3 vegan eggs, we recommend VeganEgg by Follow Your HEART.
1 2/3 cups granulated sugar
1 cup vegetable oil
1 15-ounce can pumpkin
1/2 teaspoon vanilla
2 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
In a large mixing bowl, combine the prepared 'eggs.' (follow the Baking With VeganEgg instructions on the package), sugar, oil, pumpkin, and vanilla. Mix on medium speed with an electric mixer until light and fluffy.
In a separate bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 x 9-inch baking pan. Bake at 350° F., for 35 to 38 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
Cut into bars and add icing to individual servings before serving.
8-ounces vegan cream cheese
1/2 cup vegan butter
2 cups sifted confectioners sugar
1 teaspoon vanilla
1 teaspoon freshly squeezed lemon juice
Combine the cream cheese, butter, sugar, vanilla, and lemon juice in a mixing bowl. Mix on low speed until just combined, then on medium-high speed for 3 to 4 minutes until light and fluffy. Spread on cooled pumpkin bars.
Sprinkle bars with chopped walnuts (optional).