Ingredients
Scale
- 1 ½ cups Biscoff cookies, crushed
- ¼ cup vegan butter, melted
- 1 can (15 oz) pumpkin puree
- 8 oz vegan cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup coconut milk or other plant-based milk
- 2 tbsp cornstarch or arrowroot powder
- Optional: vegan whipped cream or pecans for topping
Instructions
- Begin by crushing the Biscoff cookies until fine crumbs. Combine with melted vegan butter and press firmly into a lined baking pan to form a crust. Refrigerate for 15 minutes.
- In a mixing bowl, beat the vegan cream cheese until smooth. Add powdered sugar, vanilla, cinnamon, nutmeg, and ginger. Mix well until fully combined.
- Fold in pumpkin puree and coconut milk gently. Stir in the cornstarch or arrowroot powder until the mixture thickens and is smooth.
- Pour the pumpkin filling over the chilled crust. Smooth the top with a spatula and cover. Refrigerate for at least 4 hours or until set.
Notes
- Make sure to keep the bars refrigerated and serve chilled for best texture.
- If desired, top with vegan whipped cream, chopped pecans, or a drizzle of caramel.
- Can be stored in the freezer for up to 2 months, wrapped tightly.
- You can substitute gluten-free cookies for the Biscoff for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg