Recipe by Kelly S
"Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!"
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1 (15 ounce) can
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 pumpkin pie spice. I also added two tablespoons of molasses, a tablespoon of spiced rum, substituted zero calorie sweetener for the white sugar, and oat flour for one cup of the all purpose.
Ehhhh not moist enough
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 to cook the blondies for about 35 min in order to avoid the gummy texture that I got when I made these for the first time.
i am going to try making them tonight and to make them more chewy i am going to add more oil and see if that works
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! My hand mixer broke in the middle of mixing the butter & cream cheese (both were softened & diced up) for the frosting. LOL :P
I tried this recipe, as is but thought next time I would put in more spices. Very moist, my grandson loved it. This was a good recipe for those who have peanut, dairy and egg allergies like he does.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Pumpkin Pie Blondies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 15
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