Pumpkin Bars | Plant-based Fall Favorite

These pumpkin bars are Fall in a pan! They are the perfect combination of pumpkin spice and gooey cream cheese and seriously addicting! I veganized the recipe but it can be made using butter, eggs, and cream cheese too! I guarantee you are going to love these pumpkin bars!
First layer:
1 box yellow cake mix (read the label to make sure it's vegan)
3 Tbs Just Egg (or 3 eggs)
1/2 cup plant-based butter
Cut butter and egg into cake mix. Put in bottom of 13x9 pan. This is VERY sticky. I found covering my hands with coconut oil worked best.
Second layer:
1 can pumpkin puree
1/4 cup melted coconut oil
1/2 cup plant-based milk (I used almond milk)
3 Tbs corn starch
1/2 cup brown sugar
1/2 tsp salt
1 Tbs pumpkin pie spice
Mix together and spread over first layer. Reserve about 1/2 cup to swirl over top.
3rd layer:
8 oz vegan cream cheese
1 pound powdered sugar
1 tsp vanilla
6 Tbs Just Egg (or 2 eggs)
Mix and pour over second layer. Dot the top with reserved pumpkin mixture. Run a skewer or sharp knife through the top to create swirls.
Bake at 350 F for 40 minutes. Cool completely, then refrigerate to chill thoroughly before serving.

[@RhubarbAndCod]

Oh these look gorgeous and absolutely perfect for this time of year! Beautifully done Maggie!

[@jynx_b]

These look so good! I can’t wait to try it for myself!!