Vegan Pumpkin Blondies: Gluten Free, Maple, High Protein, One Bowl

Vegan Pumpkin Blondies (high protein, oil free)

If you want a fall dessert that feels a little more wholesome but still tastes like a treat, these Vegan Pumpkin Blondies mix up in one bowl and bring 9 grams of protein per square.

They are naturally sweetened, made without oil, and soft enough to serve straight from the pan with a hot cup of coffee. No one would ever guess they skip the butter, the eggs, and the refined sugar.

The quiet hero here is protein powder. Baking with protein powder is not everyone’s cup of tea, and that is completely fair. Still, the original recipe author makes a solid case for it.

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Protein powder helps balance blood sugar, and it is one of the easiest ways to raise your overall protein intake, especially if you follow a plant based diet. Some people crave a steak, others crave a pumpkin protein blondie. Both can be true.

If you are not into protein powder at all, you can absolutely leave it out. Swap in half a cup of flour instead and the blondies still bake up fine. That said, you will lose most of the protein, so the 9 grams per serving depends on using it.

The whole thing comes together with a whisk, a spatula, and one bowl. Prep is 10 minutes, the oven handles the rest in about 25 minutes, and you can slice the pan into 9 or 12 squares depending on how generous you feel.

If you like baking with pumpkin and a little protein boost, these pumpkin protein muffins are another cozy fall option worth bookmarking.

This recipe is adapted from the original Vegan Pumpkin Blondies at Making Thyme for Health.

Vegan Pumpkin Protein Blondie Ingredients

Every ingredient in this pan has a job, and a few of them come with easy swaps. Here is the quick tour before you start measuring anything.

Pumpkin puree. Use plain pumpkin puree, not pumpkin pie mix. Pie mix is already sweetened and spiced, so it throws off both the flavor and the texture.

The original recipe author prefers Farmer’s Market brand, but notes that it tends to be thinner than Libby’s and other mainstream brands. If your pumpkin is on the thicker side, add a tablespoon or two of milk to loosen the batter.

Pure maple syrup. This is the only sweetener, so use the real stuff and not pancake syrup. Measure 1/4 to 1/3 cup depending on how sweet you like your dessert.

Here is the important detail: if you are skipping the protein powder, or using an unflavored one, go with 1/3 cup of liquid sweetener. Maple syrup is the natural match for pumpkin spice. Agave nectar works as an alternative.

Honey is less ideal because it is thick and can weigh the batter down.

Dairy free milk. Any dairy free milk in your fridge will work. Soy milk is the preferred pick because it brings a little extra protein to the batch.

Tahini. This is where the fat comes from, and it is the reason the recipe can stay oil free. Tahini brings fat, protein, and minerals along with it. No tahini in the pantry? Almond butter, peanut butter, or melted coconut oil all work as stand ins.

Flour. The recipe was tested with Nature’s Path Organic Baker’s Blend, a flour with a texture that sits somewhere between all purpose and whole wheat. Testing with gluten free all purpose flour was still pending when the recipe was published, so treat that swap as an experiment rather than a guarantee.

Protein powder. The author uses one scoop of vanilla plus one scoop of unflavored protein powder so the vanilla does not take over the whole pan. Unflavored, vanilla, or chocolate protein powder all work here. If you would rather skip protein powder entirely, use 1/2 cup of flour instead.

Spices. One teaspoon of ground cinnamon plus one teaspoon of pumpkin pie spice is the balance the recipe lands on. It reads warm and cozy without tasting like a candle.

Baking powder and baking soda. Both go into the bowl for one reason: maximum rise without eggs. Do not skip either one, and do check that they are still fresh.

Salt. It balances the sweetness and keeps the pumpkin tasting like pumpkin instead of sugar.

Dark chocolate chips. Just 1/4 cup goes into the batter to keep the sugar lower, with another 1 to 2 tablespoons saved for the top. Want it sweeter? Add more. That is allowed. For another chocolate forward treat, take a look at these dark chocolate toffee blondies.

Here is a quick reference for the swaps, so you can scan instead of reread.

One more thing worth knowing before you start: the batter is meant to be thick. That is a feature, not a mistake. Thick batter is what keeps these blondies from turning into pumpkin soup in the oven, and the parchment lined pan does the rest of the work for you.

How to Make Vegan Pumpkin Blondies

The method is refreshingly short. Whisk the wet ingredients together first, meaning the pumpkin puree, maple syrup, dairy free milk, tahini, and vanilla.

Once that mixture is smooth and lump free, add the dry ingredients, which are the flour, protein powder, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Fold until a batter forms, then fold in the chocolate chips.

Spread the batter into a parchment lined 8 by 8 inch dish, press it flat with a rubber spatula, scatter a few chocolate chips on top, and bake for about 25 minutes at 350°F. Let the pan cool before you slice, because warm blondies crumble. That is the entire process, from bowl to oven to cooling rack.

Ingredients

• 1 cup (245 g) pumpkin puree, not pumpkin pie mix
• 1/4 to 1/3 cup (59 ml) pure maple syrup, depending on how sweet you prefer
• 1/2 cup (118 ml) dairy free milk, soy milk adds more protein
• 1/4 cup (60 g) tahini, see notes for substitutions
• 1 teaspoon vanilla extract
• 1 cup (125 g) flour
• 1/2 cup (54 g) vanilla protein powder, or substitute 1/2 cup flour
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (45 g) dark chocolate chips, plus 1 to 2 tablespoons for topping

Instructions

1. Preheat and line the pan. Preheat the oven to 350°F, then line an 8 by 8 inch baking dish with parchment paper. Leave a little overhang on two sides so you can lift the whole slab out later without wrestling with a spatula.
2. Whisk the wet ingredients. In a large bowl, combine 1 cup pumpkin puree, 1/4 to 1/3 cup pure maple syrup, 1/2 cup dairy free milk, 1/4 cup tahini, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is smooth with no lumps remaining. A whisk does a better job than a spoon here, so put in a little arm work.
3. Add the dry ingredients and fold. To the same bowl, add 1 cup flour, 1/2 cup protein powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Fold together until a batter begins to form. The batter will be thick, and that is expected, so resist the urge to add more liquid. Fold in the chocolate chips until they are evenly scattered.
4. Spread, top, and bake. Transfer the batter to the lined baking dish. Using a rubber spatula, press the batter out and down to spread it across the pan. It does not have to be perfect because it spreads some during baking. Top with 1 to 2 tablespoons of chocolate chips, then bake for about 25 minutes, until the top is golden and the center feels firm.
5. Cool, slice, and store. Allow the blondies to cool for at least 20 minutes before using the parchment paper to lift them out of the dish. Slice into 9 or 12 squares, then serve and enjoy. Leftovers can be stored in an airtight container for up to 1 week.

The center should feel firm, not wet, when you press it gently. If it still gives way, give the pan a few extra minutes and check again.

Notes

The nutrition figures below are estimates and will vary based on the exact ingredients and brands you choose. Swap sizes, protein powder brands, and milk types all move the numbers a little.

Tahini can be replaced with almond butter, peanut butter, or melted coconut oil if you do not have it on hand. Just keep the amount the same so the fat ratio stays balanced.

Feel free to serve these warm with a scoop of dairy free ice cream, or chilled straight from the fridge, which is where they get even fudgier.

Recipe details

This recipe yields 9 blondies as written, though the instructions note you can slice the pan into 9 or 12 squares, so the exact count is really up to your knife. Prep takes 10 minutes, baking takes about 25 minutes, and the total time is 35 minutes before cooling.

Store leftovers in an airtight container for up to 1 week. A square or two tucked into a lunch bag makes a very good afternoon snack, especially on a chilly fall day.

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Vegan Pumpkin Blondies (high-protein, oil-free)

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Vegan Pumpkin Blondies (high protein, oil free) If you want a fall dessert that feels a little more wholesome but still tastes like a treat, these Vegan Pumpkin Blondies mix up in one bowl and bring 9 grams of protein per square. They are naturally sweetened, made without oil, and soft enough to serve straight from the pan with a hot cup of coffee.

• Total Time: 35 min
• Yield: 9 blondies 1x

Ingredients

Scale 1x2x3x

1 cup (245 g) cup pumpkin puree, not pumpkin pie mix
¼–⅓ cup (59 ml) cup pure maple syrup, depending on how sweet you prefer
½ cup (118 ml) cup dairy-free milk, I like soy milk for more protein
¼ cup (60 g) cup tahini, see notes for subs
1 teaspoon (1 teaspoon) teaspoon vanilla extract
1 cup (125 g) cup flour
½ cup (54 g) cup vanilla protein powder, or sub with ½ cup flour (I like to use a mix of 1 scoop plain protein powder + 1 scoop vanilla)
1 teaspoon (1 teaspoon) teaspoon ground cinnamon
1 teaspoon (1 teaspoon) teaspoon pumpkin pie spice
1 teaspoon (1 teaspoon) teaspoon baking powder
½ teaspoon (0.5 teaspoon) teaspoon baking soda
½ teaspoon (0.5 teaspoon) teaspoon salt
¼ cup (45 g), plus 1-2 tablespoons for topping cup dark chocolate chips

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Instructions

1-Preheat the oven to 350°F then line: Preheat the oven to 350°F then line an 8×8-inch baking dish with parchment paper.
2-In a large bowl, combine 1 cup: In a large bowl, combine 1 cup pumpkin puree, ¼-⅓ cup pure maple syrup, ½ cup non-dairy milk, ¼ cup tahini, and 1 teaspoon vanilla extract. Whisk vigorously until smooth, with no lumps remaining.
3-To the bowl, add 1 cup flour,: To the bowl, add 1 cup flour, ½ cup protein powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Fold together until a batter begins to form. The batter will be thick but that’s to be expected. Fold in the chocolate chips until combined.
4-Transfer the batter to the lined baking: Transfer the batter to the lined baking dish. Using a rubber spatula, press the batter out and down to spread it across the dish. It doesn’t have to be perfect as it will spread some during baking. Top with 1-2 tablespoons chocolate chips then bake in the oven for about 25 minutes, until golden and firm in the center. Allow to cool for at least 20 minutes before using the parchment paper to lift out of the baking dish.
5-Slice into 9 or 12 squares then: Slice into 9 or 12 squares then serve and enjoy! Leftovers can be stored in an airtight container for up to 1 week.

Last Step:

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• Prep Time: 10 min
• Cook Time: 25 min
• Method: bake

Nutrition

• Calories: 186kcal
• Sugar: 8g
• Sodium: 218mg
• Fat: 7g
• Saturated Fat: 2g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 0.1mg