All Fall Bars

Prep time: 120 min
Bake time: 50 min
Yield: One 9x13 pan
Servings: 12
All Fall Bars
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Ginger crust, pumpkin cheesecake layer, cranberry on top. Every fall flavor, one 9x13 pan.

Pink oven mitt illustration

Why You'll Love It

Every fall flavor, one 9x13 pan. A ginger crust, a pumpkin cream cheese layer, cranberry jelly on top, and candied ginger and pecans to finish.

It bakes in three rounds on purpose. The crust goes in first. The pumpkin layer bakes on top of it. Then the cranberry jelly, ginger and pecans go on, and one last short bake finishes it.

Love Bite: the jelly sets because of the pectin. Boil it for one full minute after the pectin goes in, then let it cool before you spread it.

No eggs, no dairy. No one should miss out on dessert. Ever.

Sticky's Tips

  • Bossy rule: cool the cranberry jelly completely before it touches the pumpkin layer.
  • The jelly makes a little more than you need. Keep the extra in the fridge for another use.
  • Not gluten-free as written. It uses all-purpose flour BUT you can use your favorite GF flour in it's place.

All Fall Bars

Cookies Dessert
Vegan Dairy-Free Egg-Free Peanut-Free
Prep time: 120 min
Bake time: 50 min
Yield: One 9x13 pan
Servings: 12
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Ingredients

Ginger crust

  • All-purpose flour — 305 g (2½ cup)
  • Powdered sugar — 92 g (¾ cup)
  • Plant-based buttery spread — 248 g (1 cup + ¼ cup)
  • Vanilla extract — 2.5 g (½ tsp)
  • Salt — 4.5 g (¾ tsp)
  • Ground ginger — 4 g (2 tsp)

Pumpkin layer

  • Vegan cream cheese — 156 g (⅔ cup)
  • Brown sugar — 46 g (¼ cup)
  • Pumpkin purée — 1021 g (4¼ cup)
  • All-purpose flour — 27 g (3½ Tbsp)
  • Salt — 0.75 g (⅛ tsp)
  • Allspice — 0.6 g (⅛ tsp)
  • Cinnamon — 2.2 g (¾ tsp)
  • Lemon juice — 1.9 g (⅜ tsp)

Cranberry jelly topping

  • Frozen cranberries — 250 g (2½ cup)
  • Orange juice — 106 g (7 Tbsp)
  • Sugar, first addition — 25 g (2 Tbsp)
  • Sugar, second addition — 115 g (½ cup + 1 Tbsp)
  • Pectin — 7.5 g (2½ tsp)

To finish

  • Candied ginger, chopped — ¼ cup
  • Pecan pieces — ½ cup

Instructions

Preheat the oven to 325°F.

Crust

  1. Mix the crust ingredients together until a dough forms.
  2. Press into a greased, parchment-lined 9x13 pan.
  3. Bake at 325°F for about 12-15 minutes.

Pumpkin layer

  1. Cream the brown sugar and cream cheese until smooth.
  2. Add the pumpkin and mix.
  3. Add the flour, salt, allspice, cinnamon, and lemon juice, and mix.
  4. Pour over the crust and smooth evenly.
  5. Bake at 325°F for about 25-30 minutes.

Cranberry jelly

  1. Bring the cranberries, first addition of sugar, and orange juice to a boil until soft and juicy.
  2. Blend with an immersion blender and strain to remove skins and seeds.
  3. Add the second addition of sugar and bring back to a boil.
  4. Add the pectin and boil for one minute. Cool before using.

To finish

  1. Spread about 395 g (a generous 1½ cups) of the cranberry jelly over the pumpkin layer.
  2. Sprinkle with the chopped candied ginger and pecan pieces.
  3. Bake at 325°F for about 8-10 minutes.

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