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Vegan Pumpkin Blondies - Oilfree
5 from 33 votes

Vegan Pumpkin Blondies - Oilfree

These Vegan Pumpkin Blondies combine pumpkin puree with nut butter, maple syrup, and warm spices, mixed with whole wheat and almond flours for a soft, moist texture. Chocolate chips and pecans add bursts of richness and crunch. The dough presses into a pan and bakes into bars with tender crumb and autumnal flavor, all without added oil.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 16 pieces
Calories: 126 kcal
Course: Dessert
Cuisine: American, Vegan

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

    Cup of Yum
  1. In a bowl mix in all the wet ingredients until smooth. 
  2. 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.
  3. 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.
  4. Bake at 350 degrees F for 21 to 23 minutes. Allow to cool completely and slice. 
  5. 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

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%)

Nutrition Facts

Serving: 16 pieces

Amount Per Serving

Calories 126

% 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.