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    Home » soy free

    Vegan Pumpkin Blondies – No Added Oil

    Published: Sep 28, 2018 · Modified: Dec 21, 2022 by Richa 30 Comments

    Jump to Recipe   Print Recipe

    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

    • 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! 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! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. #veganricha #vegan #Nutfree #Glutenfree option
    Print Recipe
    5 from 9 votes

    Vegan Pumpkin Blondies - Oilfree

    Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Brownie, Dessert
    Cuisine: American, oil free, Vegan
    Keyword: easy pumpkin blondies, pumpkin breakfast bars, vegan pumpkin blondies
    Servings: 16 pieces
    Calories: 126kcal
    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

    • 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

    Nutrition Facts
    Vegan Pumpkin Blondies - Oilfree
    Amount Per Serving
    Calories 126 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 37mg2%
    Potassium 82mg2%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 8g9%
    Protein 2g4%
    Vitamin A 795IU16%
    Vitamin C 0.2mg0%
    Calcium 47mg5%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Ann

      November 21, 2022 at 4:14 pm

      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.

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:07 pm

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

        Reply
    2. ama

      December 24, 2021 at 4:10 am

      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.

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:14 am

        happy for you ama

        Reply
    3. Mary Mazzoni

      December 16, 2020 at 2:15 pm

      5 stars
      Made them as cookies. Yum!

      Reply
      • Vegan Richa Support

        December 16, 2020 at 7:39 pm

        oh! sweet

        Reply
    4. Payal Lorenz

      November 08, 2019 at 3:25 pm

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

      Reply
      • Richa

        November 09, 2019 at 9:24 pm

        Thank you!

        Reply
    5. Anna

      October 13, 2019 at 2:07 pm

      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!

      Reply
      • Richa

        October 13, 2019 at 9:44 pm

        greeat!

        Reply
    6. Priyal

      July 27, 2019 at 4:37 am

      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.

      Reply
    7. Stephanie

      October 22, 2018 at 6:42 pm

      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!

      Reply
    8. Julie Katz

      October 10, 2018 at 11:10 am

      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!

      Reply
      • Richa

        October 10, 2018 at 5:55 pm

        if the meal is coarse, then yes put it through the blender to make it a bit fine

        Reply
    9. JdW

      October 08, 2018 at 6:05 pm

      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.)

      Reply
      • Richa

        October 08, 2018 at 10:53 pm

        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.

        Reply
        • JdW

          October 09, 2018 at 2:20 pm

          5 stars
          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.

          Reply
          • Richa

            October 09, 2018 at 6:50 pm

            awesome!

            Reply
    10. Elizabeth

      October 03, 2018 at 6:16 am

      What would be the result if I used pumpkin purée? How could I make that work? Thanks.

      Reply
      • Richa

        October 03, 2018 at 10:09 am

        i use pumpkin puree. do you want to omit it or use it instead of something else?

        Reply
    11. Caresse

      October 02, 2018 at 11:35 am

      5 stars
      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!

      Reply
      • Richa

        October 02, 2018 at 1:18 pm

        awesome!!

        Reply
    12. Lisa is Planted365

      October 01, 2018 at 2:03 pm

      5 stars
      Yum! Love that this is lower in sugar than most. Still looks delicious.

      Reply
    13. Cassie Autumn Tran

      September 30, 2018 at 6:40 pm

      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!

      Reply
    14. Sarah

      September 30, 2018 at 5:07 pm

      5 stars
      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 🙂

      Reply
      • Richa

        September 30, 2018 at 6:56 pm

        awesome!!

        Reply
    15. Bryan

      September 29, 2018 at 11:52 am

      5 stars
      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

      Reply
    16. jacquie

      September 28, 2018 at 6:43 pm

      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!

      Reply
      • Richa

        September 28, 2018 at 6:47 pm

        yes 8 by 8 or 9 by 9 inch will do

        Reply
    17. Tori Cooper

      September 28, 2018 at 11:14 am

      Yum! These blondies sound amazing!!!

      Reply

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