Pumpkin blondies

Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option

Course: Brownie, Dessert

Cuisine: American, oil free, Vegan

Keyword: easy pumpkin blondies, pumpkin breakfast bars, vegan pumpkin blondies

Servings: 16 pieces

Calories: 126 kcal

Author: Vegan Richa

Ingredients

Wet Ingredients

  • 1/3 cup pumpkin puree (pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup.)
  • 1/3 cup smooth nut butter such as almond, cashew or peanut
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 2 to 3 tbsp sugar (I usually use a mix of coconut and raw sugar)
  • 1 1/2 tsp pumpkin pie spice(or ginger bread spice blend or 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves)

Dry Ingredients

  • 3/4 cup flour (I use a mix of whole wheat and unbleached all purpose)
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 to 2/3 cup additions, like chocolate chips, chopped pecans, dried fruit or other nuts or seeds, plus more for topping

Instructions

  1. In a bowl mix in all the wet ingredients until smooth.
  2. Add 1/2 cup flour and rest of the dry ingredients and mix. The mixture will make a soft cookie dough. Use your hands if needed. Add more flour if needed a tbsp at a time. If the dough is too dry, add a tablespoon of pumpkin puree. Add the chocolate chips and pecans and mix them in.
  3. Press the dough into a lined brownie pan using a spatula to evenly spread. Sprinkle and press some chocolate chips and pecan/nuts on top.
  4. Bake at 350 degrees F for 21 to 23 minutes. Allow to cool completely and slice.
  5. To bake into cookies, chill the dough for 10 minutes, form balls and flatten well on a lined baking sheet. Bake for 10 minutes, a minute less for smalle and a minute longer for larger