Vegan Pumpkin Pie Blondies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 11, 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 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.
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Reviewed: Mar. 13, 2014
Ehhhh not moist enough
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Reviewed: Feb. 6, 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
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Reviewed: Feb. 1, 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
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Reviewed: Dec. 8, 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.
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Reviewed: 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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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Naperville, Illinois, USA

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