Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. #veganricha #vegan #Nutfree #Glutenfree option
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5 from 6 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 (orĀ ginger bread spice blendĀ 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: 15.9% | Vitamin C: 0.3% | Calcium: 4.7% | Iron: 6%