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    Home » Fall Recipes

    Easy Pumpkin Bars Recipe | Vegan and Best Pumpkin Banana Bars

    Published: Sep 23, 2016 · Modified: Sep 16, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    These easy pumpkin bars are the best vegan, moist, to-die-for dessert bars you will make this fall and holiday season. These bars have crispy edges and are moist and chewy inside.

    Best and Easy Pumpkin Bars Recipe, Vegan Pumpkin Banana Bars or Dessert Bars.

    Jump to:
    • About the recipe
    • Ingredients
    • Step-by-step Instructions
    • Tips
    • Store and Make ahead
    • Recipe FAQs
    • More Pumpkin Recipes
    • Recipe card
    • User Reviews

    About the recipe

    These spiced pumpkin bars are healthy, eggless, dairy-free, and even oil-free. The mashed banana and the pumpkin puree ensure that the interior of the bars remains super moist. The holiday spice gives a warm and cozy flavor.

    These pumpkin bars need no frosting. To give a festive or holiday feel, simply top with powdered sugar. Serve these as an after-meal dessert or for a sweet mid-day snack.

    Check out our delicious pumpkin chocolate bread and pumpkin pancakes this Fall season.

    Moist vegan pumpkin dessert bars. To die for Pumpkin bars with banana.

    Ingredients

    All-purpose flour: Holds everything together.

    Baking powder and baking soda: Makes the ars light and fluffy.

    Spices: Use cinnamon powder and holiday pumpkin spice or ¼ teaspoon each of cinnamon powder, nutmeg, cloves, and dry ginger for spiced pumpkin bars.

    Sugar: Use fine white sugar or brown sugar. The taste and texture will vary accordingly.

    Pumpkin puree: Canned puree is used in the recipe. If using homemade, the amount of flour may vary based on the moisture content.

    Banana: 2 large ripe mashed bananas are used. You can use egg or apple sauce instead.

    Almond milk: Use any dairy-free milk of your choice.

    See the recipe card below for a full list of ingredients and measurements.

    Best & easy pumpkin bars. Vegan and eggless pumpkin banana bars. Dessert bars for fall & holiday.

    Step-by-step Instructions

    • Preheat the oven to 350 degrees F. Grease the square baking pan or loaf pan and keep it aside.
    • Add the dry ingredients - flour, baking powder, baking soda, salt, cinnamon powder, pumpkin spice, and sugar and mix. 
    • Add pumpkin puree, mashed ripe bananas, and almond milk in a bowl and mix. 
    • Stir the wet ingredients into the dry ingredients and mix until combined. Do not overmix.
    • Transfer the batter to a well-greased square baking pan, and bake in the oven for about 30 to 40 minutes or until a knife or toothpick inserted at the center comes out almost clean (these bars will be moist inside). My oven took about 35 minutes. The baking time may vary depending on the thickness of your bars. So keep an eye at the 25-minute mark.
    • Allow it to cool for about 10 minutes, then remove from the baking pan and let it cool completely on a wire rack.
    • Cut them into square bars, and sprinkle some confectioner sugar.
    • Serve and enjoy. 
    Best and easy dessert bars with pumpkin and banana. Fall and holiday pumpkin recipes.

    Tips

    • You can substitute almond milk with coconut milk or soy milk.
    • In this recipe, I have used store-bought almond milk.
    • Non-vegans can substitute almond milk with whole milk.
    • The recipe calls for two large bananas. Non-vegans can replace one banana with an egg.
    • Use pumpkin spice or ¼ teaspoon each of nutmeg, clove, ginger powder, and cinnamon. 
    • Add chopped nuts and chocolate chips for additional texture and crunch. 

    Store and Make ahead

    These pumpkin bars can be made ahead and stored in an air-tight conatiner in a refrigerator for up to 5 days. You can also freeze the bars for up to 3 months. Thaw and reheat before serving.

    simple fall and holiday dessert bars with pumpkin and banana.

    Recipe FAQs

    What are pumpkin bars made of?

    To make these best pumpkin dessert bars, you need flour, baking powder, and baking soda, pumpkin spice, pumpkin puree, sugar, milk, and banana.

    What is the nutritional value of pumpkin bars?

    One serving of a bar contains approximately 200 calories with 46 grams of carbs and 3g of protein.

    More Pumpkin Recipes

    • Classic pumpkin Pie with Streusel topping.
      Pumpkin Pie with Streusel Topping
    • Vegan Pumpkin Doughnut Holes / Vegan Pumpkin donuts / Fall desserts / Thanksgiving desserts / Christmas desserts / Halloween desserts / Pumpkin recipes
      VEGAN PUMPKIN DOUGHNUT HOLES | HOW TO MAKE PUMPKIN DONUTS
    • Best pumpkin bread recipe. Easy and vegan pumpkin bread loaf. Fall and holiday bread baking.
      Best Pumpkin Bread Recipe (Easy, Vegan) | Pumpkin Bread with Yeast
    • Healthy vegan pumpkin pancakes. Instant rava dosa with pumpkin for breakfast, quick snack.
      Healthy Pumpkin Pancakes Recipe | Indian Dosa with Pumpkin

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    Best & easy pumpkin bars. Vegan and eggless pumpkin banana bars. Dessert bars for fall & holiday.

    Easy Pumpkin Bars | Vegan and Best Pumpkin Banana Bars

    Kushi
    These easy pumpkin bars are the best vegan, moist, to-die-for dessert bars you will make this fall and holiday season. These bars have crispy edges and are moist and chewy inside.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Breakfast, Desserts, Snack, sweets
    Cuisine American
    Servings 8 servings
    Calories 199 kcal

    Equipment

    • Square pan or Loaf pan

    Ingredients
      

    • 1 ½ cups All purpose flour Maida
    • 1 teaspoon Baking powder
    • 1 teaspoon Baking soda
    • ½ teaspoon Salt
    • 1 teaspoon Cinnamon powder
    • 1 teaspoon Pumpkin spice
    • ¾ cup Sugar
    • ¾ cup Pumpkin puree
    • 2 Banana mashed, ripened
    • ½ cup Almond milk
    • 1 teaspoon Vanilla extract
    • Confectioners sugar sprinkle

    Instructions
     

    • Preheat the oven to 350 degrees F. Grease the square baking pan or loaf pan and keep it aside.
    • Add the dry ingredients - flour, baking powder, baking soda, salt, cinnamon powder, pumpkin spice, and sugar and mix.
      1 ½ cups All purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Cinnamon powder, 1 teaspoon Pumpkin spice, ¾ cup Sugar
    • Add pumpkin puree, mashed ripe bananas, almond milk, and vanilla extract in a bowl and mix.
      ¾ cup Pumpkin puree, 2 Banana, ½ cup Almond milk, 1 teaspoon Vanilla extract
    • Stir the wet ingredients into the dry ingredients and mix until combined. Do not overmix.
    • Transfer the batter to a well-greased square baking pan, and bake in the oven for about 30 to 40 minutes or until a knife or toothpick inserted at the center comes out almost clean (these bars will be moist inside). My oven took about 35 minutes. The baking time may vary depending on the thickness of your bars. So keep an eye at the 25-minute mark.
    • Allow it to cool for about 10 minutes, then remove from the baking pan and let it cool completely on a wire rack.
    • Cut them into square bars, and sprinkle some confectioner sugar.
      Confectioners sugar
    • Serve and enjoy.

    Notes

    • You can substitute almond milk with coconut milk or soy milk.
    • In this recipe, I have used store-bought almond milk.
    • Non-vegans can substitute almond milk with whole milk.
    • The recipe calls for two large bananas. Non-vegans can replace one banana with an egg.
    • Use pumpkin spice or ¼ teaspoon each of nutmeg, clove, ginger powder, and cinnamon. 
    • Add chopped nuts and chocolate chips for additional texture and crunch. 

    Nutrition

    Calories: 199kcalCarbohydrates: 46gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 305mgPotassium: 197mgFiber: 2gSugar: 24gVitamin A: 3597IUVitamin C: 4mgCalcium: 32mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Note: We originally posted this vegan best pumpkin banana bars recipe in Sep 2016. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.

    More Fall Recipes

    • Best apple halwa sweet (Indian apple pudding dessert) - quick and easy apple recipe.
      Apple Halwa | Apple Pudding | Easy Apple Dessert Recipe
    • Easy roasted acorn squash slices for dinner served with garlic cream sauce.
      Roasted Acorn Squash Slices with Garlic Cream Sauce
    • Best pumpkin pancakes recipe with leftover pie filling. Mini Pumpkin Bites.
      Pumpkin Pancakes with Leftover Pumpkin Pie Pilling | Pancake Bites
    • Best 5 Cheese Pizza Recipe - Classic Cheese Pizza with homemade dough.
      5 Cheese Pizza | Homemade Cheese Pizza Recipe

    Reader Interactions

    Comments

    1. Amanda

      September 27, 2016 at 3:42 pm

      5 stars
      These look so delicious. They look moist and the texture if beautiful. I'll try it after tweaking it for gluten-free. Thanks!

      Reply
      • Kushi

        October 01, 2016 at 1:27 am

        Thank you Amanda 🙂

        Reply
    2. Platter Talk

      September 27, 2016 at 4:48 pm

      5 stars
      Nice job! Those are some good looking bars. Great texture.

      Reply
      • Kushi

        October 01, 2016 at 1:28 am

        Thank you 🙂

        Reply
    3. Lisa | Garlic & Zest

      September 27, 2016 at 4:49 pm

      5 stars
      This reminds me of my Aunt Lynne's pumpkin bread -- looks luscious!

      Reply
      • Kushi

        October 01, 2016 at 1:28 am

        Thank you Lisa 🙂

        Reply
    4. Ilona @ Ilona's Passion

      September 27, 2016 at 4:57 pm

      5 stars
      These bars look amazing! I love the pumpkin in it!

      Reply
      • Kushi

        October 01, 2016 at 1:29 am

        Thank you 🙂

        Reply
    5. Kelly

      November 15, 2016 at 7:38 am

      5 stars
      I made these last night and shared one with my kids fresh out of the oven... we loved them! Should they be refrigerated or ok to keep on counter?

      Reply
      • Kushi

        November 15, 2016 at 10:42 am

        It is better to store it covered in refrigerator and use as needed. Thank you so much. I am glad you liked it!

        Reply
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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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