Almost a year ago I found out that I had become very allergic to dairy. Thinking it was gluten for a while I was thrilled to return to the bakery for big crusty loaves of bread.
But that meant cheese and I had to part ways. I was so happy to confirm why I was not feeling well but come on….CHEESE.
Not to be dramatic but it was not easy, and I once again had to find ways to cook without things that I loved.
I quickly found vegan butter, and it was a game changer! Now I could use almond milk, and had a replacement for butter.
Once in a while I use a bit of vegan cheese for a salad or on top of pasta but I have found that I really don’t miss it. This is my favorite vegan butter if you or someone in your life is dairy free it’s a great alternative!
Well I guess we should get to the recipe huh? I love pumpkin and it is actually quite good for us. I don’t bake a lot so when I do my family is like WHAT IS THAT SMELL?!
I hope that it is a good smell, and by their reaction when I slice these up and sprinkle cinnamon sugar over them my hunch is confirmed.
I modified this great recipe by Mel’s Kitchen Cafe to make mine dairy free so we could all enjoy them. Here is how I made Dairy Free Pumpkin Snickerdoodle Bars:
1 cup of dairy free butter softened
1.5 cups of granulated sugar
3/4 cup lightly packed light or dark brown sugar
1 cup canned pumpkin
2 T water
2.5 cups flour
2 t. pumpkin pie spice
1/2 t each baking soda and baking powder
For the topping combine 1/4 cup sugar with 1t cinnamon you will want to sprinkle this over the top before you bake.
Mix all dry ingredients in one bowl, wet ingredients in another and blend them without over stirring. Line a 8″x8″ baking pan with foil and spray with with cooking spray.
Spread dough across the bottom evenly and sprinkle with set aside cinnamon sugar. Bake at 350 for 20-25 minutes. cool, cut and sprinkle with more sugar (it’s pretty and tastes good 🙂 )
Hide a few for later so everyone thinks it was a batch of 6 bars, or share if you want to!
So there you have it, a great dish for a casual Thanksgiving or Friendsgiving celebration, or a yummy bar just because!
As always, thank you so much for reading, Hugs!
xo, Tanya
7 Responses
Hi Tanya! Glad to hear gluten is not a problem for you! I have to eat gluten and dairy free so I can relate! I was happy to see this recipe! I love pumpkin and this looks so good! I think I’ll try it substituting with King Arthur 1 to 1 baking flour! Thanks for sharing!
Having two food allergies is hard! Thank you so much for stopping by Donna 🙂 have a wonderful week!!
Tanya’s dairy-free journey is relatable! Loving the pumpkin snickerdoodle bars recipe. Have you tried using coconut milk instead of almond milk? 🍪🥥
Great post.Really looking forward to read more. Great.
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