Vegan Pumpkin Pie Blondies


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.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
36 blondies

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


  • 2 cups all-purpose flour

  • ½ cup white sugar

  • ¼ cup brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 1 (15 ounce) can pumpkin puree

  • 3 ½ tablespoons canola oil

  • 1 tablespoon vanilla extract


  1. Preheat the 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. 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.

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

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


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
2g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 61
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 94mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 1g
Vitamin C 1mg 3%
Calcium 13mg 1%
Iron 1mg 3%
Potassium 35mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love