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 27 reviews

If you’re craving something cozy, sweet, and utterly comforting, you’re going to love this Vegan Pumpkin Crumble Bars Recipe. It’s one of those treats that bring all the autumn vibes right to your kitchen, perfect for sharing (or sneaking a few bars when no one’s looking). The crumbly oat-like crust combined with that creamy pumpkin filling? Pure magic. Stick with me—I’ll walk you through every step to make sure your kitchen smells as good as mine does when I bake these bars!

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Why This Recipe Works

Perfect Texture Blend: The crumbly crust contrasts beautifully with the silky pumpkin layer for a delightful bite every time.
Simple, Wholesome Ingredients: No complicated ingredients here—just pantry staples that pack big flavor.
Great for Make-Ahead: This recipe gets better with chilling, making it ideal for prepping in advance of gatherings.
Balanced Sweetness and Spice: The pumpkin pie spice adds warmth without overpowering the rich pumpkin and buttery crust.

Vegan Pumpkin Crumble Bars, Pumpkin Crumble Bars, Vegan Autumn Desserts, Vegan Pumpkin Bars, Plant-Based 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 in these bars comes from how the ingredients pull together to create both texture and flavor that feel very autumnal and comforting. Each element plays a part in making the bars feel rich yet light enough for an afternoon snack or dessert. When shopping, I always look for good-quality canned pumpkin—not pumpkin pie filling—and full-fat coconut milk for that luscious creaminess.

Vegan Pumpkin Crumble Bars, Pumpkin Crumble Bars, Vegan Autumn Desserts, Vegan Pumpkin Bars, Plant-Based 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: Provides the structure for a firm yet tender crust and crumble topping.
Granulated Sugar: Adds sweetness and helps create that golden-brown color on the crust.
Salt: Boosts all the flavors and balances the sweetness.
Vegan Butter: Use a good-quality brand that’s firm at room temp to get that perfect crumbly texture.
Canned Pumpkin Puree: The star of the show—make sure it’s 100% pumpkin for the best flavor.
Full Fat Coconut Milk or Vegan Cream: Adds richness and creaminess to the pumpkin filling, mellowing the spices and sugars.
Cornstarch: This thickens the pumpkin layer so it sets perfectly after baking and chilling.
Brown Sugar: Adds a lovely deep caramel flavor to the pumpkin filling.
Pumpkin Pie Spice: Warm spices like cinnamon, nutmeg, and cloves are essential for that classic fall flavor profile.

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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 my favorite things about this Vegan Pumpkin Crumble Bars Recipe is how easy it is to customize. Sometimes I swap out the pumpkin pie spice for a little extra cinnamon or even ginger to suit my mood. You can tweak the sweetness level, too, depending on whether you prefer your bars more pumpkin-forward or ultra-sweet.

Coconut Variations: If you’re not a fan of coconut, I’ve experimented with almond milk cream or cashew cream, though coconut gives the best creamy texture.
Sweetener Swaps: Try maple syrup in place of some sugar for a natural sweetness and an earthy maple note.
Spice Twist: Adding a pinch of cardamom or allspice can turn these bars into a delightful surprise for guests.
Gluten-Free Version: I’ve had success using a gluten-free flour blend—but be sure to choose one designed for baking to keep the crumble texture.

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

Step 1: Prep the Crumbly Base

First, I preheat my oven to 350°F and grease a 9×13 baking pan—or better yet, line it with parchment paper for easy slicing and cleanup later. Then, I whisk together the flour, sugar, and salt in a large bowl. Here’s my tip: make sure your vegan butter is at room temperature but still cool, so when you blend it in (I prefer a wooden spoon, but a mixer works great), it combines into coarse crumbs—not a dough. This is key for that ultra-flaky texture.

Step 2: Reserve the Crumble & Press the Crust

After mixing, I set aside about a cup of the crumbly mixture to save for sprinkling on top. Then, I press the rest firmly and evenly into the bottom of the prepared pan—this will be your sturdy base. Don’t skip pressing it firmly; it helps your bars hold together perfectly after baking.

Step 3: Whip Up the Pumpkin Filling

Next up is the pumpkin layer. I pour all the ingredients—pumpkin puree, coconut milk, cornstarch, sugars, pumpkin pie spice, and salt—into my blender and pulse until smooth. If you don’t have a blender handy, whisk vigorously in a bowl, but make sure your coconut milk is smooth (I sometimes warm it for about 20 seconds to break up any solids). A smooth pumpkin layer means a creamy, luscious middle that sets just right.

Step 4: Assemble and Bake

Pour your pumpkin filling evenly over the crust, then sprinkle your reserved crumble mixture on top in an even layer. It’s like the cherry on top but in crisp crumb form! Pop it into your preheated oven and bake for about 35-40 minutes. The top should be golden and mostly set, though a little jiggle is okay—it firms up as it cools.

Step 5: Cool and Chill

Once out of the oven, let your bars cool on the counter for at least 30 minutes. Then transfer them to the fridge for a solid 2 hours or more. The chilling step is not only about setting the filling but also enhancing those flavors. Trust me, skipping this is the one shortcut I avoid.

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Pro Tips for Making Vegan Pumpkin Crumble Bars Recipe

Room Temperature Butter: Using butter that’s softened but still firm ensures perfect crumbly texture, not greasy or oily.
Don’t Skip Chilling: Chilling is key—it helps the pumpkin layer set up and melds all the flavors beautifully.
Smooth Coconut Milk: Warm it slightly before blending if it’s separated, so your filling blends smoothly without lumps.
Even Crumble Distribution: Make sure to sprinkle the topping evenly—too thick in one spot can lead to uneven baking and texture.

How to Serve Vegan Pumpkin Crumble Bars Recipe

Vegan Pumpkin Crumble Bars, Pumpkin Crumble Bars, Vegan Autumn Desserts, Vegan Pumpkin Bars, Plant-Based 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 love topping these bars with a dollop of vegan whipped cream or a drizzle of maple syrup for an extra touch of indulgence. For a little crunch, sometimes I sprinkle chopped toasted pecans on top right before serving—that nutty contrast pairs so well with pumpkin.

Side Dishes

These bars shine as a dessert after a cozy meal. I often serve them alongside cinnamon-spiced apple cider or a rich vegan chai latte. They also pair wonderfully with a scoop of vanilla vegan ice cream for an extra special treat.

Creative Ways to Present

For holiday gatherings, I like to slice the bars into bite-sized squares and serve them on a wooden platter with some fresh cranberries and herbs for color. They also make lovely gifts—wrapped in parchment and tied with a rustic ribbon, they feel like a warm hug you can give to friends.

Make Ahead and Storage

Storing Leftovers

Store leftover pumpkin crumble bars in an airtight container in the fridge. I’ve kept them fresh and delicious for up to 4 days without any noticeable texture change. Just keep them chilled to maintain that perfect set filling.

Freezing

These bars freeze beautifully! I like to slice them first, then wrap individual bars tightly in plastic wrap and tuck them in a freezer-safe container. When you’re ready to enjoy, just thaw in the fridge overnight—perfect for prepping holiday desserts ahead of time.

Reheating

If you want to serve them a little warm, pop the bars in a preheated oven at 300°F for about 10 minutes or until warmed through. Avoid the microwave if you can—your crust might get a bit soggy. I prefer them chilled or just slightly warm to keep that perfect crumble texture.

FAQs

Can I make this Vegan Pumpkin Crumble Bars Recipe nut-free?

Absolutely! This recipe doesn’t call for nuts in the main ingredients, so it’s naturally nut-free. Just be sure your vegan butter or alternative doesn’t contain nut oils if allergies are a concern. You can also skip any nut toppings if you decide to add them.
What’s the best way to store leftover pumpkin crumble bars?

The bars keep best stored in an airtight container in the fridge for up to four days. Chilling helps maintain the pumpkin filling’s firmness and keeps the crumble topping from becoming soggy.
Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but you’ll want to roast and puree the pumpkin flesh first until completely smooth and drained of excess moisture. I find canned pumpkin puree offers the best convenience and consistent texture for these bars.
How do I prevent the crumble topping from burning?

Keep an eye on the bars during the last few minutes of baking. If the topping looks like it’s browning too quickly, you can loosely cover the pan with foil to prevent burning while the filling finishes baking.
Is cornstarch essential for the pumpkin layer?

Cornstarch helps thicken the pumpkin filling so it sets properly after baking and chilling. If you don’t have cornstarch, arrowroot powder or tapioca starch can be good substitutes in equal amounts.

Final Thoughts

This Vegan Pumpkin Crumble Bars Recipe isn’t just another fall dessert—it’s a cozy ritual wrapped up in a bar. Making them reminds me of crisp leaves, warm kitchen scents, and sharing moments with friends. Whether you’re whipping these up for a crowd or a quiet afternoon treat, I promise this recipe will become your go-to fall favorite. Give it a try—you’ll be amazed how simple ingredients come together into something unforgettable.