Vegan Pumpkin Pie Blondies Recipes

PUMPKIN SPICE BLONDIES

Pumpkin Spice Blondies image

Taste the best of fall with this pumpkin spice blondies recipe! The perfect seasonal dessert made with canned pumpkin (or fresh!), pumpkin pie spices and made entirely vegan with a gluten-free option. Vegan blondies have never tasted so good.

Provided by Davida Lederle

Time 35m

Number Of Ingredients 11

Ingredients

2 cups regular white flour (can sub gluten-free flour blend, if desired)*
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp pumpkin spice (get my DIY version here!)
1/2 cup coconut palm sugar (or brown sugar)
1/4 cup coconut oil, melted
3/4 cup unsweetened almond milk*
3/4 cup pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
1/2 cup dairy-free chocolate chips

Steps:

Preheat oven to 350 degrees F.
Grease a 9 x 9 inch baking pan with coconut oil or non-stick spray.
In a large bowl combine flour, baking soda, baking powder, sea salt and pumpkin spice.
Add in coconut palm sugar.
In a separate bowl combine coconut oil, almond milk, pumpkin puree and vanilla extract.
Add wet ingredients to dry and stir until well-combined.
Stir in chocolate chips. Batter will be thick.
Add batter to baking pan and spread out using a spatula, making sure top is even.
Bake for 20-25 mins.
Let cool for at least 20 minutes before cutting into 12 blondies and removing from pan to cool completely.
Will keep in an airtight container on counter for 2-3 days or freeze for longer.

VEGAN PUMPKIN BLONDIES - OILFREE

Vegan Pumpkin Blondies - Oilfree image

Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option

Provided by Vegan Richa

Categories Brownie Dessert

Time 35m

Number Of Ingredients 11

Ingredients

1/3 cup pumpkin puree ((pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup.))
1/3 cup smooth nut butter (such as almond, cashew or peanut)
1 tsp vanilla extract
1/4 cup maple syrup
2 to 3 tbsp sugar ((I usually use a mix of coconut and raw sugar))
1 1/2 tsp pumpkin pie spice
3/4 cup flour ((I use a mix of whole wheat and unbleached all purpose))
1/2 cup almond flour
1/2 tsp baking powder
1/4 tsp salt
1/2 to 2/3 cup additions, like chocolate chips, chopped pecans, dried fruit or other nuts or seeds, (plus more for topping)

Steps:

In a bowl mix in all the wet ingredients until smooth.
Add 1/2 cup flour and rest of the dry ingredients and mix. The mixture will make a soft cookie dough. Use your hands if needed. Add more flour if needed a tbsp at a time. If the dough is too dry, add a tablespoon of pumpkin puree. Add the chocolate chips and pecans and mix them in.
Press the dough into a lined brownie pan using a spatula to evenly spread. Sprinkle and press some chocolate chips and pecan/nuts on top.
Bake at 350 degrees F for 21 to 23 minutes. Allow to cool completely and slice.
To bake into cookies, chill the dough for 10 minutes, form balls and flatten well on a lined baking sheet. Bake for 10 minutes, a minute less for smalle and a minute longer for larger cookies.

Nutrition Facts : Calories 126 kcal, Carbohydrate 15 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 37 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

VEGAN PUMPKIN PIE BLONDIES

Vegan Pumpkin Pie Blondies image

Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!

Provided by Kelly S

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 36

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
¼ cup canola oil
1 tablespoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Nutrition Facts : Calories 61 calories, Carbohydrate 10.7 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 93.8 mg, Sugar 4.7 g

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