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 packed brown sugar; 1/2 cup granulated sugar; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt

Jump to Recipe· 4.7 from 10 reviews

If sweet, cozy fall flavors get you as excited as they do me, you’re going to love this Vegan Pumpkin Crumble Bars Recipe. These bars strike the perfect balance between a tender, buttery crust, a creamy pumpkin filling, and a crunchy crumble topping that’s totally irresistible. Seriously, after making these a few times, I’m convinced they’re the ultimate crowd-pleaser — vegan or not. Stick around, and I’ll walk you through every step so you can nail them perfectly on your first try.

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Why This Recipe Works

Perfect Texture : The combination of vegan butter and all-purpose flour creates a crumbly, tender crust that holds up beautifully under the pumpkin filling.
Rich Pumpkin Filling : Using canned pumpkin and full-fat coconut milk delivers a creamy, luscious layer bursting with fall spices.
Simple Ingredients : All pantry staples that are easy to find, so you can whip up these bars anytime the pumpkin craving strikes.
Chill for Perfect Slicing : Refrigerating the bars after baking helps the pumpkin layer set nicely for clean, neat slices every time.

Vegan Pumpkin Crumble Bars, Pumpkin Bars Vegan, Fall Vegan Desserts, Pumpkin Crumble Bars Recipe, Vegan Pumpkin Bars - 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

Every ingredient in this Vegan Pumpkin Crumble Bars Recipe has a role in creating those layers of flavor and texture that make these bars special. Reading through this will help you understand what each element does, and why I pick these exact ones for the best outcome.

Vegan Pumpkin Crumble Bars, Pumpkin Bars Vegan, Fall Vegan Desserts, Pumpkin Crumble Bars Recipe, Vegan Pumpkin Bars - 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: The backbone of the crust and crumble topping, provides structure with just enough tenderness.
Granulated sugar: Adds sweetness and helps the crumble achieve that slight crispness on baking.
Salt: Balances sweetness and enhances the overall flavor.
Vegan butter: Use softened, not melted, for mixing; this creates that melt-in-your-mouth crumbly texture essential to the bars.
Canned pumpkin puree: The star of the show! It gives the bars their vibrant color and iconic pumpkin flavor. Use pure pumpkin, not pie filling.
Full-fat coconut milk: Adds creaminess and richness to the pumpkin filling, making it velvety without any dairy.
Cornstarch: Acts as a thickener so your pumpkin layer sets perfectly without cracks or sogginess.
Brown sugar: Brings depth and caramel-like notes complementing the pumpkin spices.
Pumpkin pie spice: The cozy blend of cinnamon, nutmeg, ginger, and cloves that makes pumpkin flavors truly pop.

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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

I love how versatile this Vegan Pumpkin Crumble Bars Recipe is—you can easily adjust the sweetness, spices, or even experiment with toppings to make it uniquely yours. That’s part of the fun!

Variation: Sometimes I swap out the pumpkin pie spice for chai spice blend—adds a slightly different warm, spicy note that’s delicious. Feel free to add a pinch of ground cardamom or allspice, too.
Sweetness Level: If you prefer a less sweet dessert, try cutting back on the granulated sugar in the crust or the brown sugar in the filling by a couple of tablespoons.
Nutty Twist: I’ve tossed in chopped pecans on top of the crumble before baking for an extra crunch. Toast them lightly first for maximum flavor.
Gluten-free Adaptation: While I haven’t done a perfect test here, substituting the flour with a gluten-free pastry blend might work—just watch texture since gluten-free crusts can behave differently.

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

Step 1: Prep Your Crust and Crumble Mix

Start by preheating your oven to 350°F (175°C) and greasing your 9×13 baking dish—lining it with parchment paper makes cleanup and removal a breeze. In a large bowl, whisk together the flour, granulated sugar, and salt. Then add your softened vegan butter. I like to use my hands or a sturdy wooden spoon at this stage because the mix gets crumbly, but you can use a hand mixer on low speed if you prefer. You want a crumbly texture but make sure everything is evenly combined. Reserve one cup of this mixture for the crumble topping, then press the rest firmly and evenly into the bottom of your pan. This will form your buttery base.

Step 2: Whip Up the Pumpkin Filling

For the filling, I prefer blending the canned pumpkin, coconut milk, cornstarch, brown sugar, granulated sugar, pumpkin pie spice, and salt in a blender till silky smooth — it really helps get out any lumps and blends the spices evenly. If you don’t have a blender handy, just whisk it very thoroughly until smooth. If your coconut milk is a bit solid or chunky, warming it briefly in the microwave makes it easier to incorporate. Pour this velvety mix right over the crust layer in the pan.

Step 3: Top and Bake

Now sprinkle the reserved crumbly mixture evenly over the pumpkin layer. This topping turns golden and crisp in the oven—yum! Bake the bars for 35 to 40 minutes. The top might look a bit jiggly when you pull them out, but don’t panic—that’s how you want it. It sets up nicely as it cools. Resist the urge to open the oven frequently to keep the heat consistent.

Step 4: Cool and Chill

Let your pumpkin bars cool on the counter for about 30 minutes, then pop them into the fridge to chill for at least two hours. This cooling step is absolutely key—it helps the pumpkin filling fully firm up, making your bars easy to slice and serve without falling apart. Trust me, it makes all the difference!

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Pro Tips for Making Vegan Pumpkin Crumble Bars Recipe

Room-Temperature Vegan Butter: Don’t rush by melting the butter; softened butter blends better and gives the perfect crumble texture.
Smooth Coconut Milk: Coconut milk can separate when canned—warm it gently and stir to have a creamy texture so it mixes without clumps.
Even Crust Pressing: When pressing crust and crumble, press gently but firmly to ensure your bars hold together after baking.
Patience With Chilling: Don’t skip the chill! Cutting bars too soon causes crumbles to fall apart, so wait the full refrigeration time.

How to Serve Vegan Pumpkin Crumble Bars Recipe

Vegan Pumpkin Crumble Bars, Pumpkin Bars Vegan, Fall Vegan Desserts, Pumpkin Crumble Bars Recipe, Vegan Pumpkin Bars - 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

My go-to garnish is a generous dollop of dairy-free whipped cream—it adds an airy, creamy contrast that makes these bars even more decadent. Sometimes I sprinkle a tiny pinch of cinnamon or a few chopped toasted nuts on top for a little visual and textural flair.

Side Dishes

These bars pair beautifully with a warm cup of chai tea or a rich latte. If you’re serving them at brunch, fresh fruit like sliced pears or apples balances the sweet spice perfectly.

Creative Ways to Present

For holiday gatherings, I’ve arranged these bars on a rustic wooden platter lined with autumn leaves and small pumpkins for that cozy vibe. You can also dust the top lightly with powdered sugar or drizzle melted vegan caramel sauce for an indulgent finish.

Make Ahead and Storage

Storing Leftovers

After baking and chilling, I store leftover bars in an airtight container in the refrigerator. They stay fresh for about 4-5 days, and the flavors even deepen—which is a big win if you want to prep ahead.

Freezing

If you want to freeze, I recommend cutting the bars first and wrapping each one tightly in plastic wrap, then placing them all inside a freezer bag. This way, they thaw individually and keep their texture better. Frozen bars last up to 2 months.

Reheating

For quick reheating, I warm a bar gently in the microwave for about 15 seconds. If you want a crispier crumble topping, a brief stint in a toaster oven works wonders without drying out the pumpkin filling.

FAQs

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

Fresh pumpkin can work if you roast it and puree it into a smooth texture, but be aware fresh pumpkin tends to have more moisture, which can affect the setting of your bars. You might need to cook down the puree to evaporate excess water or adjust the cornstarch accordingly to get the right consistency.
What’s the best vegan butter to use for these bars?

I prefer using a high-quality, block-style vegan butter that’s designed for baking (like Earth Balance or Miyoko’s). These have the right fat content to help your crust and crumble form perfectly tender, flaky crumbs.
Can I make these bars gluten-free?

In theory, yes, by swapping the all-purpose flour for a gluten-free blend. However, gluten-free doughs behave differently and might be crumbly or need additional binding agents, so consider adding a flax egg or more coconut milk to improve texture. I recommend testing a small batch if you want to experiment.
How long do these bars keep in the fridge?

Stored in an airtight container, these bars stay fresh and delicious for up to 4 to 5 days. Beyond that, the texture starts to decline, though they’re usually gone by then in my house!
Can I skip the chilling step?

It’s really best not to skip chilling. The pumpkin filling is delicate and pretty soft when warm. Chilling firms it up so you can cut neat bars that hold together well. If you cut right away, you’ll likely end up with a messy crumble.

Final Thoughts

This Vegan Pumpkin Crumble Bars Recipe is one of those desserts I keep coming back to every fall because it’s both comforting and surprisingly simple. The layers of buttery crumble and silky pumpkin filling are pure magic, especially when shared with friends or family over a steaming cup of tea. Give this recipe a try—you’ll feel like a total baking rockstar, and the best part is everyone will be asking for seconds. Happy baking!