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Vegan Pumpkin Pie Blondies

Rated as 4.29 out of 5 Stars

"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

30 m servings 61 cals
Original recipe yields 36 servings (3 dozen blondies)

Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 61 calories; 1.7 g fat; 10.7 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 94 mg sodium. Full nutrition

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Reviews

Read all reviews 27
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

not moist enough

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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...

I've made this so many times I don't have to read the recipe. lol I love this recipe over and over! Want to mix it up a bit? Try 3 ripen bananas instead of pumpkin puree, add a tablespoon o...

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 in...

I made this great recipe tonight and my husband loved it! I used melted coconut oil in place of the canola and I used 2 cups of GLUTEN FREE FLOUR (Grandpa's Kitchen Blend, which contains xanthan...

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 p...

they're not exactly brownie (blondie) consistency.. more like a dense cake as others said.. but i am enjoying the flavor.. i ended up doubling all the spices and left out the cloves.. the blondi...

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!

I used gluten free flour and a 8x8 pan. I had to cook it about 10 minutes longer but it was like a moist, dense cake. I topped mine with cream cheese frosting and it was addictively delicious.

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 ...