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

Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. #veganricha #vegan #Nutfree #Glutenfree 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.

Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. #veganricha #vegan #Nutfree #Glutenfree option

More Blondies and Bars

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! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. #veganricha #vegan #Nutfree #Glutenfree option Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. #veganricha #vegan #Nutfree #Glutenfree optionVegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. #veganricha #vegan #Nutfree #Glutenfree option

Vegan Pumpkin Blondies - Oilfree

5 from 11 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 16 pieces
Course: Brownie, Dessert
Cuisine: American, oil free, Vegan
Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option
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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

To make these gluten-free: Use a gluten-free blend of choice or a mix of 1/3 cup rice flour, 1/3 cup oat flour or other gluten-free grain flour, 3 tbsp potato starch.
Nutfree: Use sunbutter and more regular flour.
 
Variation: Add a tbsp oil and more chocolate for a gooey bar. Add an icing or chocolate drizzle for decadence. 
 
Nutrition is for 1 serve(1 piece)

Nutrition

Calories: 126kcal, Carbohydrates: 15g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Sodium: 37mg, Potassium: 82mg, Fiber: 1g, Sugar: 8g, Vitamin A: 795IU, Vitamin C: 0.2mg, Calcium: 47mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 11 votes

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32 Comments

  1. Lisa says:

    5 stars
    Loved these blondies, thanks! Another commenter said it well: they’re fluffy yet gooey—a great combo. 🙂 Also I’m really cutting down on cooking with oil (mostly cutting it out completely), so I REALLY appreciate your no-oil recipes.

    Richa, I’m curious about your flour measuring method here. Do you dip the measuring cup into the flour and level, or do you spoon the flour into the measuring cup & level?

    1. Richa says:

      Dip and level

  2. Ann says:

    Want to make these for Thanksgiving.

    Am not a fan of maple syrup. Would honey (keto friendly) or agave work instead? Would you suggest a 1 to 1 substitution?

    Thank you.

    1. Vegan Richa Support says:

      Either will work and yes, 1:1 is best. Enjoy!

  3. ama says:

    5 stars
    These came out so perfectly–thanks for another good recipe. I was wanting to use up some pumpkin. I made them into little cookies and used full chocolate chips for the add-ins. They were gooey and yummy.

    1. Vegan Richa Support says:

      happy for you ama

  4. Mary Mazzoni says:

    5 stars
    Made them as cookies. Yum!

    1. Vegan Richa Support says:

      oh! sweet

  5. Payal Lorenz says:

    5 stars
    These are TRULY a treasure, thank you Richa!!!

    1. Richa says:

      Thank you!

  6. Anna says:

    5 stars
    Loved it! They were surprisingly fluffy, yet gooey. I used hazelnut flour instead of almond because that’s what i had on hand. I liked that they weren’t crawling in sugar. You could really appreciate the spices!

    1. Richa says:

      greeat!

  7. Priyal says:

    5 stars
    I didn’t have all the ingredients on hand so made this with crunchy peanut butter and used all purpose flour instead of almond flour. I made my own pumpkin puree as can’t buy it ready made in the shops here. I also used a total of 1/8 cup raw sugar as I didn’t have enough maple syrup. It turned out so delicious so I bet it would be even better if I followed the recipe! Love that it is oil free.

  8. Stephanie says:

    These look soooo good. Thanks for posting an oil-free recipe. Can’t wait to try there.

    P.S. We love all of your recipes. We are always recommending your blog to vegans and non-vegans!