Ingredients
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tbsp ground flax combined with 6 tbsp water
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 2 tsps ground cinnamon
- 1 tsp pumpkin spice
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 tub ready made vegan cream cheese icing
Instructions
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In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie bars.
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Preheat oven to 350 degrees.
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In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
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Add the flax egg mixture and vanilla, mix well (1 minute)
- Now add the pumpkin puree, mix again. You can do 1/2 cup pumpkin vs the 1/3 cup, but may have to cook the cookies a little longer.
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In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, cinnamon, pumpkin spice, and salt) mixing after each time just a little until combined. Avoid overmixing.
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Spread the dough evenly out in a 8 inch baking pan lined with parchment paper so you can easily pull them out.
- Prep Time: 15 mins
- Cook Time: 20 mins