Vegan Pumpkin Pie Blondies

Vegan Pumpkin Pie Blondies

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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Ingredients

30 m servings 61 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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.

Reviews

Read all reviews 18
  1. 18 Ratings

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Most helpful positive review

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 well...

Most helpful critical review

I could taste the baking soda. I would cut that down next time.

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Least positive
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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 well...

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 may in...

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 p...

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 xanthan...

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 ...

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!

Amazing!

I could taste the baking soda. I would cut that down next time.

30 minutes to bake this recipe. More like a quick bread than a brownie consistency; however it is very tasty!

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