Ingredients
Scale
- 1 ½ cups Biscoff cookies, crushed (for the crust)
- ¼ cup coconut oil, melted
- 1 can (15 oz) pumpkin puree
- 1 cup canned coconut milk (full-fat for creaminess)
- ¾ cup organic brown sugar or maple syrup
- 1 ½ teaspoons pumpkin spice mix
- 1 teaspoon vanilla extract
- ½ cup cornstarch or arrowroot powder (to thicken the filling)
- Optional: vegan whipped cream and cinnamon for garnish
Instructions
- Prepare the Biscoff cookie crust: Crush the cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crushed cookies with melted coconut oil until well combined. Press firmly into a lined 9×9-inch baking pan. Chill in the refrigerator for at least 15 minutes.
- Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, coconut milk, and brown sugar or maple syrup until smooth. Add vanilla extract and pumpkin spice, blending thoroughly. Gradually add cornstarch or arrowroot powder, mixing until the filling thickens slightly.
- Assemble: Pour the filling over the chilled crust, spreading evenly. Tap the pan to remove air bubbles. Chill in the refrigerator for at least 2 hours or until set.
- Bake: Preheat oven to 350°F (175°C). Bake the assembled bars for 30-35 minutes until edges are slightly firm. Cool completely, then refrigerate for at least 4 hours or overnight.
- Serve: Cut into squares and serve chilled. Garnish with vegan whipped cream and a sprinkle of cinnamon if desired.
Notes
- Ensure to chill the crust before adding the filling for best stability.
- For a richer flavor, add vegan chocolate chips or a caramel drizzle.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to one month.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake, Chill
- Cuisine: Vegan, Fall, Holiday
- Diet: Vegan
Nutrition
- Serving Size: 1 bar (roughly 1/12 of recipe)
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg