Spiced Vegan Pumpkin Blondies are the coziest little squares of autumn magic you can whip up in your kitchen. With each bite, you’ll taste a symphony of warm cinnamon, nutmeg, ginger, and cloves mingling gently with velvety pumpkin puree. These blondies strike the perfect balance between sweet and spicy, tender and rich, making them an absolute crowd-pleaser whether you’re hosting a holiday gathering or simply craving a comforting afternoon treat with your favorite cup of tea.
What I love most about these blondies is how effortlessly they come together. There’s something so satisfying about whisking simple pantry staples—flour, baking powder, baking soda—with aromatic spices before folding in pumpkin puree, melted coconut oil, and brown sugar. No fancy equipment required, just a mixing bowl, a spatula, and a trusty 8×8-inch baking pan lined with parchment paper. In about 15 minutes of prep, followed by a 30-minute bake and a brief 10-minute rest, you’ll have moist, golden-brown blondies that boast 200 calories per square (if you cut 16 pieces). Whether you sprinkle in vegan chocolate chips, toss in chopped pecans, or drizzle with homemade vegan caramel, these bars are versatile, beginner-friendly, and guaranteed to deliver fall vibes in every chewy bite.
KEY INGREDIENTS IN SPICED VEGAN PUMPKIN BLONDIES
Every standout recipe begins with high-quality ingredients that play specific roles in delivering flavor, texture, and structure. In these spiced vegan pumpkin blondies, each component works in harmony to create a tender, delicious bar that highlights autumn’s best offerings.
- All-purpose flour
Provides the structural backbone, giving the blondies a tender crumb and perfect chew without weighing them down.
- Baking powder
Acts as the primary leavening agent, gently lifting the batter so that the blondies bake up light and fluffy rather than dense.
- Baking soda
Works alongside the acidic elements to achieve just the right rise and a slightly chewy texture at the edges.
- Ground cinnamon
Infuses each bite with warm, sweet-spicy notes that immediately evoke cozy fall mornings.
- Ground nutmeg
Adds a subtle, nutty depth that complements the cinnamon and enriches the overall spice blend.
- Ground ginger
Lends a bright, zesty kick that awakens your taste buds and balances the sweetness.
- Ground cloves
Brings a warm, almost peppery edge that highlights the other spices and deepens the fall flavor profile.
- Salt
Elevates all the sweet and spicy flavors, ensuring every spoonful is perfectly balanced.
- Melted coconut oil
Keeps this recipe fully vegan while adding richness and a tender, melt-in-your-mouth texture.
- Organic brown sugar
Contributes moistness and a luscious, caramel-like sweetness that complements the pumpkin.
- Pumpkin puree
The star of the show—moistens the bars while providing that unmistakable pumpkin character.
- Vanilla extract
Rounds out the sweetness with a floral note and enhances the depth of all the other flavors.
- Almond milk (or any plant-based milk)
Helps the batter come together smoothly and adds just a touch of creaminess.
- Vegan chocolate chips (optional)
Offer pockets of rich, melty sweetness if you want to take these blondies over the top.
- Chopped pecans or walnuts (optional)
Introduce a satisfying crunch and nutty flavor that pairs beautifully with the warm spices.
HOW TO MAKE SPICED VEGAN PUMPKIN BLONDIES
These easy-to-follow steps transform your ingredients into moist, spiced pumpkin blondies that are surprisingly simple to bake. Grab your mixing bowls and let’s get started!
1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper so the blondies lift out effortlessly.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. This ensures the leaveners and spices are evenly distributed.
3. In a separate large bowl, mix the melted coconut oil and organic brown sugar until well combined. You can use a whisk or a hand mixer on low speed to dissolve any sugar clumps and aerate the mixture slightly.
4. Stir in the pumpkin puree and vanilla extract until the mixture is completely smooth and glossy, with no streaks of sugar or oil.
5. Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Stir with a spatula until just combined; be careful not to overmix, which can lead to tougher blondies.
6. Fold in the vegan chocolate chips and chopped nuts (if using) until they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan, using a spatula to smooth the top into an even layer.
8. Bake for 25–30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Allow the blondies to cool in the pan for at least 10 minutes before lifting them out by the parchment paper. Transfer to a wire rack to cool completely, then slice into squares and serve.
SERVING SUGGESTIONS FOR SPICED VEGAN PUMPKIN BLONDIES
When it comes to serving these spiced vegan pumpkin blondies, you can let their natural flavors shine or amp up the indulgence. Whether you’re at a fall potluck, snacking at home, or sharing with friends, these tips will make each bite even more memorable.
- Warm with vegan ice cream
Serve each blondie slightly warmed in the oven or microwave, then top with a generous scoop of vegan vanilla ice cream for a delightful contrast of temperature and texture.
- Drizzle with caramel sauce
Create a decadent topping by pouring vegan caramel sauce in a crisscross pattern. The rich sweetness heightens the pumpkin and spice flavors.
- Dust with powdered sugar and pair with tea
For a simple, elegant finish, sift a light layer of powdered sugar over the blondies. Pair with a steaming mug of chai tea to accentuate the warming spices.
- Serve on a dessert board
Arrange blondie squares alongside fresh berries, dried figs, or whipped coconut cream on a wooden board. The colorful presentation is perfect for entertaining and easy to graze.
HOW TO STORE SPICED VEGAN PUMPKIN BLONDIES
Proper storage keeps your blondies tasting fresh and moist, so you can enjoy them days after baking. Whether you plan to snack on them right away or save them for later, these tips will help you maintain their flavor and texture.
- Room temperature storage
Place cooled blondie squares in an airtight container, layering parchment paper between them to prevent sticking. Store at room temperature for up to 3 days, keeping them soft and tender.
- Refrigeration
For longer freshness, seal the blondies in an airtight container and refrigerate for up to 1 week. Chilling slightly firms them up, enhancing the chewy texture.
- Freezing
Individually wrap each blondie in plastic wrap, then store them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm gently in the oven before serving.
- Reheating
To revive that just-baked warmth, pop a blondie in the microwave for 10–15 seconds or place it in a preheated oven at 300°F (150°C) for 5 minutes. The exterior will crisp slightly while the interior stays soft.
CONCLUSION
These Spiced Vegan Pumpkin Blondies have everything you love about fall baked goods—warm spices, tender pumpkin, and just the right amount of sweetness—packed into one easy-to-make bar. From whisking the dry spice blend to folding in the creamy pumpkin and brown sugar mixture, the process is straightforward enough for a beginner yet satisfying for any baking enthusiast. With optional vegan chocolate chips or chopped nuts stirred in, you can customize each batch to suit your cravings or your guests’ tastes. Whether you serve them warm with a scoop of vegan ice cream or wrap them up as a thoughtful homemade gift, these blondies are sure to become a seasonal staple in your kitchen.
Feel free to print out this article or save it in your recipe collection for later use. You’ll find a handy FAQ below to address any questions about substitutions, gluten-free adaptations, or troubleshooting common baking hiccups. And if you decide to make these blondies—whether as a solo treat or for a fall gathering—I’d love to hear about your experience. Leave a comment with your favorite variations, ask questions if you need clarification on any step, or share feedback so we can keep perfecting our pumpkin blondie game together. Happy baking!
Spiced Vegan Pumpkin Blondies
Description
These moist, flavorful blondies combine the richness of pumpkin with warm spices for an irresistible treat. Whether enjoyed fresh out of the oven or at a cozy gathering, they’re a must-try!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
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In a separate large bowl, mix the melted coconut oil and brown sugar together until well combined. You can use a whisk or a hand mixer for this step.
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Stir in the pumpkin puree and vanilla extract into the sugar mixture. Mix until smooth.
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Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Stir until just combined; be careful not to overmix.
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Fold in the vegan chocolate chips and chopped nuts, if using, until evenly distributed.
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Pour the batter into the prepared baking pan, smoothing the top with a spatula.
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Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
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Allow the blondies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve.
Note
- These blondies are perfectly spiced and pumpkin-flavored, making them the ideal fall dessert.
- You can substitute half of the brown sugar with coconut sugar for a healthier option.
- For an extra treat, drizzle some vegan caramel sauce over the top before serving.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These can easily be made gluten-free by using a gluten-free all-purpose flour blend.
