Vegan Pumpkin Pie Blondies

  • Recipe By
  • Published Aug 29th
  • Ready In30m
  • Servings36
  • Calories61
Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!

Vegan Pumpkin Pie Blondies Ingredients

The following are the ingredients needed to make delicious Vegan Pumpkin Pie Blondies for 36 servings:

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract

Vegan Pumpkin Pie Blondies Cooking Instructions

  • Prep10m
  • Cook20m
  • Ready In30m

To cook Vegan Pumpkin Pie Blondies, you need about 10 minutes of preparation time. The time needed to cook this Vegan Pumpkin Pie Blondies is about 20 minutes , and you can serve your Vegan Pumpkin Pie Blondies within 30 minutes . The following are the steps to cook Vegan Pumpkin Pie Blondies easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
  2. 2 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.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Notes

  • Cook's Notes:
  • I usually use slightly less than 1/4 cup canola oil. Goes great with cream cheese frosting (or the vegan version)! Can be made into muffins with the addition of a 1/4 cup water, although cook time will change.

Nutrition Facts

Per Serving: 61 calories; 1.7 grams of fat; 10.7 grams of carbohydrates; 0.9 gram of protein; 0 milligrams of cholesterol; 94 milligrams of sodium.

  1. Dec 12th 2016

    they're not exactly brownie (blondie) consistency.. more like a dense cake as others said.. but i am enjoying the flavor.. i ended up doubling all the spices and left out the cloves.. the bl ...

  2. Nov 22nd 2016

    I used gluten free flour and a 8x8 pan. I had to cook it about 10 minutes longer but it was like a moist, dense cake. I topped mine with cream cheese frosting and it was addictively delicious.

  3. Jul 29th 2016

    I've made this so many times I don't have to read the recipe. lol I love this recipe over and over! Want to mix it up a bit? Try 3 ripen bananas instead of pumpkin puree, add a tablespo ...

  4. Nov 28th 2015

    I made this great recipe tonight and my husband loved it! I used melted coconut oil in place of the canola and I used 2 cups of GLUTEN FREE FLOUR (Grandpa's Kitchen Blend, which contains xan ...

  5. Nov 28th 2014

    Versatile recipe that can be changed to your liking. It's very moist, like a cake or tea bread. Instead of the 2 c. of white flour, I used 1 3/4 c. of white,and 1/4 c. buckwheat flour. I ma ...

  6. Nov 18th 2014

    Mine came out exactly like the picture. I love the fact that they're vegan. I used pumpkin pie spice instead of the separate ingredients. I also used Domino Light and brown sugar Splenda as ...

  7. Jul 11th 2014

    I followed the recipe exactly except for I used pumpkin pie spice instead of the other spices. The turned out amazing! The reason I gave this recipe only 4 stars is because I ended up having ...

  8. Feb 1st 2014

    I only use the cinnamon & ginger, then forgot to add the oil, but these still came out delicious! I was so happy I didn't need to frost them!

  9. Dec 8th 2013

    Delicious, however it lacks the chewy consistency to be considered a brownie and is definitely more like a muffin. As suggested by MaddieB I increased spices by adding two teaspoons of pumpk ...