Vegan Pumpkin Pie Blondies

Vegan Pumpkin Pie Blondies

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Kelly S 0

"Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!"
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30 m servings 61 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • 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

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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.


  • 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.


  • 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.


  1. 16 Ratings

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

After about 40 minutes and it was still a bit undercooked in the middle. It was very moist, but did not have much flavor to it. I even added extra spices after reading other reviews before makin...

Most helpful
Most positive
Least positive

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...

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!

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...

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

I added some extra nutmeg and cinnamon because i wanted a rich Fall like flavor . I also finished them off with a cinnamon bourbon cream cheese icing.Just used store bought cream cheese icing an...

My family loves this blondie. We are half Asian and love desserts that aren't too sweet. This is perfect. My hubby who loves the American sweetness (very sweet) learned to like this dessert and ...

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