Vegan Pumpkin Bites Recipe

Name: Vegan Pumpkin Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 ½ cups quick oats (divided) or 1 ½ cups rolled oats (divided); 1 cup sorghum flour (or other whole grain); ½ teaspoon baking powder; ½ cup brown sugar, firmly packed; ½ teaspoon cinnamon; ½ cup applesauce or ½ cup apple butter; 2 tablespoons water; 15 ounces pumpkin (canned or cooked and water pressed out); 12 ounces extra-firm silken tofu (lite preferred); ½ cup turbinado sugar (or regular sugar); 2 tablespoons cornstarch; 1 teaspoon cinnamon; ½ teaspoon nutmeg (freshly grated); ½ teaspoon ginger; ½ teaspoon allspice; 1 teaspoon vanilla extract; ½ teaspoon rum extract (optional); 2 tablespoons agave nectar (or other liquid sweetener); 1 teaspoon salt; ¼ cup quick oats (the remainder of divided) or ¼ cup rolled oats (the remainder of divided); 2 tablespoons brown sugar; ¼ cup walnuts, roughly chopped; 2 tablespoons crystallized ginger (I used Penzey's but here's a vegan option)

Servings: persons

1 ½ cups quick oats (divided) or 1 ½ cups rolled oats (divided)
1 cup sorghum flour (or other whole grain)
½ teaspoon baking powder
½ cup brown sugar, firmly packed
½ teaspoon cinnamon
½ cup applesauce or ½ cup apple butter
2 tablespoons water
15 ounces pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred)
½ cup turbinado sugar (or regular sugar)
2 tablespoons cornstarch
1 teaspoon cinnamon
½ teaspoon nutmeg (freshly grated)
½ teaspoon ginger
½ teaspoon allspice
1 teaspoon vanilla extract
½ teaspoon rum extract (optional)
2 tablespoons agave nectar (or other liquid sweetener)
1 teaspoon salt
¼ cup quick oats (the remainder of divided) or ¼ cup rolled oats (the remainder of divided)
2 tablespoons brown sugar
¼ cup walnuts, roughly chopped
2 tablespoons crystallized ginger (I used Penzey's but here's a vegan option)

1
Preheat oven to 375F Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.
2
Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder.
3
Mix the oat flour with the other dry ingredients of the crust in a medium mixing bowl.
4
Add the apple sauce and water and stir until well-moistened.
5
If necessary, add additional water a teaspoon at a time until all flour is moist.
6
Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.
7
Filling: Place all the filling ingredients into a blender or food processor.
8
Process until all ingredients are thoroughly combined.
9
Pour filling on top of crust and smooth with a spatula.
10
Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling.
11
Bake for 40-45 minutes, until pumpkin is set in the middle.
12
Remove from oven and run a non-metal knife or spatula around the edges.
13
Cool for at least 15 minutes before cutting into 48 squares.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 ½ cups quick oats (divided) or 1 ½ cups rolled oats (divided), 1 cup sorghum flour (or other whole grain), ½ teaspoon baking powder, ½ cup brown sugar, firmly packed, and more.

Yes, Vegan Pumpkin Bites falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Pumpkin Bites

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