Recipe is definitely in choosing the right ingredients, which blend perfectly to create that signature crust-top-pumpkin combo. I always recommend using full-fat coconut milk for richness and canned pumpkin puree for convenience and consistency.

Vegan Pumpkin Crumble Bars, fall vegan desserts, plant-based pumpkin bars, dairy-free pumpkin crumble, easy vegan pumpkin treats - Flat lay of a small mound of all purpose flour, a neat pile of granulated sugar, a small white bowl of brown sugar, a few tablespoons of pumpkin pie spice arranged as a vibrant orange-brown powder, a small white bowl of fine cornstarch, a small white bowl filled with smooth, bright orange pumpkin puree, a small white bowl containing creamy full fat coconut milk, a few pinches of salt scattered beside a small heap of coarse salt crystals, and a block of pale yellow vegan butter softened with creamy texture, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Forms the sturdy base and crumble topping, so don’t swap it for gluten-free unless you have a tested recipe version, as texture will change.
Granulated sugar: Provides sweetness and helps create the perfect golden crust.
Salt: Enhances all the flavors and balances the pumpkin’s earthiness.
Vegan butter: I love using a firm, buttery vegan spread—this really brings that classic crumble texture.
Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor and no added sugars.
Full-fat coconut milk or vegan cream: This adds richness and creaminess to the pumpkin layer; avoid light versions or you’ll lose texture.
Cornstarch: Works as your secret thickener to get that perfect pumpkin custard consistency.
Brown sugar: Adds subtle caramel notes to deepen the pumpkin flavor.
Pumpkin pie spice: Don’t skip it! This blend is what makes these bars smell like autumn in your kitchen.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Vegan Pumpkin Crumble Bars Recipe is how adaptable it is. Over time, I’ve loved playing with adding mix-ins or switching up the spices to suit different moods or holidays—I encourage you to do the same!

Spice it up: I sometimes add a pinch of cinnamon or even a dash of ground ginger if I want a warmer, spicier edge.
Nutty twist: Chopped pecans or walnuts sprinkled onto the top crumble add a lovely crunch that’s delightful.
Less sweet: Feel free to reduce the sugar slightly if you prefer a less sweet bar; the pumpkin and spices still shine.
Gluten-free adaptation: I haven’t tried this recipe gluten-free yet, but a blend designed for baking might work—just be mindful that texture will differ.

Step-by-Step: How I Make Vegan Pumpkin Crumble Bars Recipe

Step 1: Prepare Your Pan and Crust Mix

Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish, or line it with parchment paper for an easier lift later. I’ve learned that parchment really saves time when cutting the bars tidy. Next, whisk together your flour, sugar, and salt in a large bowl before adding softened vegan butter. Use a wooden spoon or handheld mixer to combine until crumbly – it might look loose, but that’s exactly what you want!

Step 2: Press and Reserve

Reserve one cup of your crumbly crust mixture for the topping, then firmly press the remaining crumbs evenly into the pan to form the base. Making sure it’s packed will give you that sturdy foundation your pumpkin layer can rest on without sinking.

Step 3: Whip Up the Pumpkin Layer

For the pumpkin filling, you can either pull out your blender or whisk vigorously by hand. Blend together pumpkin puree, coconut milk, cornstarch, brown and granulated sugars, pumpkin pie spice, and salt. If your coconut milk is a bit chunky, I find warming it slightly in the microwave helps it blend smoothly, which is super important for that perfect custard texture.

Step 4: Layer and Bake

Pour the smooth pumpkin filling evenly over your crust, then sprinkle the reserved crumble mixture over the top. Bake for 35-40 minutes until golden and mostly set—don’t worry if the center jiggles slightly; it will firm as it cools.

Step 5: Cool and Chill

Let the bars cool on the counter for about 30 minutes, then pop them into the fridge for at least two hours to get nice and firm. This chilling step is key to cutting clean bars that hold together well.

Step 6: Slice and Serve

After chilling, slice your bars into squares, and if you’re like me, serve with a big dollop of vegan whipped cream or your favorite vanilla ice cream for the ultimate cozy dessert experience.

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Pro Tips for Making Vegan Pumpkin Crumble Bars Recipe

Softened Butter, Not Melted: I always make sure my vegan butter is softened, never melted, to get that perfect crumbly texture without it turning greasy.
Blend for Silky Filling: Using a blender rather than just whisking makes the pumpkin layer incredibly smooth and creamy every time.
Patience is Key: Don’t rush chilling the bars—this is what helps your slices stay intact and look beautiful when served.
Use Parchment for Easy Cleanup: I’ve avoided some extra scrubbing by lining the pan, which is a small step that makes a big difference.

How to Serve Vegan Pumpkin Crumble Bars Recipe

Vegan Pumpkin Crumble Bars, fall vegan desserts, plant-based pumpkin bars, dairy-free pumpkin crumble, easy vegan pumpkin treats - A stack of three square dessert bars is centered on a white plate resting on a wooden board over a white marbled surface. Each bar has three layers: the bottom layer is a pale beige crust with a smooth texture, the middle layer is a thick, rich orange filling with a slightly bumpy surface, and the top layer is a crumbly, light beige streusel with small clusters and a rough texture. In the background, there is an out-of-focus bunch of bright orange flowers creating a warm, soft look. The photo has a clear, close-up focus on the dessert bars. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping these bars with a generous swirl of vegan whipped cream—there’s something about the creamy lightness that complements the spiced pumpkin perfectly. Sometimes I also sprinkle a little toasted pecan or cinnamon on top for that extra touch of fall on your plate.

Side Dishes

These bars are wonderful with a hot cup of chai tea or a rich espresso. Sometimes I like serving them alongside a small bowl of fresh berries or a tangy vegan yogurt to balance the sweetness.

Creative Ways to Present

For holidays, I’ve presented these bars cut into mini squares on a rustic wooden board with a drizzle of maple syrup and scattered pumpkin seeds for a festive vibe. They also look stunning dusted lightly with powdered sugar at Thanksgiving gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge. They hold up beautifully for up to 4-5 days. I often find the flavors get even better after a day as the spices mingle more deeply.

Freezing

Freezing these bars works great if you want to prep ahead for a crowd. I wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag. They freeze perfectly for up to 2 months and thaw overnight in the fridge.

Reheating

To enjoy leftover bars warm, I recommend reheating them gently in the oven at 300°F for about 10 minutes. This helps restore a slight crispness to the crumble topping without drying out the pumpkin layer.

FAQs

Can I use fresh pumpkin instead of canned for this Vegan Pumpkin Crumble Bars Recipe?

Fresh pumpkin can work, but you’ll need to cook and puree it yourself, ensuring it’s thick and smooth like canned pumpkin puree. Also, fresh pumpkin has a higher moisture content, so you might need to adjust the cornstarch or baking time to avoid a soggy filling.
Is it possible to make these bars gluten-free?

While this recipe is developed with all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend. Keep in mind the texture might be a bit different, and it may require slight adjustments in liquid or baking time.
Do I have to use coconut milk for the pumpkin layer?

Full-fat coconut milk is recommended because it lends richness and creaminess to the filling. However, you can substitute with any thick, creamy vegan milk or cream alternative, but results might be less thick and flavorful.
How can I tell when the bars are fully baked?

The bars should be golden brown on top and mostly set but might still jiggle slightly in the middle. That slight jiggle is okay because the filling firms up as it cools during refrigeration.
Can I make the crumble topping without vegan butter?

Using vegan butter gives the classic buttery crumble texture that’s hard to mimic with oils. If you prefer, solid coconut oil can be an alternative, but it may change the flavor and texture slightly. Avoid liquid oils here as they don’t provide the crumble consistency.

Final Thoughts

This Vegan Pumpkin Crumble Bars Recipe is honestly one of my favorite ways to celebrate fall flavors in a cozy, comforting dessert. I’ve enjoyed making these bars with friends and family, and every time they impress with their buttery crust, vibrant pumpkin filling, and that unbeatable crumble top. Don’t be intimidated by the steps; it’s more about piecing it together with love and patience. I hope you enjoy baking (and eating) these as much as I do—they’re truly a slice of autumn happiness!