Chewy Chocolate Chip Pumpkin Cookie Bars + Vegan Cream Cheese Frosting
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup melted vegan butter
- 1/2 cup cashew butter or almond butter
- 1 cup coconut sugar (or brown sugar)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup date paste or molasses
- 1 tablespoon vanilla extract
- 3 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon arrowroot powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 cup vegan dark chocolate chips
- 16 oz vegan cream cheese (from @treelinecheese)
- 4 oz vegan butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2-3 cups powdered sugar (depending on desired sweetness)
Preparation
Line a 12x18 baking sheet with foil and lightly spray with oil.
In a mixing bowl, combine the melted coconut oil, melted vegan butter, cashew butter or almond butter, coconut sugar, pumpkin puree, date paste or molasses, and vanilla extract. Use a hand mixer to beat on high until well combined.
Add the gluten-free all-purpose flour, baking soda, arrowroot powder, pumpkin pie spice, and salt to the mixing bowl. Mix until just combined.
Gently fold in the vegan dark chocolate chips on low speed.
Pour the dough onto the prepared baking sheet and flatten it into an even layer.
Bake for 18-20 minutes at 350°F (175°C). Remove from the oven and let cool.
To prepare the frosting, add the vegan cream cheese, softened vegan butter, vanilla extract, cinnamon, salt, and powdered sugar to a bowl. Beat on high speed until well combined. Add the powdered sugar 1 cup at a time until desired sweetness is achieved.
Once the cookie bars are completely cooled, use a rubber spatula to spread the frosting in an even layer.
Place the bars back in the fridge and chill for at least 2 hours before serving.
Keep the bars in the fridge for up to a week and serve cold. They are best after 48 hours in the fridge.