Go Back
–+ servings
Vegan Pumpkin S'mores Cookie Bars

Indulgent Vegan Pumpkin S'mores Cookie Bars You’ll Love

Enjoy these Vegan Pumpkin S'mores Cookie Bars that combine the nostalgic flavors of traditional s'mores with the comforting essence of pumpkin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: easy cookies
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup pumpkin purée adds moisture and flavor
  • ½ cup melted coconut oil keeps bars vegan
  • ¾ cup light brown sugar impacts caramel sweetness
  • ¼ cup maple syrup natural sweetness
  • 1 teaspoon vanilla extract opt for pure if possible
  • 1 ½ cups all-purpose flour gluten-free flour can be used
  • 1 teaspoon baking powder helps bars rise
  • ½ teaspoon baking soda balances pumpkin acidity
  • ½ teaspoon salt enhances sweet flavors
  • 1 teaspoon ground cinnamon essential spice
  • ½ teaspoon ground nutmeg essential spice
  • ¼ teaspoon ground ginger essential spice
For the Mix-Ins
  • 1 cup crushed graham crackers classic s'mores texture
  • 3.5 ounces vegan mini marshmallows gooey component
  • 1 cup chopped vegan dark chocolate rich finish

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking Pan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine pumpkin purée, melted coconut oil, light brown sugar, maple syrup, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently to combine without over-mixing.
  5. Fold in half of the crushed graham crackers into the dough to enhance texture.
  6. Spread half of the cookie dough into the lined baking pan, pressing it evenly into the corners.
  7. Scatter marshmallows and chopped dark chocolate evenly atop the first dough layer.
  8. Top with small dollops of remaining dough, allowing fillings to peek through.
  9. Bake for 28 to 32 minutes until golden brown on top.
  10. Let the bars cool in the pan for 30 minutes before lifting out and slicing into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 30IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store leftover bars in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.

Tried this recipe?

Let us know how it was!