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Two slices of vegan pumpkin blondies sit in front of a jar of cinnamon spice.
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Vegan Pumpkin Blondies

Vegan Pumpkin Blondies are moist and delicious with the flavors of fall in every bite. These pumpkin blondies are topped with coconut frosting and they're perfect for vegan and non-vegan friends and family.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24
Calories 207kcal
Author Marly McMillen

Ingredients

Pumpkin Blondies

  • 1 cup packed brown sugar
  • ½ cup cup granulated sugar
  • ½ cup margarine
  • ½ cup peanut butter
  • 1 15 oz -can pumpkin puree
  • 1 tablespoon vanilla
  • ½ cup plant-based milk vanilla flavored or plain
  • 2 ½ cups purpose flour*
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt

Coconut Cream Frosting

  • ¼ cup coconut oil
  • 1½ cups powdered sugar
  • 2 – 3 tablespoons plant-based milk vanilla flavored
  • 1 cup chopped nuts — walnut or pecans

Instructions

  • Heat your oven to 350°F degrees and grease a 9x13 baking pan.
  • In a bowl, combine sugars, margarine, peanut butter, pumpkin, vanilla, and plant-based milk. Stir vigorously until the mixture is smooth and well-combined. Set aside.
  • In a separate bowl, combine all the flour, baking soda, and salt. Stir to combine.
  • Next, pour the flour mixture into the pumpkin mixture. Stir until well combined.
  • Spread batter in prepared baking pan. Bake for 25 to 30 minutes or until a piece of dry spaghetti inserted near the center comes out clean (Sorry, I just have this thing against toothpicks. It’s a personal problem…but lucky for me dry spaghetti works just fine!).
  • Make the frosting by combining the coconut oil and powdered sugar. It will be crumbly. Add the plant-based milk until you reach the desired consistency. I like to able to move the spoon through the icing with only a minimal amount of effort – that tells me I’ve reached the desired consistency. Finally, add the chopped nuts.
  • Once you remove the Blondies from the oven, set them aside for a moment to cool. Spread the frosting while the blondies are still warm. If the frosting causes the top of the Blondies to break apart, add a little more soy creamer to the icing so it spreads more smoothly.
  • Slice and serve while warm.

Notes

* For a gluten-free version use 2½ cups gluten-free baking flour.

Nutrition

Calories: 207kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Sodium: 168mg | Potassium: 115mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3120IU | Vitamin C: 0.8mg | Calcium: 27mg | Iron: 0.6mg