Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blon…
Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blondies. If you love peanut butter, I know you will LOVE these blondies! The blondies…
These pumpkin bars with cream cheese frosting are a fall favorite! The soft and cakey bars are packed with pumpkin…
These pumpkin bars with cream cheese frosting are a fall favorite! The soft and cakey bars are packed with pumpkin spice flavor and finished with a lusciously creamy frosting. Every time we serve them, someone asks for the recipe!
What’s the best pumpkin dessert? For some people it’s pumpkin pie or pumpkin bread, but for us it’s these pumpkin bars with cream cheese frosting! These have become a fan and family favorite over the years because they are just that good.
This pumpkin bars recipe is ideal for any fall occasion. Every time we make them, we cannot stop sneaking bites! All our friends and family adore these, and here’s why:
These bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg.
The lusciously cream cheese frosting is to-die-for. It adds a gooey tang: and it’s the right amount (not too much, not too little).They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite.
It makes a big sheet pan. It’s great for fall gatherings and entertaining, like Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer.
Tips for making pumpkin bars
This pumpkin bars recipe is simply a matter of mixing the dry ingredients, the wet ingredients, combining them and baking! Here are a few notes on the overall process:
Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake.
Bake until a toothpick comes out clean. This should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist.
Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance.
Notes the cream cheese frosting
These pumpkin bars with cream cheese frosting are nothing without that sweet, creamy layer of goodness on top. If you’ve never made cream cheese frosting, it’s simple but requires a few tricks:
Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try microwaving for a few seconds, but that risks melting the frosting and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of baking.
Sift the powdered sugar. This helps to eliminate any lumps in the frosting.
If desired, make the frosting in advance. You can save it for up to 1 week. Make sure to set it out at room temperature for about 30 minutes before icing the bars.
Storing leftovers
The last thing to know about these pumpkin bars with cream cheese frosting? They’re best stored refrigerated! While you can store them at room temperature, the frosting holds up best in the fridge. Store the bars refrigerated for up to 5 days.
These pumpkin bars with cream cheese frosting are a fall favorite! These soft, cozy bars are packed with pumpkin spice flavor and finished with a lusciously creamy frosting. Every time we serve them, someone asks for the recipe!
Preheat the oven to 350°F. Grease a 10 x 15-inch jelly roll pan.
In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer.
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.)
Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using).
Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months.
These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie! For more easy pumpkin treats, check out my Pumpkin Chocolate Chip Cookies, Vegan Pumpkin Donuts, and Vegan Pumpkin Cupcakes. Craving Pumpkin Pie but not the…
These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie!
Craving Pumpkin Pie but not the work that comes with it? Make my easy Pumpkin Crumble Bars instead! Featuring a generously spiced and creamy pumpkin filling and the most tender, buttery crust and topping, they’re a warm and cozy dessert bar any pumpkin pie lover will adore.
Why you’ll love these pumpkin spice bars
Creamy, crumbly, and comforting – The three C’s are in every bite: a creamy pumpkin pie filling, a crumbly crust and topping, and comforting fall flavors!
Tastes like pumpkin pie – Pumpkin puree and pumpkin pie spice in the pumpkin filling make these vegan dessert bars so warm and cozy, just like pumpkin pie.
An easy fall treat – Like my Pumpkin Cake Bars and Salted Caramel Apple Bars, these pumpkin crumble bars are a surprisingly easy treat to share with friends and family.
How to make pumpkin crumble bars
Find the complete recipe with measurements in the recipe card below.
Whisk the flour, sugar, and salt together in a large bowl, then mix in the butter until crumbly. Set aside 1 cup of the crumbly mixture for the topping and press the rest into a prepared baking pan. Set aside.
Blend the ingredients for the pumpkin layer until very smooth. Pour the filling over the crust in the baking pan, then sprinkle the remaining crumb topping over top.
Bake the pumpkin pie crumble bars until the top is golden brown and mostly set.
Note: The bars may still look a little jiggly as they come out of the oven, but they’ll firm up as they cool.
Set the pumpkin bars aside to cool for 30 minutes before transferring them to the fridge to chill for 2 hours. Once chilled and firm, slice them into bars and serve with coconut whipped cream on top or vanilla ice cream on the side. Enjoy!
Frequently asked questions
My pumpkin bars are still very soft. What went wrong?
It’s very important to chill and store the pumpkin pie bars in the fridge after baking. They need to chill for at least 2 hours, although leaving them overnight will give the pumpkin filling plenty of time to set properly and firm up.
I’m allergic to coconut. What can I use instead?
Another rich and creamy vegan cream will work in place of the coconut milk in the filling. I like using Ripple’s dairy-free half-and-half as a substitute sometimes.
Can they be made gluten-free?
I haven’t tested gluten-free pumpkin bars, but a quality gluten-free flour should work in place of the all-purpose flour in the crust.
How do you store pumpkin bars?
Once they’re firm and cut into bars, transfer the pumpkin bars to an airtight container and store them in the fridge for up to 5 days or in the freezer for up to 1 month.
These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie!
Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish, or line with parchment paper for easy removal later.
In a large bowl, whisk the flour, sugar and salt. Now add the softened vegan butter and stir with a large wooden spoon, or use an electric mixer, until combined. The mixture will be quite crumbly.
Set aside 1 cup of the mixture for topping the pumpkin bars. Press the rest of the mixture evenly into the baking pan and set aside while you make the pumpkin filling.
Make the pumpkin filling – To a blender, add all the ingredients for the pumpkin layer and blend until very smooth. Alternatively, simple whisk in a bowl until smooth, but make sure your coconut is smooth or it won't incorporate well (you can warm it in the microwave if it's chunky).
Pour the pumpkin filling over the crust in the pan, then sprinkle the crumbs you had set aside over the top of the pumpkin.
Bake in the oven for 35-40 minutes, until golden brown and mostly set on top. It might still look a bit jiggly; that's okay, it will firm up as it cools.
Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
Once chilled and firm, cut into bars and serve with vegan whipped cream or vanilla ice cream, if desired.
I love an easy no bake treat! A few favorites include: No Bake Cookies, No Bake Monster Cookie Bars, Peanut Butter Protein Balls, and No Bake Peanut Butter Bars. These No Bake Almond Joy Bars are a delicious treat combining chocolate, coconut, and almo…
I love an easy no bake treat! A few favorites include: No Bake Cookies, No Bake Monster Cookie Bars, Peanut Butter Protein Balls, and No Bake Peanut Butter Bars. These No Bake Almond Joy Bars are a delicious treat combining chocolate, coconut, and almonds. They will remind you of the classic candy bar, but I…
S’mores are a MUST when there is a campfire, but I also love making s’mores treats in my kitchen. A few favorites include s’mores cookies, s’mores clusters, and s’mores rice krispie treats. I also love my peanut butter s&#…
S’mores are a MUST when there is a campfire, but I also love making s’mores treats in my kitchen. A few favorites include s’mores cookies, s’mores clusters, and s’mores rice krispie treats. I also love my peanut butter s’mores bars because we all know s’mores are better when peanut butter is involved. My classic peanut…
These ooey gooey Vegan Carmelitas bring caramel and chocolate together in a chewy oatmeal bar. One of the best desserts you’ll ever make and a total crowd pleaser! Want more vegan dessert bars? Check out my Seven Layer Bars, Vegan Pecan Bars, and Vegan Strawberry Cheesecake Crumble Bars as well! Listen up, caramel lovers: These…
These ooey gooey Vegan Carmelitas bring caramel and chocolate together in a chewy oatmeal bar. One of the best desserts you’ll ever make and a total crowd pleaser!
Listen up, caramel lovers: These vegan carmelitas are for you!
There’s so much to love about these vegan dessert bars, from the ooey gooey and delightfully chewy bites to the melted chocolate and vegan caramel in the middle. It doesn’t hurt that they’re easy to put together in under an hour, too!
To make these easy caramel bars, vegan chocolate chips and caramel sauce are layered on top of a sweet and crumbly oat, flour, and sugar mixture that doubles as the crust and topping. Set them aside to cool and firm up after baking, then slice and enjoy the caramel goodness.
Why these are the best vegan carmelitas
For caramel lovers! My two-ingredient Vegan Caramel Sauce is the star of these chewy bars. It’s rich, sweet, easy to make, and oozes out of the bars with every bite. Yum!
Layers of caramel, chocolate, and nuts – Vegan chocolate chips, caramel sauce, and the optional pecans come together in the middle of these oat bars.
No, these bars are not inherently gluten-free since they’re made with all-purpose flour and oats (which aren’t always naturally gluten-free). I haven’t tested a gluten-free version of this recipe but I’m sure it would work with a 1:1 gluten-free all-purpose flour and certified gluten-free quick oats instead.
Can I substitute the quick oats for old-fashioned rolled oats?
Yes, old-fashioned oats should work here. Just know that they may not soften as quickly in the oven as quick oats, which may give the bars a crispier texture.
How do you store the leftovers?
Once they’re cool, the caramel bars can be stored for up to 1 week in the fridge. Wrap them individually or store them in an airtight container to keep the crust chewy and tender.
Can you freeze carmelita bars?
Yes! These bars freeze well in a freezer-safe container for up to 3 months. Allow them to thaw overnight in the fridge and place them on the kitchen counter for about 10 minutes before serving so the caramel can soften slightly.
Can I use a vegan caramel without coconut?
Yes. My easy Vegan Caramel is coconut cream based, so if you aren’t a fan of anything remotely coconut tasting, make my Vegan Salted Caramel (omit the salt) instead.
These ooey gooey Vegan Carmelitas bring caramel and chocolate together in a chewy oatmeal bar. One of the best desserts you'll ever make and a total crowd pleaser!
Preheat the oven to 350 degrees F and line a 9-inch square baking dish with parchment paper (or simply grease the pan well). You can use an 8-inch pan for thicker bars.
In a large mixing bowl, stir the flour, oats, brown sugar, baking soda and salt together. Pour in the melted vegan butter and stir to form moist crumbs.
Press half of the crumbs on the bottom of the prepared pan, evenly and firmly. Bake for 10 minutes, then remove from oven.
Sprinkle the chocolate chips (and pecans, if using) over the warm crust, evenly.
For the caramel – If you have made this ahead of time and it's very thick, warm it for 30 seconds or so in the microwave until it's pourable. Pour the caramel over the chocolate chips.
Sprinkle the rest of the flour-butter crumb mixture on top of the caramel, and place in the oven. Bake for 15-20 minutes, until light golden brown and bubbling along the edges.
Cool on a rack for 20 minutes, then place in the refrigerator to chill for a few hours, if possible. They are still good before then, but they will fall apart easily and be very gooey. For firmer bars, chill for at least 4 hours.
Lift out using the parchment paper, slice into squares with a heavy knife, and serve.
Notes
For gluten free – Use a gluten free flour mix and gluten free certified quick oats.
If you really dislike coconut based caramel, you can use my Vegan Salted Caramel recipe instead, just omit the salt.
Make zucchini bars with cake mix to use up your abundance of garden zucchini. The spice cake mix matches perfectly with the cream cheese frosting. I love summertime gardens. Granted, I’m not the best at it, but thankfully my mom and dad are and t…
Make zucchini bars with cake mix to use up your abundance of garden zucchini. The spice cake mix matches perfectly with the cream cheese frosting. I love summertime gardens. Granted, I’m not the best at it, but thankfully my mom and dad are and they share the produce with us. One veggie that we always…
Craving strawberry cheesecake AND strawberry crumble? These Vegan Strawberry Cheesecake Crumble Bars have the best of both worlds! Rich, creamy, and sweet, they’re a wonderful dessert for any celebration. Have the best strawberry season ever with these cheesecake bars, as well as my Easy Vegan Strawberry Shortcake, Vegan Strawberry Cupcakes, and Strawberry Rolls recipes! These…
Craving strawberry cheesecake AND strawberry crumble? These Vegan Strawberry Cheesecake Crumble Bars have the best of both worlds! Rich, creamy, and sweet, they’re a wonderful dessert for any celebration.
These Vegan Strawberry Cheesecake Crumble Bars are like a strawberry cheesecake and strawberry crumble mash-up. The goodness of both crowd-pleasing summer baked goods goes into these bars, making each one delightfully sweet, creamy, rich, and fruity.
To make them, a creamy yet light and airy vegan cheesecake filling is poured over a graham cracker crust before it’s topped with strawberries and a sweet crumble topping. The bars are baked until lightly golden, then placed in the fridge to set. Slice ‘em up after a few hours and enjoy!
These bars are especially perfect when you don’t want to make an entire cheesecake. The recipe makes approximately 12 bars, so there’s enough for everyone at the get-together or summer celebration! Or, store them for later and enjoy one whenever a craving hits.
Why you’ll love these strawberry cheesecake bars
Two great desserts come together – The creamy richness of vegan cheesecake is combined with sweet, fruity, and lightly crisp strawberry crumble in these delicious cheesecake crumble bars.
Celebrate strawberry season – With fresh strawberries in every bite, they’re a must-make during summertime, AKA strawberry season!
Perfect for a crowd – Pass these handheld cheesecake bars around at the pool party, baby shower, July 4th celebration, or any occasion.
How to make vegan strawberry cheesecake crumble bars
Find the complete recipe with measurements in the recipe card below.
Stir the graham cracker crumbs, melted vegan butter, and sugar together in a medium bowl until it resembles moist crumbs. Press them into the bottom of a square baking pan.
Next, beat the vegan cream cheese in the bowl of a stand mixer until smooth. Beat in the coconut cream, sugar, cornstarch, vanilla, and lemon juice until creamy and smooth. Pour the filling over the crust in the pan, then top it with the diced strawberries.
Stir the flour, brown sugar, and melted vegan butter together in a small bowl to make the crumble. Sprinkle it over the strawberries.
Bake the crumble cheesecake bars until the cheesecake filling is set but still slightly jiggly. Set the bars aside to cool, then place them in the fridge for at least 4 hours or overnight.
Once they’re cool and fully set, slice them into squares and enjoy!
To make these bars completely irresistible, drizzle the homemade strawberry sauce from my Vegan Strawberry Cheesecake recipe or add a dollop of vegan whipped cream on top right before serving.
Frequently asked questions
Do I have to use strawberries?
Nope! Feel free to make these bars with fresh raspberries, blackberries, blueberries, or pitted and sliced stone fruit, like cherries, plums, or peaches, instead.
What kind of vegan cream cheese should I use?
I found that Tofutti and Miyoko’s vegan cream cheese worked best in this recipe. Just like in my Vegan Cheesecake recipe, Violife and Trader Joe’s vegan cream cheese do not work here and will likely make the filling very soupy.
Can they be made gluten-free?
Sure. Make the crust with the almond crust from my Cashew Cheesecake recipe or replace the graham cracker crust with gluten-free graham crackers or gluten-free ginger cookies. For the crumble, use gluten-free flour instead of regular all-purpose flour.
How do you store cheesecake crumble bars?
For the best results, serve the bars after the filling has set or else the crumble will start to lose its crisp texture and become soggy. If you end up with leftover cheesecake bars, you can wrap them individually in plastic and store them in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Craving strawberry cheesecake AND strawberry crumble? These Vegan Strawberry Cheesecake Crumble Bars have the best of both worlds! Rich, creamy, and sweet, they’re a wonderful dessert for any celebration.
Preheat the oven to 350 degrees F and line a 9 inch square pan with parchment paper.
In a medium bowl, add the graham cracker crumbs, melted vegan butter and sugar and stir until it resembles moist crumbs. Press them down into the bottom of the prepared pan, evenly and firmly.
In the bowl of a stand mixer using the whisk attachment (or a handheld mixer), beat the vegan cream cheese until smooth, about 1 minute.
Now add the coconut cream, sugar, cornstarch, vanilla and lemon juice and beat until creamy and smooth, scraping the sides as needed.
Pour into the pan over the crust and spread evenly. Top with the diced strawberries.
In a small bowl, stir together the flour, brown sugar and melted vegan butter for the crumbly topping.
Sprinkle the crumb topping on top of the strawberries.
Place in the oven and bake for 35-40 minutes. The cheesecake will still look jiggly, but it will firm up as it cools.
Let cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 4 hours, if possible.
Use the parchment paper to remove the bars from the pan, slice into squares and serve.
Notes
Tofutti and Miyoko’s brand vegan cream cheese are the best here. A lot of brands do not work, like Violife, Trader Joe’s and others. I can only guarantee the brands I’ve had success with, which are Tofutti and Miyokos.
For gluten free, use gluten free graham crackers or a similar type cookie, or my almond crust.
I LOVE Monster Cookies. They are are one of my all-time favorite cookies! They have all of my favorite things: peanut butter, oats, chocolate chips, and M&M’s. They are such a fun cookie. I have turned my favorite cookie into Monster Cookie B…
I LOVE Monster Cookies. They are are one of my all-time favorite cookies! They have all of my favorite things: peanut butter, oats, chocolate chips, and M&M’s. They are such a fun cookie. I have turned my favorite cookie into Monster Cookie Bars, Monster Cookie Energy Balls, Chocolate Monster Cookies, and these easy No Bake…
Peanut butter, banana, and chocolate…basically the BEST combo EVER! Do you agree? If you answered yes, you HAVE to make these Peanut Butter Banana Oatmeal Bars. I love these bars because they are: The bars are similar to baked oatmeal, but they h…
Peanut butter, banana, and chocolate…basically the BEST combo EVER! Do you agree? If you answered yes, you HAVE to make these Peanut Butter Banana Oatmeal Bars. I love these bars because they are: The bars are similar to baked oatmeal, but they hold their shape and can be cut into squares. They are soft, chewy,…
Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blondies. If you love peanut butter, I know you will LOVE these blondies! The blondies… 
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These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie! For more easy pumpkin treats, check out my Pumpkin Chocolate Chip Cookies, Vegan Pumpkin Donuts, and Vegan Pumpkin Cupcakes. Craving Pumpkin Pie but not the…
I love an easy no bake treat! A few favorites include: No Bake Cookies, No Bake Monster Cookie Bars, Peanut Butter Protein Balls, and No Bake Peanut Butter Bars. These No Bake Almond Joy Bars are a delicious treat combining chocolate, coconut, and almonds. They will remind you of the classic candy bar, but I… 
S’mores are a MUST when there is a campfire, but I also love making s’mores treats in my kitchen. A few favorites include s’mores cookies, s’mores clusters, and s’mores rice krispie treats. I also love my peanut butter s’mores bars because we all know s’mores are better when peanut butter is involved. My classic peanut… 
These ooey gooey Vegan Carmelitas bring caramel and chocolate together in a chewy oatmeal bar. One of the best desserts you’ll ever make and a total crowd pleaser! Want more vegan dessert bars? Check out my Seven Layer Bars, Vegan Pecan Bars, and Vegan Strawberry Cheesecake Crumble Bars as well! Listen up, caramel lovers: These…
Craving strawberry cheesecake AND strawberry crumble? These Vegan Strawberry Cheesecake Crumble Bars have the best of both worlds! Rich, creamy, and sweet, they’re a wonderful dessert for any celebration. Have the best strawberry season ever with these cheesecake bars, as well as my Easy Vegan Strawberry Shortcake, Vegan Strawberry Cupcakes, and Strawberry Rolls recipes! These…
I LOVE Monster Cookies. They are are one of my all-time favorite cookies! They have all of my favorite things: peanut butter, oats, chocolate chips, and M&M’s. They are such a fun cookie. I have turned my favorite cookie into Monster Cookie Bars, Monster Cookie Energy Balls, Chocolate Monster Cookies, and these easy No Bake… 
Peanut butter, banana, and chocolate…basically the BEST combo EVER! Do you agree? If you answered yes, you HAVE to make these Peanut Butter Banana Oatmeal Bars. I love these bars because they are: The bars are similar to baked oatmeal, but they hold their shape and can be cut into squares. They are soft, chewy,…