Ingredients
Scale
- 1 ½ cups Biscoff cookies (about 15 cookies), crushed
- ¼ cup coconut oil, melted
- 1 can (15 oz) of pumpkin puree
- 1 cup dairy-free cream cheese (soy or cashew-based)
- ¾ cup coconut sugar or maple syrup
- 1 tbsp cornstarch or arrowroot powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of salt
Instructions
- Prepare the Biscoff crust by crushing the cookies and mixing with melted coconut oil; press into a lined baking pan and chill.
- Blend dairy-free cream cheese, pumpkin puree, coconut sugar, vanilla, and spices until creamy; stir in cornstarch.
- Pour the pumpkin filling over the cooled crust and spread evenly.
- Bake at 350°F for 40-45 minutes; allow cooling to room temperature, then refrigerate for at least 4 hours.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- For longer storage, wrap and freeze for up to 2 months.
- Top with coconut whipped cream or chopped pecans for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg