Vegan Pumpkin Blondies
These grain-free vegan pumpkin blondies are incredibly soft and fudgy, bursting with warm autumnal spices and rich pools of chocolate chips. Made with almond butter for a protein-rich base and naturally sweetened with maple syrup, these simple one-bowl treats are the perfect healthy indulgence for sharing during the holidays or enjoying year-round.
Instructions
- 1
Preheat your oven to 180C/350F. Line an 8x8-inch baking pan (1) with parchment paper (1) and set aside.
- 2
In a large mixing bowl (1), combine the almond butter (1 cup), pumpkin puree (0.75 cup), maple syrup (0.25 cup), flax egg (1), baking soda (1 tsp), pumpkin pie spice (1 tsp), vanilla extract (1 tsp), and sea salt (0.5 tsp). Mix until the batter is completely smooth and well-incorporated.
- 3
Gently fold the vegan chocolate chips (0.5 cup) into the batter using a spatula.
- 4
Transfer the batter into the prepared pan, spreading it into an even layer. Top with a few extra chocolate chips if desired. Bake for 25 minutes or until the edges are firm and lightly golden.
- 5
Remove from the oven and let the blondies cool in the pan for at least 10 minutes to set before slicing into squares.
Nutrition Facts
Per portion