Oh the fall. Is there ever a season as wonderful as this one? If you’re a pluviohpile like me, a Hygge addict like me, if you love the colors, the vegetables, the warming comforting meals, and that chill in the air, chance are, you’re in your very favorite season right about now.

I love the autumn and I partly blame The Gilmore Girls for my particular fall obsession. To me it felt like that show always took place in the fall, except of course for Lorelai’s classic smelling of that very first snowfall of the year, and who could forget the best spring break episode ever, in which The Shins make an appearance.

I love everything about the fall season. I mean, just think about it for a second: scarves, warm cute knitted hats, boots, Halloween, Thanksgiving, the rain, the beautiful golden warm colors in the leaves, cinnamon, ground clove, and yes… pumpkins!

The recipe I have for you today made Carlos raid the fridge so often that I think I only managed to eat a couple of these bars in total after we filmed them. They are so yummy to make, and a quick and easy vegan fall dessert. 

This recipe is perfect to serve for Halloween, Thanksgiving, Christmas, or anytime you’re craving something absolutely yummy and that tastes like pumpkin pie and chocolate chips or Sausalito cookies had a baby.

Carlos likes eating them cold out of the fridge, but I love to serve them slightly warm so that the chocolate chips melt again a little bit.

Without further ado, enjoy the video, recipe and printable for these yummy vegan pumpkin pie bars!

PUMPKIN CHOCOLATE PECAN BARS

Yield: 10 -12 bars ⎮ Prep time: 15 minutes ⎮ Cook time: 30-35 minutes ⎮ Chilling time: 2-3 hours

Ingredients

For the cookie layer:

• 10 oz. vegan graham crackers
• 1/4 cup + 2 tablespoons coconut oil, melted

For the pumpkin layer:

• 1 can pumpkin purée
• 4 tablespoons cornstarch
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 &1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/2 cup canned coconut milk
• 1/4 cup coconut oil, melted

For the chocolate pecan layer:

• 3/4 cup dark chocolate chips 
• 3/4 cup pecans, chopped (leave some whole for decoration if desired)

Directions

1. Pre-heat the oven at 425ºF (218ºC) and line a 13 inch by 9 & 1/2 inch (33 cm by 24 cm) baking pan (or similar size) with parchment paper.

2. In a food processor, pulse the graham crackers until a fine powder is formed (you can also do this by placing them in a bag and crushing them with a rolling pin or mallet if you don’t have a food processor).

3. Add the 1/4 cup + 2 tablespoons coconut oil and pulse again.

4. Add the mixture to your pan lined with parchment paper, and spread out the crumbs until an even layer is formed, pressing them down tightly to form the base.

5. Wash out your food processor if using (or mix in a bowl), and process all the pumpkin layer ingredients until you have a creamy batter.

6. Pour it on top of the graham crackers and spread it out to create an even layer.

7. Bake in the pre-heated oven for 25 minutes.

8. Remove from the oven and sprinkle the chocolate chips and chopped pecans on top, pressing them down slightly into the pumpkin layer.

9. Bake for 5-10 more minutes  or until the pecans are toasted, and the chocolate has melted a bit, being careful not to burn the chocolate.

10. Chill for 2-3 hours for the bars to set, and then you’re ready to slice into bars and serve! You can serve them cold, at room temperature, or slightly warm for the chocolate chips to melt a bit again. Enjoy!