Description
These Spiced Vegan Pumpkin Blondies are a deliciously moist and flavorful treat perfect for fall or anytime you crave a warm, spiced dessert. Made with pumpkin puree, warming spices, and optional vegan chocolate chips and nuts, they offer a perfect balance of sweetness and spice without any animal products.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup melted coconut oil
- 1 cup organic brown sugar
- 1/2 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/3 cup almond milk or any plant-based milk
Optional Add-ins
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures even distribution of the spices and leavening agents.
- Combine Sugar and Oil: In a separate large bowl, mix the melted coconut oil and brown sugar until well combined using a whisk or hand mixer.
- Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract into the sugar mixture. Mix until smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Stir gently until just combined to avoid overmixing, which can make the blondies tough.
- Add-Ins: Fold in the vegan chocolate chips and chopped nuts if using, ensuring they are evenly distributed throughout the batter.
- Prepare for Baking: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula to smooth the top.
- Bake: Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Allow the blondies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares and serve.
Notes
- For a nut-free version, omit the chopped pecans or walnuts.
- You can substitute the almond milk with any plant-based milk like soy, oat, or coconut milk.
- Ensure not to overmix the batter to maintain a tender texture.
- Store blondies in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
- These blondies freeze well; wrap tightly and freeze for up to 2 months.
