I love making healthier blondies, like my Blueberry Lemon Blondies, Chickpea Blondies, or Vegan Blondies, but when it’s the pumpkin season, I just have to make blondies with pumpkin! Pumpkin adds a delicate texture to the blondie and bath the house in pumpkin pie smells.
Ingredients and Substitutions
You only need 5 base ingredients to make these blondies. Here’s how to pick them.
Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too, but ensure it’s not too watery. Peanut Butter – I use fresh, runny peanut butter for the best consistency. Almond butter or sunflower seed butter are great alternatives for different flavors or nut-free options. Maple Syrup – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used. For a lower sugar version, try a sugar-free maple-flavored syrup. All-Purpose Flour – Regular all-purpose flour works best. For a gluten-free version, a 1:1 gluten-free all-purpose flour blend should work, though it may slightly affect the texture. Pumpkin Pie Spices – This is optional but adds great flavors. Use a store-bought pumpkin spice mix or make your own with cinnamon, nutmeg, ginger, and cloves. Baking Powder – It is optional, it makes the blondies less chewy and dense.
How to Make Pumpkin Blondies
Find below pictures of the key steps to make this recipe.
Expert Tips
All you need to make these blondies is in the recipe card further down, but I’ve included below a few extra tips and tricks.
More Plant-Based Blondie Recipes
If you like blondies made with plant-based ingredients, you’ll love these other recipe:
