Pumpkin Cake Bars

We had a can of pumpkin and Our roommates bought a pumpkin pie so I decided to make something using that can of pumpkin and other things in our pantry :)

I was going to try and make it Vegan but we didn't have any egg substitute so instead I made it Dairy free.

Here we go.

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Step 1: Your Ingredients

you will need
    • 4 eggs
    • 1 2/3 cups sugar
    • 1 cup Vegetable oil
    • 1 15 or 16oz can of pumpkin
    • 2 cups flour
    • 2 tsp baking powder
    • 2 tsp cinnamon
    • 1 tsp salt
    • 1 tsp baking soda
    • 1/2 tsp pumpkin pie spice or nutmeg
    • 3oz vegan cream cheese*
    • 1/2 cup vegan butter*
    • 1 tsp vanilla
    • 2 cups powdered sugar

    *this is our preference because we don't eat dairy.

    Step 2: Wet Ingredients

    Preheat your oven to 350

    in a large bowl beat your eggs, sugar, vegetable oil, and pumpkin until incorporated well.

    Step 3: Dry Ingredients

    In a medium sized bowl stir together flour, baking powder, cinnamon, salt, baking soda, and your spic (nutmeg or pumpkin spice)


    Step 4: Mix and Prepare in Pan

    Add Pumpkin mixture to dry ingredients and mix till well incorporated.

    Spread evenly in a greased 15x10 inch pan.

    sprinkle any added toppings or mix them into the mix whatever your preference. We added Chocolate chips.

    Step 5: Bake

    Bake for 25 minutes or until lightly browned. Set aside and let it cool.

    Step 6: Icing

    For the cream cheese frosting whip together your vegan cream cheese, vegan butter, and your vanilla.
    Gradually add powdered sugar.
    Beat until smooth and creamy. (we added some coconut milk to help thin it out a bit.)
    When your cake bars are done cooling Frost them and...

    Step 7: EAT!

    sprinkle some cinnamon on it and ENJOY!! :)



    I made this dairy free cause we don't eat dairy BUT you don't have to :) feel free to use regular butter and your regular cream cheese :)
    Thank you.

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      2 Discussions

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      GinnyBell

      5 years ago on Introduction

      We're not vegan, nor does the market I shop at offer vegan substitutes, but regular butter and cream/neufchatel cheese could easily be substituted for the vegan varieties. Also, I don't see why you couldn't substitute 2 cups cooked, strained, fresh pumpkin for the 15 or 16 ounce can of processed pumpkin. I will definitely try this recipe using dairy products.

      1 reply
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      MaguadaGearGinnyBell

      Reply 5 years ago on Introduction

      Yes I agree I could of used cooked, strained, fresh pumpkin instead of the processed.. But it was a last minute 'oh hey we have canned pumpkin...let's make something' moment. We aren't vegan either, we just don't eat dairy. And we also love vegan desserts.