Vegan Pumpkin Blondies - Oilfree
User Reviews
5
Vegan Pumpkin Blondies - Oilfree
Description
The recipe mixes pumpkin puree, nut butter, maple syrup, and spices such as pumpkin pie spice to create the moist base. Flour blends including whole wheat and almond flour give structure, while baking powder provides leavening. Chocolate chips and pecans fold in for texture contrast. Baking at 350°F for about 21–23 minutes sets the blondies with a soft but firm texture that holds its shape when sliced.
These bars are flavorful from the warm spices and pumpkin while naturally sweetened with maple syrup and some added sugar. Optional additions like dried fruit or seeds can customize the texture. The recipe can also be shaped into cookies by chilling and shaping smaller portions.
Gluten-free variations use a mix of rice and oat flours with potato starch. Nut-free adjustments include substituting sunbutter and adjusting flour amounts. Additional oil and chocolate can create a richer, moister bar, while icing or drizzle adds a decorative touch.
Ingredients
Wet Ingredients
- 1/3 cup pumpkin pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup, puree
- 1/3 cup nut butter such as almond, cashew or peanut, smooth
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 2 to 3 tbsp sugar (I usually use a mix of coconut and raw sugar)
- 1 1/2 tsp pumpkin pie spice (or ginger bread spice blend or 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves)
Dry Ingredients
- 3/4 cup flour (I use a mix of whole wheat and unbleached all purpose)
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 to 2/3 cup chocolate chips plus more for topping, additions, chopped (pecans), others as listed
- 1/2 to 2/3 cup pecans
- 1/2 to 2/3 cup dried fruit
- 1/2 to 2/3 cup other nuts
- 1/2 to 2/3 cup seeds
Instructions
- In a bowl mix in all the wet ingredients until smooth.
- Add 1/2 cup flour and rest of the dry ingredients and mix. The mixture will make a soft cookie dough. Use your hands if needed. Add more flour if needed a tbsp at a time. If the dough is too dry, add a tablespoon of pumpkin puree. Add the chocolate chips and pecans and mix them in.
- Press the dough into a lined brownie pan using a spatula to evenly spread. Sprinkle and press some chocolate chips and pecan/nuts on top.
- Bake at 350 degrees F for 21 to 23 minutes. Allow to cool completely and slice.
- To bake into cookies, chill the dough for 10 minutes, form balls and flatten well on a lined baking sheet. Bake for 10 minutes, a minute less for smalle and a minute longer for larger cookies.
Notes
- For gluten-free blondies, use a blend of rice flour, oat flour, and potato starch as directed.
- Nut-free option: substitute nut butter with sunbutter and adjust flour accordingly.
- To make a richer texture, add 1 tablespoon of oil and more chocolate chips.
- Adding an icing or chocolate drizzle enhances the bars' sweetness and appearance.
- Nutrition information is provided per one serving (one piece).
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 37mg | 2% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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