Vegan Pumpkin S'mores Cookie Bars

Vegan Pumpkin S’mores Cookie Bars bring together the gooey nostalgia of campfire s’mores and cozy fall spices in every bite. These bars are layered with chewy pumpkin cookie dough, vegan marshmallows, and melty dark chocolate, then finished with a graham cracker crunch. This recipe is a go-to whenever I want a crowd-pleasing, plant-based treat that feels both familiar and special.

When I first brought these to a fall potluck, people could not believe they were vegan. Now my friends request them every October.

Ingredients

• Canned pumpkin purée: Pumpkin adds moisture, a gentle sweetness, and rich color. Select pure pumpkin purée for best flavor.
• Coconut oil, melted: This gives chew and a subtle tropical note. Use unrefined for coconut flavor or refined for neutral taste.
• Light brown sugar: Provides depth and a caramel hint. Pack the sugar to measure accurately.
• Maple syrup: Boosts the autumn flavor and helps bind. Choose pure maple syrup, not pancake syrup.
• Vanilla extract: Lifts and rounds out flavors. Pick quality pure vanilla, not imitation.
• All-purpose flour: Standard base for optimal cookie texture. Sift if clumpy for smoother dough.
• Baking powder, baking soda: These help the bars rise and stay tender. Always check freshness.
• Salt: Balances sweetness and enhances flavor. Fine sea salt works best.
• Ground cinnamon, nutmeg, ginger: These add warmth and pumpkin pie spice vibes. Use fresh spices for maximum punch.
• Vegan mini marshmallows: Essential for classic gooey s’mores effect. Check labels for true vegan brands.
• Vegan dark chocolate, rich chocolate chips or bars chopped: Pick one with at least fifty percent cocoa for richness and make sure it is dairy-free.
• Vegan graham crackers: The crunchy s’mores layer. Many brands offer honey free vegan options so check ingredient lists.

Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit and line an 8x8 inch pan with parchment paper so the bars come out easily later.

Whisk the Wet Ingredients:

In a large mixing bowl combine pumpkin purée, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Whisk until silky and glossy with no streaks.

Mix the Dry Ingredients:

In a separate bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure the spices are evenly distributed.

Combine Wet and Dry:

Gradually fold the dry mixture into the wet using a spatula or wooden spoon. Stir just until you see no dry flour left to keep the bars tender.

Add Graham Crackers:

Fold in half of the crushed graham crackers. This adds crunchy bits and echoes s’mores.

Layer the Dough:

Scoop half the dough into your pan and use damp hands or a spatula to press it out in an even layer.

Add S’mores Layers:

Scatter the vegan marshmallows and chopped dark chocolate evenly over the dough. Try to distribute to every corner for gooeyness in every bar.

Top with Remaining Dough:

Drop spoonfuls of the remaining dough over the marshmallow and chocolate layer. Gently spread it out as much as possible, do not worry if spots peek through.

Finish the Crunch:

Sprinkle the rest of the crushed graham crackers across the top for a golden crisp finish.

Bake:

Place in the oven and bake for twenty eight to thirty two minutes. The edges should look set and golden while the middle still looks just slightly soft.

Cool Completely:

Let the bars cool in the pan. This is key so the marshmallow and chocolate can set for clean cutting. Slice into twelve pieces with a sharp knife.

My favorite part about these bars is the way the bottom edge caramelizes into the ultimate chewy crust. It always reminds me of making s’mores over glowing coals with my cousins when I was a kid, now made vegan and allergy friendly.

Storage Tips

Keep sliced bars in an airtight container at room temperature for three days. They also hold up well in the fridge which firms the texture slightly for easy snacking. If freezing, wrap tightly and thaw at room temperature before enjoying.

Ingredient Substitutions

If you are out of coconut oil use vegan butter for extra richness. For a gluten free version swap in a one to one gluten free flour blend. If you prefer less spice reduce nutmeg and ginger. Chocolate chunks or chips both work just check for dairy free certification. And if you want even more texture add a handful of chopped pecans or walnuts.

Serving Suggestions

Serve these bars slightly warmed for the true s’mores gooeyness effect. A scoop of vegan vanilla ice cream on top makes for an incredible dessert at gatherings or fall parties. They also pair perfectly with coffee and chai tea for a cozy afternoon treat.

Cultural and Seasonal Context

S’mores originated as a campfire treat but this recipe brings that nostalgia indoors with a seasonal twist. Pumpkin offers natural plant based moisture and hue perfect for autumn but these bars taste great year round. Pumpkin spice culture has grown every year and adding it to s’mores just makes sense for fall bakers.

Seasonal Adaptations

Use sweet potato purée for a richer earthier flavor. Chop up leftover Halloween dark chocolate in place of chocolate chips. Add orange zest for a subtle citrus brightness in winter.

Success Stories

My neighbor’s kids made these for their school bake sale and they sold out fast with requests for the recipe. One friend adapted it for a vegan Friendsgiving and it was the first pan emptied. I love that this treat feels familiar to non vegans but makes everyone feel included.

Freezer Meal Conversion

Cool bars completely then slice and freeze individual portions with parchment between layers. They defrost beautifully at room temperature and taste like they were just baked. The marshmallows keep a gooey texture even after freezing.

Bake up a batch of these vegan pumpkin s’mores bars and watch everyone light up at first bite. They prove nostalgic desserts do not need animal products—just a little autumn creativity.

Common Questions About Recipes

→ How do I make the bars extra chewy?

Ensure you use the full amount of pumpkin purée and avoid overbaking. Let the bars cool completely before slicing for maximum chewiness.

→ Are there substitutions for coconut oil?

Yes, substitute melted vegan butter for coconut oil if preferred. This gives a slightly different flavor but similar results.

→ Can I add nuts for crunch?

Absolutely! Fold in 1/2 cup of chopped pecans or walnuts with the dough for added texture and nuttiness.

→ How should I store the bars?

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

→ Are these bars gluten-free?

They contain all-purpose flour and graham crackers, which have gluten. Substitute with gluten-free versions for dietary needs.

→ What type of vegan marshmallows work best?

Mini vegan marshmallows melt and distribute well. Double-check labels for allergens and flavor preferences.