Vegan Pumpkin Blondies

Hannah Sunderani
Oct 24, 2016
4 min read

I don't know about you, but it's the last week of October and all I want to do is devour as many Halloween treats as possible! There is something about that final week of October, with Halloween just around the corner and the outside air getting cooler, that makes freshly baked goods irresistible. All self-restraint goes out the window as I transition into some kind of pumpkin crazed Incredible Hulk! Good Halloween costume? I think not!

Okay, maybe I exaggerate a bit - but this is honestly how I feel come Halloween. Like a pumpkin crazed Jekyll and Hyde that can transform at any moment. Easily I can turn from a sensible young woman to a crazed one, yelling "GIVE ME THOSE TREATS!" to every passersby.

But hey, isn't this what October is all about? Uhh...not the pumpkin crazed part, but savouring in sweet pumpkin treats that remind us why we love October? I would think so! So I decided to embrace the season and play my part in the kitchen; baking up some sweet pumpkin treats to satisfy my cravings...and in hopes to avoid any mishaps of tormenting poor school children carrying treat-filled lunch bags. These Vegan Pumpkin Blondies have been the perfect cure! It's a delicious Halloween treat filled with real pumpkin and is beautifully spiced with our fall favourites. I love love loooooove everything about this treat: its blend of cinnamon, ginger and nutmeg, its cakey texture, and its dark chocolate chucks hidden within each bite (you didn't think I'd forget the chocolate did you?). The total package is pumpkin perfection.

The only mistake I made was not baking two batches because one batch certainly didn't last long in our home! It doesn't help that Mitch is a sucker for anything Pumpkin flavoured. He's been known to eat an entire pumpkin pie in one sitting. And I wouldn't be surprised if all of France sold out of Pumpkin spiced lattes solely due to his addiction. But I can't blame him entirely for this mishap; given my pumpkin crazed curse described above.

But what I love most about these Vegan Pumpkin Blondies? They are a true crowd-pleaser. From kids to adults, Halloween parties to Thanksgiving dinner, these Vegan Pumpkin Blondies are the perfect treat for any Fall occasion. And although I can't preach it's super healthy...it's definitely a healthier alternative to the typical baked goodie. Made with whole wheat flour and almond flour, and sweetened with natural coconut sugar, it's a mindful and wholesome treat. Which is greatly appreciated by all pumpkin crazed loonies like me as we feel a tad better about wolfing down the entire batch.

I hope you enjoy these delicious Vegan Pumpkin Blondies. And if you see any pumpkin crazed zombies tormenting your street try giving them a batch of these blondies; it's a sure cure for the pumpkin crazies. Sorry in advanced if her name is Hannah. :)

Pumpkin Vegan Blondies

Makes: 16| Prep Time: 10 mins| Cook Time: 20-25 mins

Ingredients:

Dry Ingredients:

1/2 cup coconut sugar
1/2 cup wholewheat flour
1/2 cup almond flour
1 tsp chia seeds
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/3 cup vegan dark chocolate chunks

Wet Ingredients:

1/4 cup almond milk
2 tbsp maple syrup
1 tsp vanilla
3/4 cups cooked pumpkin puree (or canned pumpkin puree)

Directions:

Preheat oven to 350F. In a large mixing bowl add your dry ingredients: coconut sugar, wholewheat flour, almond flour, chia seeds, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and vegan dark chocolate chunks. Mix to combine.
In a smaller mixing bowl add your wet ingredients: 1/4 cup almond milk, maple syrup, vanilla and 3/4 cups pumpkin puree.* Mix well.
Add wet ingredients to dry ingredients and stir well to combine. Line a 7x7 inch baking pan with parchment paper and pour in pumpkin blondie mixture.
Place blondies in oven to bake for 20-25 minutes, or until cooked through. Test blondies readiness by inserting a toothpick into the middle of the baking pan. It's ready when the toothpick comes out mostly dry, with just a few moist crumbs.
Let pumpkin blondies cool completely. Then cut into 16 squares and serve.*

*Note: These Vegan Pumpkin Blondies can be stored in fridge for up to 5 days.

*Note: To make cooked pumpkin puree - Preheat oven to 375F. Cut pumpkin in half and remove the seeds. Line baking tray with tin foil and place the pumpkin on tray flesh side up. Place in the oven to bake for 30-45 minutes, or until cooked through. It is cooked when you can poke through the pumpkin with a skewer. Remove from oven and let cool until ready to handle. Then, scoop pumpkin flesh into high performance blender and puree until smooth. Alternatively, you can use canned pumpkin puree.

*Note: Dont throw away those pumpkin seeds! Make Roasted Turmeric Pumpkin Seeds instead!

*Note: Have leftover cooked pumpkin? Try making these Pumpkin Donut Holes! Pumpkin Chocolate Tart! or this Creamy Vegan Pumpkin Soup!

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