Mummy Pumpkin Bars

Mummy Pumpkin Bars

Servings: 10 Bars

Lactose Intolerant Vegan Allergen Friendly Dairy Free Vegetarian


For the Bars:

1 cup pumpkin puree

1/4 cup applesauce

1/4 cup melted coconut oil (vegetable oil and canola oil work well too)

1/2 cup granulated sugar

1/4 cup brown sugar

Flax Egg (2 tablespoons flaxseed meal plus 5 tbsp water)*

1 cup all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cloves

For the Frosting:

8 ounces GO VEGGIE Plain Cream Cheese (or regular cream cheese)

2 cups powdered sugar


Preheat oven to 350 degrees F.

Grease a 9x9" baking dish with cooking spray and set aside.

In a large bowl combine pumpkin puree, applesauce, oil, granulated sugar, brown sugar, and eggs, whisking well to combine.

To the bowl, add flour, cinnamon, baking soda, salt, nutmeg, and cloves, and stir until just combined.

Pour into prepared baking dish.

Bake in preheated oven for 30-32 minutes, or until set in the middle. Don't over bake!

While they are baking, you can make the frosting.

In a large bowl with electric mixer, combine cream cheese with powdered sugar and beat well until combined.

Place in a piping bag or plastic bag with flat piping head (like a Wilton #45)

Refrigerate until ready to use.

Once pumpkin bars have cooled, cut into 10 rectangles. Decorate them with cream cheese frosting to look like mummies. Place candy eyes on mummies.

Serve and enjoy!

With cream cheese frosting, these should be stored in the refrigerator.

*To make flax egg: Combine flaxseed meal and water in a small bowl. Let sit for 5 minutes to thicken. Use in place of eggs. 

Greens & Chocolate