Vegan Pumpkin Pie Blondies Recipe -
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
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Nov 28, 2014

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.

Most Helpful Critical Review
Jan 12, 2015

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.

Nov 18, 2014

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!

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.

Oct 30, 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!

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.

Dec 24, 2014

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.

Nov 17, 2014

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.


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  • 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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