Pumpkin Pie Bars

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Bored of your usual pumpkin pie recipe? Meet its cooler, younger sibling. These Pumpkin Pie Bars might seem time-consuming at first, but we have a feeling your Thanksgiving crew will appreciate some newness on the table.


Servings: 9

Prep Time: 45 minutes  

Cook Time: 35 minutes  

Total Time: 1 hour 20 minutes 



For the crust:  

  • 1/2 cup vegan butter, softened 
  • 1/2 cup brown sugar 
  • 1/3 cup + 1 tablespoon Califia Farms Pumpkin Spice Creamer 
  • 1 1/2 cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon kosher salt 

For the filling:

  • 1 15-ounce can pumpkin puree
  • 1/2 cup cashews, soaked in water for 30 minutes 
  • 1/4 cup Califia Farms Pumpkin Spice Creamer 
  • 3/4 cup brown sugar 
  • 1/4 cup cornstarch 
  • 1 tablespoon pumpkin pie spice 
  • 2 teaspoons vanilla extract 
  • 1/2 teaspoon kosher salt
  • Vegan whipped cream, for garnish, optional 
  • Cinnamon, for garnish, optional 



  1. Soak cashews in water for 30 minutes, then drain. 
  2. Preheat your oven to 350 degrees F. 
  3. In a large bowl, beat together softened vegan butter with dark brown sugar with a hand mixer for 1 minute. Add Califia Farms Pumpkin Spice Creamer and mix in. Add flour, baking powder, and salt. Fold together until a thick cookie dough forms. 
  4. Add cookie dough to a parchment-lined 8x8 baking dish and bake for 20 minutes. Remove from the oven and allow to cool for 5-10 minutes. Flatten dough with the bottom of a cup. Set aside and continue to cool. 
  5. Separately, in a blender or food processor, combine pumpkin puree, cashews, Califia Farms Pumpkin Spice Creamer, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and kosher salt. Blend together until smooth. 
  6. Pour the filling on top of the cookie crust. Bake for 35 minutes. Allow to cool for 20 minutes.
  7. Garnish with vegan whipped cream and sprinkle with cinnamon, optional. Enjoy!