Desserts

Vegan Pumpkin Blondies – No Added Oil

Name: Vegan Pumpkin Blondies – No Added Oil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 pieces
Cuisine: American, oil free, Vegan
Ingredients: 1/3 cup pumpkin puree ((pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup.)); 1/3 cup smooth nut butter (such as almond, cashew or peanut); 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)); 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 additions, like chocolate chips, chopped pecans, dried fruit or other nuts or seeds, (plus more for topping)

Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option These…

Ready 35 minutes
Serves 16 pieces
Prep 10 minutes
Cook 25 minutes

Jump to the recipe

These Pumpkin Blondies are loaded with pumpkin, nut butter and pumpkin pie spice. They need 1 Bowl, and just 10 mins to put together. There is no added oil in these. Use dates or dried fruit instead of chocolate chips to keep them entirely oilfree..

These bars are also freezer friendly. Add some pumpkin seeds and chia seeds to make these into a breakfast bar. Or bake the dough into cookies (add extra chocolate chips!). Versatile and Delicious.

Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. #veganricha #vegan #Nutfree #Glutenfree option

More Blondies and Bars

These bars are more snack bars than dessert. Add a tbsp oil and more chocolate for a gooey bar. Add an icing or chocolate drizzle for decadence.

Step Pictures for vegan pumpkin Blondies

Recipe

Vegan Pumpkin Blondies - Oilfree

Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option

Serves 16 pieces
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

Ingredients

Wet Ingredients

1/3 cup pumpkin puree ((pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup.))
1/3 cup smooth nut butter (such as almond, cashew or peanut)
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 additions, like chocolate chips, chopped pecans, dried fruit or other nuts or seeds, (plus more for topping)

Instructions

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

To make these gluten-free: Use a gluten-free blend of choice or a mix of 1/3 cup rice flour, 1/3 cup oat flour or other gluten-free grain flour, 3 tbsp potato starch. Nutfree: Use sunbutter and more regular flour. Variation: Add a tbsp oil and more chocolate for a gooey bar. Add an icing or chocolate drizzle for decadence. Nutrition is for 1 serve(1 piece)