Simple, practical, and full of everyday flavour, Vegan Pumpkin Blondies - Oilfree is a vegan, vegetarian American, oil free, Vegan brownie, dessert made with pumpkin puree, smooth nut butter, and vanilla extract in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 16 pieces
  • Category: Brownie, Dessert
  • Cuisine: American, oil free, Vegan

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 ((or ginger bread spice blend 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)

Method

  1. In a bowl mix in all the wet ingredients until smooth.
  2. 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.
  3. 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.
  4. Bake at 350 degrees F for 21 to 23 minutes. Allow to cool completely and slice.
  5. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.