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Pumpkin Pie Bars

These Pumpkin Pie Bars might seem time-consuming at first, but we have a feeling your guests will appreciate these tasty treats.

Prep Time: 45 minutes
Cook Time: 35 minutes
Servings: 9

For the crust:
1/2 cup vegan butter, softened
1/2 cup brown sugar
1/3 cup + 1 tablespoon Califia Farms Vanilla Oat 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 Vanilla Oat 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

Soak cashews in water for 30 minutes, then drain. Preheat oven to 350ºF.
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 and fold together until a thick cookie dough forms.
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.
Separately, in a blender or food processor, combine pumpkin puree, cashews, Califia Farms Vanilla Oat Creamer, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and kosher salt. Blend together until smooth.
Pour the filling on top of the cookie crust and bake for 35 minutes. Allow to cool for 20 minutes.
Garnish with vegan whipped cream and sprinkle with cinnamon, if desired. Enjoy!
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