There’s something utterly comforting about sinking your teeth into a tender, lightly spiced pumpkin blondie that’s been baked to perfection. These Spiced Vegan Pumpkin Blondies offer a kaleidoscope of warm autumn flavors—cinnamon’s gentle sweetness, ginger’s bright bite, and a hint of cloves and allspice weaving through every tender crumb. They’re the kind of thing that wraps you in a blanket of nostalgia, invoking memories of family gatherings, brisk walks through crunchy leaves, and the soft glow of string lights at dusk. The subtle sweetness of brown sugar melds with the earthy pumpkin puree, while melted vegan butter ensures a moist, rich texture you’ll find impossible to resist. And let’s not forget those optional mix-ins—chopped walnuts, pecans, or dairy-free chocolate chips adding delightful pops of crunch and chocolatey bliss.
What I love most about whipping up this recipe is how approachable it is, even for kitchen beginners. The aroma (I did say “aroma,” just this once!) fills your home within minutes, making it feel like fall in every corner. As an SEO-savvy home cook, I’m here to guide you through each step, sprinkling in a few of my own tips and stories along the way. Whether you’re baking for a crowd or satisfying a solo sweet tooth, these blondies are foolproof, forgiving, and endlessly adaptable. Ready to dive in? Let’s explore the ingredients that make this dessert so enchanting and then roll up our sleeves for some hands-on fun.
KEY INGREDIENTS IN SPICED VEGAN PUMPKIN BLONDIES
Before we get our hands messy with batter, let’s unpack each star ingredient. These components work in harmony to create that perfect balance of structure, moisture, and autumnal warmth that makes every bite so irresistible.
- All-purpose flour
Provides the sturdy backbone for our blondies, giving them structure and a tender crumb. This versatile pantry staple absorbs liquids and holds the spices evenly throughout the batter.
- Baking soda
Works as a gentle leavener, helping the blondies rise just enough for a soft, cake-like texture. It also reacts with the brown sugar to enhance tenderness.
- Baking powder
Offers additional lift, ensuring your blondies aren’t too dense. It complements the baking soda for a light, airy finish.
- Salt
Balances sweetness and highlights the warm spices. A small pinch transforms flavor from flat to multidimensional.
- Ground cinnamon
Delivers that quintessential fall sweetness and fragrant warmth. It forms the core of the spice profile.
- Ground ginger
Adds a little zing and bright undertones, cutting through the richness of brown sugar and butter.
- Ground nutmeg
Contributes subtle nuttiness and complexity, deepening the overall spice blend.
- Ground allspice
Introduces hints of cloves, cinnamon, and nutmeg all in one, amplifying the cozy factor.
- Ground cloves
Imparts a warm, slightly peppery spice that lingers pleasantly on the palate.
- Vegan butter, melted
Brings a rich, buttery flavor and moist texture without dairy. It helps bind ingredients and ensures each blondie slice is luscious.
- Brown sugar, packed
Sweetens and keeps the blondies chewy. Its molasses content enhances depth and complements the pumpkin’s earthiness.
- Canned pumpkin puree
Infuses moisture, vibrant color, and that unmistakable pumpkin taste. It’s the heart of these blondies, making them tender and flavorful.
- Vanilla extract
Rounds out flavors with a sweet, floral note, tying together spices, sugar, and pumpkin.
- Chopped walnuts or pecans (optional)
Offer crunchy contrast and nutty flavor, elevating texture and adding a rustic touch.
- Dairy-free chocolate chips (optional)
Deliver pockets of melty sweetness, perfect for chocolate lovers craving a little indulgence.
HOW TO MAKE SPICED VEGAN PUMPKIN BLONDIES
Let’s dive into the process of turning these humble ingredients into a pan of mouthwatering blondies. Each step builds upon the last, bringing together dry and wet components, intensifying spice notes, and finally baking to golden perfection.
1. Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish by greasing it lightly or lining it with parchment paper. This ensures your blondies release easily after baking.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves until evenly combined. This step ensures every bite has consistent spice and leavening.
3. In a large bowl, mix the melted vegan butter and brown sugar until the mixture is luxuriously smooth. Then stir in the pumpkin puree and vanilla extract, blending until the batter is creamy and well-incorporated.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; you want a tender crumb, not toughness.
5. Fold in the chopped walnuts or pecans and dairy-free chocolate chips if you’re using them, distributing the add-ins evenly for a perfect bite every time.
6. Spread the batter evenly in your prepared baking dish, smoothing the top with a spatula so it bakes uniformly.
7. Bake for 25–30 minutes, or until the edges turn a warm golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached.
8. Let the blondies cool in the pan on a wire rack before slicing. This resting time helps them set and makes clean, neat squares.
SERVING SUGGESTIONS FOR SPICED VEGAN PUMPKIN BLONDIES
When it comes to serving these decadent pumpkin blondies, you can keep things simple or get creative—either way, you’ll be delighting taste buds. Their tender, moist texture and warm spice profile make them perfectly suited for a variety of accompaniments and presentations, transforming a humble tray bake into a memorable treat. Whether you’re hosting a casual fall gathering, looking for an after-school snack, or craving something sweet alongside your afternoon coffee, these blondies adapt beautifully. I love setting mine out on a rustic wooden board with autumnal décor—think mini pumpkins and cinnamon sticks—to create an inviting spread. For a cozy solo moment, pair a warm blondie with a frothy chai latte, letting the spice symphony mingle with tea’s gentle heat. If you’re serving friends, consider drizzling a dairy-free caramel sauce over the squares or topping them with a dollop of coconut whipped cream and a sprinkle of chopped nuts for extra flair.
- Serve these blondies warm straight from the oven, accompanied by a scoop of vegan vanilla ice cream. The contrast between the hot, spiced cake and cold, creamy ice cream is pure bliss.
- Create a dessert platter by cutting the blondies into small squares and arranging them alongside seasonal fruit like apple slices or pear wedges for a balanced, visually appealing dessert board.
- Elevate your coffee break by placing a blondie on a petite dessert plate, dusting it with powdered sugar, and serving it with a steaming cup of spiced chai or freshly brewed espresso.
- Turn these treats into a layered parfait by breaking them into chunks, layering with dairy-free yogurt, pumpkin puree, and a drizzle of maple syrup in a glass for a fun twist on traditional parfaits.
HOW TO STORE SPICED VEGAN PUMPKIN BLONDIES
Keeping your spiced vegan pumpkin blondies fresh and flavorful is all about proper storage. With a few simple strategies, you can maintain that moist texture and robust spice character for days. Whether you’re saving leftovers for a cozy snack or prepping desserts in advance for a gathering, these tips will help you preserve their deliciousness. First, ensure the blondies have fully cooled on a wire rack before covering or wrapping them—trapping heat can create unwanted moisture and make them soggy. For short-term storage, an airtight container at room temperature suits them well and keeps the edges soft with just the right chewiness in the center. If you’re planning ahead, freezing individual squares makes for convenient grab-and-go treats that defrost quickly. For added freshness, consider layering the blondies with parchment or wax paper so they don’t stick together. Finally, if you want to take your storage game to the next level, you can even prepare and freeze the unbaked batter, then thaw and bake whenever the craving strikes.
- Store at room temperature in an airtight container for up to 3 days. This keeps them soft and maintains the balanced spice flavors.
- Refrigerate in a sealed container for up to 5 days. Chilling can intensify the spice profile and make slicing cleaner but bring back to room temperature before serving for optimal texture.
- Freeze baked blondies individually wrapped in plastic wrap and placed in a zip-top bag for up to 3 months. Thaw at room temperature or gently warm in a low oven.
- Freeze unbaked batter in the baking dish, wrapped tightly in film, then thaw overnight in the fridge before baking. This method is perfect for prepping ahead without sacrificing freshness.
CONCLUSION
As we wrap up this fall-inspired baking adventure, I hope you feel empowered to try these Spiced Vegan Pumpkin Blondies in your own kitchen. From the careful whisking of aromatic spices to the indulgent swirl of pumpkin puree, every step brings you closer to that moment when you slice into a warm blondie and reveal its moist, tender interior. The combination of brown sugar sweetness, rich vegan butter, and layered spices creates a dessert that’s as comforting as it is crowd-pleasing. Whether you stick to the classic version or experiment with nuts, chocolate chips, or dried fruit, these blondies are endlessly adaptable. Don’t forget the joy of pairing them with a steaming mug of coffee or a frothy chai latte—each sip accentuates the warm spices dancing on your palate.
Feel free to print this article or save it for later—having the recipe on hand means you can whip up a batch whenever the craving strikes or when you need a sweet pick-me-up. Below, you’ll find a helpful FAQ to answer any lingering questions you might have about substitutions, baking times, or ingredient swaps. If you give this recipe a try, I’d love to hear your thoughts! Drop a comment or question—whether you’re curious about making them nut-free, adjusting the sugar, or discovering new serving ideas. Your feedback helps me refine the recipe and share even more delicious vegan baking adventures with the community. Happy baking!
Spiced Vegan Pumpkin Blondies
Description
These spiced vegan pumpkin blondies are a deliciously moist treat, bursting with warm autumn flavors and a hint of sweetness, perfect for any occasion.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking dish or line it with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves until well combined. Set aside.
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In a large bowl, mix the melted vegan butter and brown sugar until smooth. Stir in the pumpkin puree and vanilla extract until fully combined.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
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Fold in the chopped walnuts or pecans and chocolate chips if using.
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Spread the mixture evenly into the prepared baking dish.
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Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
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Allow the blondies to cool in the pan on a wire rack before slicing and serving.
Note
- These blondies can be stored in an airtight container at room temperature for up to 3 days.
- Feel free to experiment with different spices or add-ins like dried cranberries or pumpkin seeds.
- For a nut-free version, simply omit the walnuts or pecans.
- These blondies pair perfectly with a hot cup of spiced chai or coffee.
