Vegan Pumpkin Pie Blondies Recipe

Pumpkin puree: This adds moisture and a rich pumpkin flavor to the blondies.

Almond butter: Provides a creamy texture and nutty taste, also acts as a binder.

Maple syrup: A natural sweetener that adds a rich, caramel-like flavor.

Pumpkin pie spice: A blend of spices including cinnamon, nutmeg, and cloves that gives the blondies a warm, autumnal flavor.

Baking soda: Helps the blondies rise and become fluffy.

Vanilla extract: Enhances the overall flavor of the blondies.

Vegan chocolate chips: Adds a touch of sweetness and a bit of texture to the blondies.

When mixing the pumpkin puree, almond butter, and maple syrup, ensure they are at room temperature. This helps them blend more smoothly and evenly, resulting in a more consistent batter. Additionally, when folding in the vegan chocolate chips, do so gently to maintain their shape and ensure even distribution throughout the blondies.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative for pumpkin puree.

• almond butter - Substitute with sunflower seed butter: Sunflower seed butter provides a similar creamy texture and nutty flavor, and it's a good option for those with nut allergies.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable replacement for maple syrup.

• pumpkin pie spice - Substitute with cinnamon and nutmeg: A mix of cinnamon and nutmeg can mimic the warm, spicy flavor of pumpkin pie spice.

• baking soda - Substitute with baking powder: Use a bit more baking powder (about 3 times the amount) to achieve a similar leavening effect as baking soda.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the blondies.

• vegan chocolate chips - Substitute with carob chips: Carob chips offer a similar texture and sweetness without the caffeine found in chocolate.

• To keep your vegan pumpkin pie blondies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. This will maintain their moist and chewy texture.

• If you want to extend their shelf life, place the blondies in the refrigerator. They can last up to a week when stored this way. Make sure to use a container that seals well to prevent them from drying out.

• For longer storage, freezing is an excellent option. First, allow the blondies to cool completely. Cut them into squares and place them on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until they are firm.

• Once the blondies are frozen, transfer them to a freezer-safe bag or container. Be sure to label the container with the date. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy a frozen blondie, simply remove it from the freezer and let it thaw at room temperature for about 30 minutes. For a quicker option, you can microwave it for 10-15 seconds.

• If you prefer a warm treat, reheat the thawed blondies in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give them a freshly baked taste and texture.

• To prevent sticking, you can place a piece of parchment paper between each blondie before freezing. This will make it easier to separate them when you want to take out just one or two pieces.

• For an extra touch of indulgence, consider drizzling some melted vegan chocolate over the blondies before serving. This adds a delightful finishing touch and enhances the overall flavor.

• Preheat your oven to 300°F (150°C). Place the vegan pumpkin pie blondies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Use a microwave for a quick reheat. Place a piece of vegan pumpkin pie blondie on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat.

• For a stovetop method, use a non-stick skillet over low heat. Place the vegan pumpkin pie blondies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the edges a slight crispness.

• If you have an air fryer, preheat it to 300°F (150°C). Place the vegan pumpkin pie blondies in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook.

• For those who prefer a steam method, set up a double boiler. Place the vegan pumpkin pie blondies on a heatproof plate and cover with foil. Steam for about 5-7 minutes, or until heated through. This method keeps them moist and tender.

• Oven: Used to bake the blondies at the specified temperature of 350°F (175°C).

• Mixing bowl: Where you will combine the pumpkin puree, almond butter, and maple syrup, and later add the other ingredients.

• Spatula: Useful for mixing the ingredients thoroughly and folding in the vegan chocolate chips.

• Measuring cups: Essential for accurately measuring the pumpkin puree, almond butter, and maple syrup.

• Measuring spoons: Necessary for measuring the pumpkin pie spice, baking soda, and vanilla extract.

• Baking pan: The container where you will pour the mixture before baking. Make sure it is greased to prevent sticking.

• Toothpick: Used to check if the blondies are done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Allows the blondies to cool evenly before cutting them into squares.

Pre-measure ingredients: Measure out the pumpkin puree, almond butter, and maple syrup ahead of time to streamline the mixing process.

Use a food processor: Combine all ingredients except the vegan chocolate chips in a food processor for a smoother and quicker blend.

Line the baking pan: Use parchment paper instead of greasing the pan to save cleaning time and ensure easy removal.

Batch bake: Double the recipe and freeze half of the blondies for a quick treat later.

Cool quickly: Place the baking pan on a wire rack to speed up the cooling process.