These Vegan Pumpkin Pie Bars have a chocolate peanut butter swirl topping. The inside is creamy like pumpkin pie and there isn’t a lick of oil, dairy, flour or refined sugar. Just healthy ingredients like pumpkin, white beans, oats and peanut butter. Slightly sweet with the addition of maple syrup, these vegan pumpkin pie bars will allow you to celebrate fall at least once a day.
There comes a day each fall where it seems like my tastebuds flip on the switch for pumpkin. It may only last for a couple months, but it does tend to get a little obsessive. By the time I’m done, I’m really done.
My fellow bloggers are in the same boat, so that’s why we have a #virtualpumpkinparty – over 100 bloggers, over 100 pumpkin recipes from sweet to savory – check them out here.
One of my favorite fall baking secrets is Rodelle pumpkin pie spice extract. I’ve turned banana bread into Pumpkin Spice Banana Bread (here) and enjoyed many a latte by adding a little to my morning brew. For this recipe, I’ve used both Rodelle pumpkin spice extract AND Rodelle chocolate extract plus their dutch processed cocoa powder – which I think is the best out there. The pumpkin spice extract really pumps these bars with fall spices! And boy do they taste like pumpkin pie!
Black bean brownies were insanely popular awhile back. No doubt because they are super rich and yummy. The idea for these vegan pumpkin pie bars came from this same concept. Packed with fiber and plant based protein, you’ll never feel guilty digging a fork into this healthy snack. Gluten free, dairy free, oil free, but most importantly these bean brownies are delicious.
you deserve it
Freezer friendly, these bars warm up in about 30 seconds in the microwave. When warmed up, they are just as wonderful as when they were first baked – maybe even better.
- ½ cup canned pumpkin
- ½ cup creamy all natural peanut butter
- 3 tablespoons maple syrup
- 1 tsp Rodelle chocolate extract
- 1.5 Tbs Rodelle Organic Dutch Process Cocoa
- Preheat oven to 350 F. Lightly grease an 8×8 baking pan. (I used a glass baking dish)
- In a small bowl, combine all the swirl ingredients, mix until well combined. Set aside.
- In the bowl of a Cuisinart mixer, blend the oats, pumpkin pie spice, baking powder and salt until just combined - just a few pulses so they're evenly distributed.
- Add bean, pumpkin, maple syrup and extract. Blend until very smooth - it's ok if bits of oats or beans are visible, they'll blend in when baking.
- Empty the Cuisinart mixer bowl into the prepared glass baking dish. Use a spatula to evenly distribute and smooth the batter.
- Starting in one corner, use a small spoon to scoop about 1 Tbs of chocolate pumpkin swirl batter onto the top. You'll dollop 4 scoops across and 4 scoops down making a total of 16 dollops. There will be an extra scoop or 2 left over - I give you permission to eat this. (Or freeze it into a little ball for a truffle for later.)
- Using the tip of a knife, swirl the two batters together. They will be on the thick side, so it won't be a perfect swirl, but any swirly pattern looks scrumptious to me!
- Bake for 35 minutes. You want the top dry and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken, but it will still be slightly soft inside - like pumpkin pie - these pumpkin pie bars will firm up as they cool.
- Let cool at least 1 hour before trying to cut. They will have a firm edge, soft pumpkin pie middle and chunks of chocolate peanut butter on the top.
- Store in fridge or freezer.
I made these a few times without chocolate as well. The swirl isn't as defined, but you can create a swirl with just peanut butter and pumpkin - add pumpkin pie spice instead of chocolate extract and you have a pumpkin pie blondie.