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Squares, Bars, and Barks

Pumpkin Dandies Marshmallow Bars


  • 1 10oz bag of Dandies Pumpkin Marshmallows
  • 1 Package firm tofu
  • 1 Can of pumpkin puree
  • 1 Cup Sugar
  • 1 Tbsp Coconut Vinegar or Apple Cider Vinegar
  • 1 Tbsp Lemon Juice
  • 1 tsp Vanilla
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground Clove
  • 1/4 tsp Ginger
  • 1/4 tsp Allspice
  • 1 Package Nabisco Original Graham Crackers (in the red box)
  • 5 Tbsp vegan margarine (we like Earth Balance)

It’s time for PUMPKIN EVERYTHING! Warning: These little squares of pumpkin magic will disappear very quickly.



Preheat oven to 375 degrees. In a food processor, pulse graham crackers into fine crumbs. Add in margarine and pulse until evenly mixed in with the crumbs. Press graham mixture into a greased 9x13 pan and set aside. Make the filling by adding the rest of the ingredients (except marshmallows) into the food processor. Pulse until mixture is completely mixed together. Spread pumpkin mixture evenly over the crust and bake for 40 minutes. Remove from oven and sprinkle the pumpkin marshmallows on top and bake for an additional 5–10 minutes until marshmallows become golden. Let cool completely, then cut into squares and enjoy!


Recipe by Chelsie Jangord


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Pumpkin Dandies Marshmallow Bars click to enlarge
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