Vegan Pumpkin Pie Blondies Recipe - Allrecipes.com
Vegan Pumpkin Pie Blondies Recipe
  • READY IN 30 mins

Vegan Pumpkin Pie Blondies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 dozen blondies Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
  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. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins

Footnotes

  • 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.
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Reviews More Reviews

Dec 08, 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 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.

 
Mar 13, 2014

Ehhhh not moist enough

 

5 Ratings

Feb 06, 2014

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

 
Feb 01, 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! My hand mixer broke in the middle of mixing the butter & cream cheese (both were softened & diced up) for the frosting. LOL :P

 
Nov 15, 2013

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.

 

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Nutrition

  • Calories
  • 61 kcal
  • 3%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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