Vegan Pumpkin Spice Blondies are a dense, fudgey brownie made with pumpkin purée, vegan white chocolate and seasonal spices. Get the recipe below.
Pumpkin purée is a versatile ingredient that can be used in a range of dishes.
I've made pumpkin pie a few times myself. The first time I tried to make one I was a little too impatient and topped the pie with whipped cream and marshmallow almost immediately after it had come out of the oven. It tasted fantastic but we did end up with a sticky puddle of cream where the pie once sat.
Since then I've been trying to come up with new ways of using the cans of pumpkin purée I'd been buying in bulk online (it's cheeper that way...)
In years gone by I've come up with recipes for Pumpkin Cookies with Cinnamon Chips and my own version of Starbucks Pumpkin Spice Latte (made with real pumpkin of course!)
Today I'm sharing a recipe for Vegan Pumpkin Spice Blondies. The moist pumpkin purée keeps these blondies fudgey and moist - there's no chance of a dry brownie here. The white chocolate adds a rich sweetness and the spices help to marry the savoury pumpkin with the sweet chocolate and sugar.
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Ingredients
There are just 9 ingredients needed to make these Vegan Pumpkin Spice Blondies:
- Self raising flour
- Cinnamon
- Ginger
- Nutmeg
- All spice
- Vegan butter
- Caster sugar
- Pumpkin puree
- Vegan white chocolate chips
Step-by-step Instructions
To make these Vegan Pumpkin Spice Blondies just follow these simple steps:
- Step 1: pre-heat your oven and line your baking tray with baking paper.
- Step 2: whisk together the dry ingredients (flour and spices).
- Step 3: whisk together the wet ingredients (melted vegan butter, pumpkin puree and sugar).
- Step 4: fold the dry ingredients into the wet ingredients along with the vegan white chocolate chips.
- Step 5: spoon the blondie batter into the lined baking tray and level out so it's flat.
- Step 6: bake in the oven for 30 minutes or until a skewer comes out clean.
Substitutions
Although baking is a science there are a couple of substitutions you can make with this particular recipe. They are:
- Flour: replace self-raising flour with plain flour and baking powder
- Sugar: replace caster sugar with light brown sugar for a more caramel link flavour
- Chocolate chips: replace white chocolate chips with dark chocolate chips (just make sure they're vegan)
- Spices: instead of measuring out individual spices, you can use a store bought pumpkin spice blend
Equipment
To make this recipe you'll need:
- 2 mixing bowls (one for your wet ingredients and one for your dry ingredients)
- A whisk
- A spatula
- A square 9 x 9 inch baking tray
- Baking paper
Top tip
To stop the vegan white chocolate sinking to the bottom of the brownies, dust the chocolate chips in flour first.
Frequently asked questions
Pumpkin puree is just pumpkin in a tin. Make sure you're not confusing it with a tin of pumpkin pie filling. The latter will be sweetened and flavoured with spices already.
I buy my vegan chocolate chips online from VeganChocolat.co.uk
You either didn't bake them long enough or your oven's temperature was too low. I recommend using an oven thermometer to make sure your oven is the right temperature.
The recipe
Vegan Pumpkin Spice Blondies
Equipment
- 2 mixing bowls
- 1 Whisk
- 1 Spatula
- 1 9 x 9 inch baking tray
- baking paper
Ingredients
Dry ingredients
- 300 g self raising flour
- 1 teaspoon cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon nutmeg
- 0.25 teaspoon all spice
Wet ingredients
- 200 g vegan butter melted
- 400 g pumpkin puree
- 300 g caster sugar
Additions
- 150 g vegan white chocolate chips
Instructions
- Pre-heat your oven to 180 C / 356 F / gas mark 4.
- Line a baking tray with baking paper and place to one side.
- Whisk the dry ingredients together until the spices are evenly distributed in the flour.
- In a separate bowl whisk together the wet ingredients.
- Tip the dry ingredients into the wet ingredients along with the vegan white chocolate chips and fold until well combined.
- Spoon the batter into the lined baking tray and spread out until flat.
- Bake in the centre of the oven for 45 minutes or until a skewer, poked into the centre of the blondies, comes out clean.
Nutrition
Serving suggestion
As with any brownie, my favourite way to serve these Pumpkin Spice Blondies is straight out of the oven with a big dollop of vegan ice cream. You can't beat the cold ice cream melting over the crisp outside of the blondie, then melting into the soft gooey centre. It really is heaven!
If you haven't already jumped on the pumpkin purée bandwagon then hopefully this has convinced you - whether you live in the UK, America or somewhere in between!
More pumpkin recipes
All that's missing is a recipe to make your own pumpkin puree!
Roz says
these sound like a perfect autumnal treat emma!
Emma Walton says
Thanks Roz 🙂 there's certainly plenty of warming cinnamon and ginger to remind you we're now in the colder months!
Nayna Kanabar says
This is indeed very autumnal and such a wonderful recipe.I can see these going like hot cakes at any bonfire party.
Emma Walton says
Thanks Nayna. They have certainly flown out of the kitchen today 😀 great idea for sharing them at a bonfire party! I might do just that xx
Lucy @ Bakingqueen74 says
Spotted these on Facebook earlier! You did wonders with that can of pumpkin purée, these blondies look delicious and do enticing #pumpkinspiceeverything
Emma Walton says
Haha thanks Lucy! That hashtag was made for me :-p
Lia says
Today finally feels like autumn here in New York with a chill in the air and orange color in the trees. Your pumpkin Blondies would be an amazing addition to my Sunday afternoon coffee! For now, I'll have to drink it with your picture in mind! I hope to make them soon they look easy and delicious ! Hope you had a lovely weekend!
Emma Walton says
Thanks Lia! Isn't it beautiful when the trees turn orange and brown. I had good fun picking out the most beautiful and colourful fallen leaves for the photograph. All the best x
Baking a Mess says
These look awesome! Love a blondie, definitley going to be trying out this recipe soon!