![Pumpkin Blondies [Vegan] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/11/vegan-blondies-with-pumpkin-5003processed-860x788.jpg)
Transform these indulgent treats into a delectable, oil-free, and refined-sugar-free delight that’s both vegan and gluten-free? With just a food processor and 15 minutes on your hands, you can whip up this nutritious vegan and gluten-free dish in no time.
Pumpkin Blondies [Vegan]Pumpkin Puree (1 cup), Vegan Butter (1/2 cup), Coconut Sugar (3/4 cup), Brown Sugar (1/4 cup), All-Purpose Flour (1 1/2 cups), Baking Powder, Salt, Vanilla Extract, Maple Syrup (2 tablespoons), Pumpkin Pie Spice, Chopped Walnuts (optional)Whisk together 1/2 cup vegan butter and 3/4 cup white sugar. Add 1/2 cup canned pumpkin puree and whisk until smooth. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.Pumpkin Blondies [Vegan]
Pumpkin Blondies [Vegan]
Pumpkin Puree (1 cup), Vegan Butter (1/2 cup), Coconut Sugar (3/4 cup), Brown Sugar (1/4 cup), All-Purpose Flour (1 1/2 cups), Baking Powder, Salt, Vanilla Extract, Maple Syrup (2 tablespoons), Pumpkin Pie Spice, Chopped Walnuts (optional)
- cans (17oz) unsalted cooked chickpeas
- additive-free nut butter
- rolled oats
- coconut flour
- ground chia seeds
- mesquite flour
- ginger powder
- cinnamon
- 1/4 cardamom
- 1/4 turmeric
- cloves
- date sugar or coconut sugar
- 1/2 teaspoon Himalayan salt
- lemon juice
- 1/2 cup + oat milk
- Pumpkin puree offers a convenient and shelf-stable alternative to oven-baked pumpkin.
- Three-quarters of an ounce of chopped cacao paste, or one-quarter of an ounce of pieces of dark chocolate, finely chopped (optional).
Whisk together 1/2 cup vegan butter and 3/4 cup white sugar. Add 1/2 cup canned pumpkin puree and whisk until smooth. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- To prepare fresh pumpkin, bake a halved pumpkin at 390°F for 40-50 minutes or use pre-cut cubes in the oven at the same temperature for 15-20 minutes. Alternatively, steam cubed pumpkin for 10 minutes to achieve the desired consistency. It’s unnecessary to overprocess the pumpkin since it will eventually get blended with other components in a food processor.
- Once the pumpkin has reached the desired level of ripeness, combine all ingredients in a food processor and blend until a smooth, consistent batter forms. Scrape sides whenever necessary.
- Combine three quarters of the chopped dark chocolate or high-quality cocoa paste into the mixture.
- Carefully pour the blondie batter into a prepared cake tin, baking pan, or baking sheet lined with parchment paper, ensuring even distribution of the mixture. Form a shape – circular, square, or rectangular – approximately three-quarters of an inch in thickness, then smoothen it with a spatula. Sprinkle the remaining chopped chocolate evenly over the surface before baking at 350°F (175°C) for 35 minutes. Let cool before slicing.
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