#veganpumpkin

These vegan pumpkin chocolate chip bars are the perfect fall treat because they have both pumpkin and chocolate flavors in one gooey bar. They're simple to make and kids and adults will both love them!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups oat flour. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x9-inch baking dish. In a large mixing bowl, combine pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Mix until well combined. Add oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to the wet ingredients. Stir until just combined. Fold in vegan chocolate chips. Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool before slicing into bars. Enjoy your gooey vegan pumpkin chocolate chip bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

These vegan pumpkin cheesecake truffle mummies are the perfect spooky treat for Halloween or any fun occasion. Creamy pumpkin cheesecake filling coated in white chocolate, decorated to look like adorable mummies!

Ingredients: 1 cup canned pumpkin puree. 1 cup vegan cream cheese, softened. 1/4 cup maple syrup. 1 teaspoon pumpkin pie spice. 1 teaspoon vanilla extract. 2 cups vegan white chocolate chips, melted. 24 vegan chocolate chips. 24 candy eyeballs. 1 cup crushed vegan graham crackers.

Instructions: Put vegan cream cheese, maple syrup, pumpkin pie spice, and vanilla extract in a bowl and mix them together until the mixture is smooth. Add the melted vegan white chocolate chips and mix them in well. Keep the mixture in the fridge for one to two hours, until it gets firm. With a small cookie scoop, make balls out of the mixture and place them on a baking sheet lined with parchment paper. Put a toothpick in the middle of each ball and freeze them for 30 minutes. For each ball, melt some white chocolate and then put it back on the baking sheet. To make eyes, press two candy eyeballs onto each truffle. Using a toothpick, add small dots of melted chocolate to each truffle to make them look like mummy bandages. To make the truffles look like dirt, crush vegan graham crackers and sprinkle them on top. Put it in the fridge until the chocolate sets. Enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

These vegan pumpkin chocolate chip bars are the perfect fall treat because they have both pumpkin and chocolate flavors in one gooey bar. They're simple to make and kids and adults will both love them!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups oat flour. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x9-inch baking dish. In a large mixing bowl, combine pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Mix until well combined. Add oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to the wet ingredients. Stir until just combined. Fold in vegan chocolate chips. Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool before slicing into bars. Enjoy your gooey vegan pumpkin chocolate chip bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious and creamy vegan smoothie featuring the flavors of pumpkin and persimmon, sweetened naturally with maple syrup and spiced with cinnamon, ginger, and nutmeg. Perfect for a paleo-friendly breakfast or snack!

Ingredients: 1 cup unsweetened almond milk. 1/2 cup canned pumpkin puree. 1 ripe persimmon, peeled and chopped. 1 tablespoon almond butter. 1 tablespoon maple syrup or date syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Put chopped persimmon, almond butter, maple syrup, cinnamon, ginger, nutmeg, and vanilla extract in a blender. Add almond milk and blend until smooth. Put ice cubes in the blender. Mix until it's creamy and smooth. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

We've been on a bit of a pancake binge lately, and we've got another awesome pancake recipe to add to our repertoire.  Drum roll please... Vegan Pumpkin Pie Pancakes, ta-da! These pancakes are really good.  Their flavor is just like pumpkin pie, but with that pancake texture.  Our kids loved them (even our daughter who swore she doesn't like pumpkin pie), and so did the adults.  We got about 1 dozen medium-sized pancakes from this recipe.  I have a healthy appetite and could handle about 4 of them.  I'd say they have a medium density, not too dense, and not too airy/fluffy. This recipe is so easy that anybody can make it.  We simply make flax eggs, combine the ingredients to form a batter, and drop 1/4 cups of batter onto our griddle.  We didn't even need to grease the griddle for these, maybe because the pumpkin puree is oily.  Cook the cakes for about 2-3 minutes per side and voila, it's time to eat! Once we got our electric griddle we started making pancakes way more often.  It's so convenient.  It heats up really quickly, and cleans up so easily.  This one at Amazon is similar to the one we have:  Amazon Electric Griddle Affiliate Link.

Vegan Pumpkin Pie Pancakes

An easy Vegan pancake recipe that delivers a delicious pumpkin pie flavor. 2 tbsp flax (ground, plus 5 tbsp water to make flax eggs)1/2 cup pumpkin (puree (not pumpkin pie filling))1 & 1/2 cups non-dairy milk (preferably unsweetened)1/3 cup organic brown sugar (or 1/4 cup organic cane sugar)1 & 1/2 cups all purpose flour1 tbsp baking powder1/2 tsp baking soda1/2 tsp corn starch1 tbsp pumpkin pie spice (*if you can't find it, see recipe notes) Make your flax eggs by combining 2 tbsp ground flax with 5 tbsp water in a small bowl. Stir it together and let it sit for 5 minutes.In a large bowl stir together: 1/2 cup pumpkin, 1 & 1/2 cups non-dairy milk, 1/3 cup brown sugar, and 2 flax eggs.Add the dry ingredients to the large bowl: 1 & 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp corn starch, and 1 tbsp pumpkin pie spice. Stir it just until it's mixed well, try not to over-mix too much.Heat a non-stick griddle or large pan onto medium heat. Drop 1/4 cup amounts of batter onto the griddle/pan for each pancake. Once the pancakes start to get dry around the edges and several bubbles have formed give them a flip. Cook the other side of the pancakes for another 2-3 minutes. *Pumpkin Pie Spice consists of cinnamon, ginger, cloves, nutmeg, and cardamom.  Here is a recipe for it in case you're unable to find it: Homemade Pumpkin Pie Spice. Vegan Pumpkin Pie Pancakes Pictures!

🍁New Recipe: PUMPKIN PIE BARS WITH A GINGERSNAP CRUST 🍂 Listen, I never really liked pumpkin pie growing up. I thought it was a bit bland and boring. It wasn't until 2 years ago when I started incorporating more vegan foods into my diet that I decided to try it out again. The recipe I used back then called for coconut milk, flour, spices, and pumpkin... Easiest recipe ever right? Anyways, the use of coconut milk enriches the flavor of the pumpkin and spices. I have honestly wondered since then why people continue to make it the 'old-fashioned' way since. This creamy, rich Pumpkin Pie filling layered over a crunchy gingersnap crust will complete all of your Fall-Food desires.