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Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option
These Pumpkin Blondies are loaded with pumpkin, nut butter and pumpkin pie spice. They need 1 Bowl, and just 10 mins to put together. There is no added oil in these. Use dates or dried fruit instead of chocolate chips to keep them entirely oilfree..
These bars are also freezer friendly. Add some pumpkin seeds and chia seeds to make these into a breakfast bar. Or bake the dough into cookies (add extra chocolate chips!). Versatile and Delicious.
More Blondies and Bars
- Vegan Pumpkin Brownies
- Gluten-free Brownies and Brownie Mix. GF
- Vegan Almond or Peanut Butter Blondies with Chocolate Chips GF
- Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
- Coconut Flour Brownies GF
These bars are more snack bars than dessert. Add a tbsp oil and more chocolate for a gooey bar. Add an icing or chocolate drizzle for decadence.
Step Pictures for vegan pumpkin Blondies
Vegan Pumpkin Blondies - Oilfree
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
- In a bowl mix in all the wet ingredients until smooth.
- 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.
- 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.
- Bake at 350 degrees F for 21 to 23 minutes. Allow to cool completely and slice.
- 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 cookies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks wonderful.
I buy almond meal regularly. Can that be substituted for almond flour? If not, might it work to grind it in the food processor til it becomes flour?
Thank you!
if the meal is coarse, then yes put it through the blender to make it a bit fine
You said these could be made into cookies. How would I do that? Do you think I’d be able to decorate them after they’re baked? In my pre-vegan days, I used to make pumpkin chocolate chip cookies that we would frost with peanut butter and then decorate with candy corn, m & m’s, shredded coconut, etc. to make silly pumpkin faces. I’d like to find a healthy recipe like that. (As I recall, those cookies were loaded with sugar and butter.)
the mix is basically a dough, so you can shape it into flattened cookie shape and bake for 10 minutes. A min here and there depending on the size and texture preference.
Thanks! Made them today as cookies. Perfect! (I only used 1 Tbsp sugar.) I’m taking them to my 1 and 3 year old grandchildren and they’ll be able to decorate them.
awesome!
What would be the result if I used pumpkin purée? How could I make that work? Thanks.
i use pumpkin puree. do you want to omit it or use it instead of something else?
Delicious!! I made these gluten free using better batter (as the all purpose flour), with 1 tbsp avocado oil, peanut butter, dark chocolate chips and chopped hazelnuts. So good!
awesome!!
Yum! Love that this is lower in sugar than most. Still looks delicious.
LOVE that this recipe is oil free! Pumpkin season is here and I cannot be more stoked. I love that you added pecans into this batch too–they add the most perfect crunch and toastiness in each bar!
I made these yesterday with a Maple Tumeric Sunflowerseed Butter and chocolate chips for my “additions” and they are amazing!!!! I also didn’t have any almond flour so I used all whole wheat pastry flour instead – so I can attest to that being a perfectly acceptable option. Soooooo good. I think I’ve eaten almost half the pan already! Thank you so much for posting. This was a much needed highlight to my weekend 🙂
awesome!!
I love this time of the year because pumpkin recipes storm the internet and it’s amazing! I made a pumpkin loaf recipe a few days ago so I need to make these blondies too! Thanks
the recipe looks awesome and i would love to try it but i don’t know what size a brownie pan is? is it a 8×8 square pan?
thanks. looking forward to making and eating these!
yes 8 by 8 or 9 by 9 inch will do
Yum! These blondies sound amazing!!!