Rating: 4.5 stars 4.4
52 Ratings
  • 5 star values: 32
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

These pumpkin pie blondies are the perfect vegan pumpkin dessert — they always get rave reviews from everyone who tries them. With a plethora of fall spices packed into each bite, you'll enjoy a pumpkin pie flavor with a blondie texture. Serve as-is or top with a vegan cream cheese frosting.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
36
Yield:
36 blondies
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This vegan pumpkin dessert will please everyone at your table. Even the pickiest eaters will love these vegan pumpkin pie blondies. 

What You'll Need for Vegan Pumpkin Pie Blondies

Get your grocery list ready! These are the ingredients you'll need to make this top-rated vegan pumpkin dessert: 

· Flour: These vegan pumpkin blondies start with all-purpose flour
· Sugar: This recipe calls for a blend of white sugar and brown sugar
· Leaveners: Baking soda and baking powder acts as leaveners, which means they help the blondies rise. 
· Spices: This vegan pumpkin dessert gets its cozy flavor from a blend of cinnamon, cloves, ginger, nutmeg, and a pinch of salt
· Pumpkin: Use store-bought or homemade pumpkin puree
· Oil: A neutral oil, like canola oil, adds moisture without imparting flavor. 
· Vanilla: A tablespoon of vanilla extract adds complexity and sweet flavor. 

How to Make Vegan Pumpkin Pie Blondies

It's incredibly easy to make this vegan pumpkin dessert. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect: 

1. Make the batter: Sift the dry ingredients together in a bowl, then add the wet ingredients. Mix until the batter is well-combined. 
2. Bake the blondies: Pour the batter into a prepared baking pan. Bake in a preheated oven until a toothpick inserted into the center comes out clean. 

How to Store Vegan Pumpkin Pie Blondies

Store your leftover vegan pumpkin pie blondies in an airtight container in the fridge for up to five days. 

Allrecipes Community Tips and Praise

"Great recipe, and versatile too," according to Dr Jerry. "I used fresh baked pumpkin flesh instead of canned, whole wheat flour, and sugar substitute — and the brownies were STILL great! Moist, just the right amount of sweet, and very satisfying."

"I used melted coconut oil in place of the canola and I used 2 cups of gluten-free flour," says Amye. "It turned out very nice and cake-like. I also drizzled powdered sugar icing over the whole thing which added a nice flavor."

"Excellent," raves Martha Jane. "Our vegan guest loved this, as did everyone else! Wonderful dessert. We made it with fresh pumpkin, rather than the canned pumpkin. Will definitely make this again!"

Editorial contributions by Corey Williams

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.

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  • Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

  • Remove from the oven and cool completely before cutting into 1 1/2-inch squares.

Tips

Can be made into muffins with the addition of a 1/4 cup water, although cook time will change.

Nutrition Facts

61 calories; protein 0.9g; carbohydrates 10.7g; fat 1.7g; sodium 93.8mg. Full Nutrition
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