These pumpkin pie blondies are the perfect vegan pumpkin dessert — they always get rave reviews from everyone who tries them. With a plethora of fall spices packed into each bite, you'll enjoy a pumpkin pie flavor with a blondie texture. Serve as-is or top with a vegan cream cheese frosting.
Ingredients
- all-purpose flour: 2 cups
- white sugar: 0.5 cup
- brown sugar: 0.25 cup
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground cinnamon: 0.5 tsp
- ground cloves: 0.25 tsp
- ground ginger: 0.25 tsp
- ground nutmeg: 0.25 tsp
- salt: 0.25 tsp
- pumpkin puree: 1 can (15 ounce can)
- ½ tablespoons canola oil: 3 piece
- vanilla extract: 1 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
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Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan. Dotdash Meredith Food Studios
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes. Dotdash Meredith Food Studios
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Remove from the oven and cool completely before cutting into 1 1/2-inch squares. Dotdash Meredith Food Studios
