Vegan pumpkin smores cookie has always been my go-to autumn treat. I remember my first attempt at a vegan pumpkin pie cookie; it felt like a culinary puzzle! But the smell of cinnamon and pumpkin baking, followed by the gooey marshmallow and rich chocolate – it was pure magic. Now, I’ve perfected this recipe, and it’s become a staple for fall gatherings. It’s a delightful blend of cozy pumpkin spice and classic s’mores, all in one delicious bite. You won’t believe how easy it is to create this irresistible vegan autumn dessert. Let’s get baking!
Why You’ll Love This Vegan Pumpkin Smores Cookie
You’re going to adore these bars for so many reasons! They’re the perfect combination of fall flavors and nostalgic s’mores goodness.
- Incredibly moist and chewy texture that melts in your mouth.
- The ultimate vegan autumn dessert that’s both comforting and decadent.
- A fantastic dairy-free pumpkin smores recipe that everyone can enjoy.
- Effortless to make, even for beginner bakers, making it an easy vegan pumpkin smores cookie recipe.
- The delightful crunch of graham crackers paired with gooey marshmallows and rich chocolate.
- A truly satisfying pumpkin marshmallow cookie no eggs treat that captures the essence of fall.
- This dairy-free pumpkin smores recipe is a crowd-pleaser for any gathering.
- They bring together all the best flavors of pumpkin spice and s’mores in one perfect bite.
Ingredients for Your Vegan Pumpkin Smores Cookie
Gathering the right Vegan pumpkin cookie ingredients is the first step to baking these delightful bars. This recipe uses pantry staples along with some classic fall flavors to create a truly magical treat.
- 1/2 cup canned pumpkin purée – make sure it’s not pumpkin pie filling!
- 1/2 cup coconut oil, melted – this provides richness and helps bind everything together.
- 3/4 cup light brown sugar – for that classic caramel-like sweetness.
- 1/4 cup maple syrup – adds moisture and a subtle, earthy sweetness.
- 1 teaspoon vanilla extract – a flavor enhancer that rounds out the spices.
- 1 1/2 cups all-purpose flour – the base of our cookie bars.
- 1 teaspoon baking powder – helps the bars rise slightly.
- 1/2 teaspoon baking soda – works with the acidic ingredients for leavening.
- 1/2 teaspoon salt – balances the sweetness and enhances flavors.
- 1 teaspoon ground cinnamon – the quintessential fall spice.
- 1/2 teaspoon ground nutmeg – adds warmth and depth.
- 1/4 teaspoon ground ginger – a little zing to complement the pumpkin.
- 1 cup vegan mini marshmallows – for that gooey s’mores center!
- 3.5 ounces vegan dark chocolate, chopped – the richer, the better for that chocolatey punch.
- 1 cup vegan graham crackers, crushed – provides a delightful crunch and classic s’mores flavor.
How to Make the Best Vegan Pumpkin Smores Cookie
Ready to bake up some autumn magic? Making these bars is straightforward and incredibly rewarding. Follow these steps, and you’ll have a delicious treat ready in no time. This guide on how to bake vegan pumpkin smores will ensure perfect results every time.
- Step 1: Prepare the Wet Ingredients. Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later. In a large mixing bowl, whisk together 1/2 cup canned pumpkin purée (make sure it’s not pie filling!), 1/2 cup melted coconut oil, 3/4 cup light brown sugar, 1/4 cup maple syrup, and 1 teaspoon vanilla extract until the mixture is completely smooth and cohesive.
- Step 2: Combine Dry Ingredients. In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Make sure all the spices are well distributed.
- Step 3: Mix Wet and Dry Components. Gradually add the dry mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined and no dry streaks of flour remain. It’s important not to overmix here; we want tender bars, not tough ones.
- Step 4: Incorporate Graham Crackers. Fold in about half of the crushed 1 cup vegan graham crackers into the dough. Distribute them evenly throughout the batter. This adds a wonderful texture and classic s’mores flavor.
- Step 5: Layering the Cookie Bars. Evenly spread half of the cookie dough into the prepared baking pan, pressing it gently into the corners to form an even base. Now, scatter 1 cup vegan mini marshmallows and the 3.5 ounces chopped vegan dark chocolate evenly over this dough layer. Drop spoonfuls of the remaining cookie dough over the marshmallow and chocolate layer. Gently spread this top layer to cover most of the toppings; it’s okay if some marshmallows and chocolate peek through!
- Step 6: Baking and Cooling. Sprinkle the remaining crushed graham crackers across the surface of the bars. Transfer the pan to your preheated oven. Bake for 28 to 32 minutes, or until the surface is golden brown and the edges look set. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Allow the bars to cool completely in the pan on a wire rack before lifting them out and slicing into portions. This cooling step is crucial for the bars to set properly. This final stage ensures your vegan pumpkin smores cookies are perfectly baked.
Pro Tips for Perfect Vegan Pumpkin Smores Cookies
Want to elevate your autumn baking? Here are a few insider tricks to ensure your vegan pumpkin smores cookies are absolutely perfect every time.
- Always use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
- Don’t overmix the dough after adding the flour; this is key to tender, chewy cookies.
- Ensure your marshmallows and chocolate are fully vegan to keep the recipe strictly plant-based.
- Letting the bars cool completely before slicing is crucial for clean cuts and a set texture.
What’s the secret to perfect Vegan Pumpkin Smores Cookies?
The real secret to achieving the best vegan pumpkin marshmallow cookies lies in the balance of moisture from the pumpkin and coconut oil, combined with not overmixing the dough. This ensures a delightful chewiness without becoming tough. For more insights on achieving perfect cookie textures, you can explore resources on flour properties.
Can I make Vegan Pumpkin Smores Cookies ahead of time?
Yes! You can prepare the dough and layer the bars in the pan up to 24 hours in advance. Cover the pan tightly with plastic wrap and refrigerate. Bake as directed, adding a few extra minutes if the dough is very cold.
How do I avoid common mistakes with Vegan Pumpkin Smores Cookies?
A common pitfall is using pumpkin pie filling instead of pure purée, which can make them too sweet and alter the texture. Also, resist the urge to overbake; they should look slightly underdone in the center as they’ll continue to cook while cooling. Understanding the role of leavening agents can also help prevent baking mishaps; learn more about baking soda vs. baking powder.
Best Ways to Serve Your Vegan Pumpkin Smores Cookie
These delightful bars are perfect for so many occasions! They’re a fantastic treat on their own, but here are a few ideas to make them even more special. Enjoy them warm or at room temperature – either way, they’re divine.
- Serve them slightly warm with a scoop of your favorite vegan vanilla ice cream for an extra decadent dessert.
- Pair these incredible vegan autumn dessert cookies with a warm mug of spiced apple cider or a creamy vegan chai latte.
- They’re perfect for potlucks, fall gatherings, or just as a comforting afternoon snack with a glass of almond milk.
Nutrition Facts for Vegan Pumpkin Smores Cookie
Here’s a nutritional breakdown for these delightful vegan pumpkin bars. Remember, these are estimates and can vary based on your specific ingredients and portion sizes.
- Serving Size: 1 bar
- Calories: 180
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Sugar: 10g
- Sodium: 150mg
- Cholesterol: 0mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Vegan Pumpkin Smores Cookies
Once your delicious Vegan Pumpkin Smores Cookies are baked and have cooled completely – this is super important for them to set up properly – you’ll want to store them correctly to keep them fresh. For the best results, place the cooled bars in an airtight container. You can layer them with parchment paper to prevent sticking, especially if you’ve cut them into bars already.
These bars stay wonderfully fresh at room temperature for about 3 to 4 days. If you need to keep them longer, they freeze beautifully! Wrap individual bars tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. This is a great way to ensure you always have a delightful vegan autumn dessert on hand. To reheat, simply unwrap the frozen bars and let them thaw at room temperature for about an hour, or microwave for 10-15 seconds for a warm, gooey treat reminiscent of freshly baked goodness. For more delicious pumpkin recipes, check out these pumpkin coffee cake and pumpkin whoopie pies.
Frequently Asked Questions About Vegan Pumpkin Smores Cookies
What are vegan pumpkin smores cookies?
These delightful treats are a plant-based take on the classic s’mores, infused with the warm, cozy flavors of pumpkin and fall spices. They typically feature a chewy pumpkin cookie base, layered with gooey vegan marshmallows and rich vegan chocolate, often with a hint of graham cracker crunch. They’re a perfect fusion of two beloved desserts.
Is this an easy vegan pumpkin smores cookie recipe?
Absolutely! This recipe is designed to be straightforward, making it an easy vegan pumpkin smores cookie recipe for bakers of all levels. We combine simple wet and dry ingredients, layer them in a pan, and bake. The process is intuitive and forgiving, ensuring you can achieve delicious results even if you’re new to vegan baking. If you’re looking for other simple vegan desserts, consider a vegan berry crisp.
Can I make these bars gluten-free?
While this specific recipe uses all-purpose flour, you can often adapt it to be gluten-free. Substitute a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might also need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. Always check the texture before baking. For a guaranteed gluten-free vegan pumpkin smores experience, look for specific gluten-free graham cracker brands too. You might also enjoy our quick gluten-free pumpkin cream cheese muffins.
How do I ensure the marshmallows get gooey?
The key to gooey marshmallows is not to overbake the bars. The heat from the cookie base will melt them beautifully during the final minutes of baking. If you prefer an even gooier center, you can slightly underbake them and let them finish setting as they cool. Ensure you’re using vegan marshmallows, as they melt slightly differently than dairy ones but still achieve that wonderful, stretchy texture.
Variations of Vegan Pumpkin Smores Cookies You Can Try
Once you’ve mastered the classic, why not get creative? These bars are wonderfully versatile, and you can easily adapt them to suit your preferences or dietary needs. Here are a few ideas to keep your autumn baking exciting.
- Gluten-Free Vegan Pumpkin Smores: For a gluten-free vegan pumpkin smores treat, simply swap out the all-purpose flour for a 1:1 gluten-free baking blend. Ensure your vegan graham crackers are also certified gluten-free. This substitution works seamlessly, offering the same delicious flavor and texture.
- Vegan Chocolate Chip Pumpkin Smores: Elevate your bars by adding a cup of vegan chocolate chips alongside the marshmallows and chocolate chunks. This creates intensely rich pockets of chocolate throughout, making them truly irresistible vegan chocolate chip pumpkin smores.
- No-Bake Option: While this recipe is baked, you could experiment with a no-bake version. Crush graham crackers for the base, mix pumpkin, sweeteners, and binders, layer with marshmallows and chocolate, and chill until firm. This would be a fantastic quick treat!
- Spiced Pecan Pumpkin Smores: For an added crunch and nutty depth, fold in about 1/2 cup of chopped toasted pecans with the graham crackers. The earthiness of the pecans complements the pumpkin spice beautifully. Try them with our chewy maple pecan pumpkin cookies for more fall flavors.
Vegan Pumpkin Smores Cookie: 1 Amazing Treat
- Total Time: 45-50 minutes
- Yield: 16 bars 1x
- Diet: Vegan
Description
Delicious Vegan Pumpkin S’mores Cookie Bars that combine the flavors of pumpkin and s’mores into an irresistible treat.
Ingredients
- 1/2 cup canned pumpkin purée
- 1/2 cup coconut oil, melted
- 3/4 cup light brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegan mini marshmallows
- 3.5 ounces vegan dark chocolate, chopped
- 1 cup vegan graham crackers, crushed
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together pumpkin purée, melted coconut oil, light brown sugar, maple syrup, and vanilla extract until the mixture is smooth and cohesive.
- In a separate bowl, blend together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined and no streaks remain.
- Fold half the crushed graham crackers into the dough, distributing evenly.
- Evenly spread half of the cookie dough into the prepared baking pan, pressing gently into the corners.
- Scatter vegan mini marshmallows and chopped vegan dark chocolate evenly over the dough layer.
- Drop spoonfuls of the remaining dough over the marshmallow and chocolate layer. Gently spread to cover most toppings; it is acceptable if some toppings remain visible.
- Sprinkle the remaining crushed graham crackers across the surface.
- Transfer to the oven and bake for 28 to 32 minutes or until the surface is golden brown and set.
- Allow bars to cool completely in the pan before lifting out and slicing into portions.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a nuttier flavor, consider adding chopped nuts to the cookie bar mixture.
- Prep Time: 15 minutes
- Cook Time: 28-32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg