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
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 increase the buckwheat flour next time. Also, instead of 1/2 c. of white sugar, I used 1/4 c. of white sugar and 1/4 c. coconut sugar. I substituted olive oil for the canola. Next time I would definitely add some raisins or dried cranberries to the batter - perhaps even some chopped nuts.
I made these a few days ago. I omitted the cloves but followed the rest of the recipe. The flavor was good but the texture wasn't nice. They were kind of spongy. I was disappointed.
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 as natural applesauce instead of the oil to lighten it even more. I did throw in some cocoa powder plus Splenda into about 1/3 of the batter, dotted the top, and then swirled it into the batter with a knife before baking to give it some flair and chocolate taste. It is more cake-like but delicious all the same!
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 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 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.
I used a blend of coconut and oat flour for a GF option, added 1/3 cup of dried coconut, a pinch of cayenne for a bite, used pumpkin pie spice like others and topped with maple syrup. Very moist, cakey and for a GF vegan desert was great tasting.
I made this and added 1 cup of fresh cranberries then topped it with a glaze of confectioners sugar, vanilla & soy milk. It was really good.
* 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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