Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
36
Yield:
3 dozen blondies
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Ingredients

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

Directions

Instructions Checklist
  • Preheat 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. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.

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

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

61 calories; protein 0.9g 2% DV; carbohydrates 10.7g 3% DV; fat 1.7g 3% DV; cholesterolmg; sodium 93.8mg 4% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2016
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 of rum extract along with the vanilla extract and omit the ginger. You've got vegan banana blondies! When I make the vegan pumpkin blondies I add crushed pumpkin seeds on the top. When I make the banana I add crushed walnuts on the top. Read More
(13)

Most helpful critical review

Rating: 3 stars
10/30/2014
not moist enough Read More
(1)
48 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/29/2016
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 of rum extract along with the vanilla extract and omit the ginger. You've got vegan banana blondies! When I make the vegan pumpkin blondies I add crushed pumpkin seeds on the top. When I make the banana I add crushed walnuts on the top. Read More
(13)
Rating: 4 stars
11/18/2014
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 as natural applesauce instead of the oil to lighten it even more. I did throw in some cocoa powder plus Splenda into about 1/3 of the batter dotted the top and then swirled it into the batter with a knife before baking to give it some flair and chocolate taste. It is more cake-like but delicious all the same! Read More
(12)
Rating: 5 stars
11/28/2014
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 increase the buckwheat flour next time. Also instead of 1/2 c. of white sugar I used 1/4 c. of white sugar and 1/4 c. coconut sugar. I substituted olive oil for the canola. Next time I would definitely add some raisins or dried cranberries to the batter - perhaps even some chopped nuts. Read More
(8)
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Rating: 5 stars
12/08/2013
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 pie spice. I also added two tablespoons of molasses, a tablespoon of spiced rum, substituted zero calorie sweetener for the white sugar, and oat flour for one cup of the all purpose. Read More
(6)
Rating: 5 stars
11/28/2015
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 gum). It turned out very nice and cake like. I also drizzled powdered sugar icing over the whole thing which added a nice flavor. Thanks for sharing this wonderful recipe and I will totally be making this again! Read More
(5)
Rating: 4 stars
07/12/2014
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 cook the blondies for about 35 min in order to avoid the gummy texture that I got when I made these for the first time. Read More
(4)
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Rating: 4 stars
12/13/2016
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 blondies were on the less sweet side which i do like but if i were making these to give away i'd up the sugar or add a frosting.. something with maple comes to mind.. ty for the recipe Read More
(4)
Rating: 5 stars
10/30/2014
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! Read More
(3)
Rating: 5 stars
11/22/2016
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. Read More
(2)
Rating: 3 stars
10/30/2014
not moist enough Read More
(1)