Pumpkin. Is it ever possible to get too much of it? The science isn’t clear on it, but surveys say…NO! That’s why today I’m sharing the recipe for these Vegan Pumpkin Magic Bars.
Just look at that delicious melty chocolate! Makes you want to just reach into the screen and grab one. Right?
Personally, I just wish there was a way for me to let you smell these vegan pumpkin magic bars. They smell like pumpkin pie and chocolate dream bars all rolled into one. Magical!
These vegan pumpkin magic bars are good and rich so make them for your next family or friend dinner and share!
The Best Pumpkin Magic Bars
I’ve made more than a few vegan magic bars for y’all. First there were these vegan mini magic bars. So good! OK. Now I’m just being downright ridiculous…because who would have thunk vegan could be that delicious! [rhetorical]
Look, if you love rich, chocolate, coconut, and pumpkin desserts, then you’re in for a real treat! These bars are relatively easy to make and easily loved by vegans and non-vegans alike. Also, pumpkin is full of beta-carotene.
This recipe also includes cranberries and dark chocolate, and we know those are so good for us too! I’m not trying to suggest this recipe is a health food or anything, but it’s at least got some ingredients that add some healthy components to the mix.
Adapting the Recipe
Also, there’s not a recipe around that I wouldn’t like to mix up a little bit, so here are some ideas for how you could play around with this one:
- Play around with the cooking time. The longer you cook it the denser it is, but a reduced cooking time will result in a more pudding-like consistency like in the photo above
- Use ginger snaps for the cookie crumb crust for a spicier flair
- Add about a half cup of raw oatmeal across the top before baking
- Instead of the dried cranberries, use golden raisins or dried cherries
Start feeling your oats and play around with these vegan pumpkin magic bars. Any way you slice it, you’re going to love the flavors of pumpkin, chocolate, and coconut.
Vegan Pumpkin Magic Bars
- Approximately 20 chocolate sandwich cookies
- 4 tablespoons coconut oil
- 8 oz container vegan cream cheese*
- 1 recipe vegan sweetened condensed milk
- 15 oz can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup dried cranberries
- 1 cup coconut flakes
- 1 cup dairy-free chocolate chips
- 1 cup chopped nuts walnuts or pecans
- Heat your oven to 350°F. Give a light coating of vegetable spray on a 9×13 baking dish.
- Place sandwich cookies in a food processor. Pulse until coarse crumbs form. Add coconut oil. Pulse again until a coarse crust is achieved. Press into the bottom of the prepared baking dish.
- In the same food processor bowl** add the vegan cream cheese, vegan sweetened condensed milk, pumpkin, and spice. Pulse until smooth.
- Pour the pumpkin mixture over the crust. Sprinkle the top with layers of dried cranberries, coconut flakes, chocolate chips, and chopped nuts.
- Bake 45 to 50 minutes.*** Some of the coconut flakes should be golden brown. Remove from oven and cool completely before cutting into bars. Refrigerate leftovers.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Finally, if you’re keen on gooey vegan pumpkin bars, take a look at these:
- Vegan Pumpkin Bars with Cream Cheese Frosting by Hell, Yeah, It’s Vegan
- Vegan Pumpkin Pie Bars by Oh She Glows
- Oatmeal Pumpkin Pie Bars by Keepin It Kind
- Vegan Pumpkin by yours truly
Whatever vegan pumpkin bars you’ve sidled up to, enjoy!