Pumpkin Peanut Butter Blondies (Vegan + Gluten Free)
Indulge in these Pumpkin Peanut Butter Blondies that are vegan, gluten free, refined sugar free and guilt free!
The first time I ever had a blondie was two years ago at a vegan restaurant by the beach. Being a big fan of both brownies and cookies, eating a blondie, which essentially combines the two of them together, was like heaven. I’ve baked regular blondies a few times before, but I wanted to add a little spice and tailor them to this cozy season we are in. Hence the pumpkin and peanut butter, two autumnal flavors that compliment each other perfectly (if you’re having doubts, trust me, you just have to try it).
Incredibly moist, fudgy, tender, slightly underbaked, and decadent – these Pumpkin Peanut Butter Blondies are the dessert of my dreams. I am someone who prefers a soft, fudgy, moist, nearly falling apart, underbaked brownie. I do not like cake-y brownies at all. So, if you are like me, you’ll love this recipe. However, if you rather a cake-y brownie, you may want to look for another recipe.
The cherry on top of these delicious Pumpkin Peanut Butter Blondies is that not only are they delicious, but they are GUILT-FREE! By that, I mean you can indulge in as many as you want without feeling bad about it because they are made with wholesome ingredients, vegan, gluten free and refined sugar free. I believe it’s important to have tasty recipes that are also healthy for you, so you can indulge knowing you are eating a nourishing dessert (oxymoron?).
Pumpkin Peanut Butter Blondies Ingredients
• Pumpkin Pie Spice – I get mine from Trader Joe’s or Target. You can also make your own by googling a recipe.
• Flax Egg – made from 1 tbsp ground flax seed mixed with 2 tbsp water.
• Peanut Butter – a runny peanut butter works best in this recipe, so try to use an all-natural peanut butter (only ingredients are peanuts). If you aren’t a fan of peanut butter and are looking for a more neutral flavor, I would use cashew butter. Feel free to use your favorite nut butter, such as almond butter, cashew butter, hazelnut butter, or sunflower butter. You could also do half one nut butter and half the other!
• Pumpkin Puree – all natural pumpkin puree (NOT pumpkin pie filling).
• Coconut Sugar – our all natural sweetener.
• Maple Syrup – another all natural sweetener.
How To Make Pumpkin Peanut Butter Blondies
To make these Pumpkin Peanut Butter Blondies, start by preheating the oven, preparing a baking dish and making your flax egg. Whisk together the dry ingredients in a large bowl: almond flour, pumpkin pie spice, cinnamon, baking powder and salt. Then, whisk together the wet ingredients: flax egg, peanut butter, canned pumpkin puree, coconut sugar, maple syrup and vanilla extract. Combine the wet and dry ingredients and add the vegan chocolate chips. Transfer to a baking dish and place in the oven to bake!
Once they are done baking, remove the blondies from the oven and let them sit in the pan until they have cooled completely. Though tempting, it is super important to let them cool completely before eating them. They need proper time to set since they are made with almond flour. Once they have fully cooled, cut them into squares and serve! They will firm up more as they sit.
I’ve been munching on these for about a week now and they taste better as each day passes, as is the case with most brownies/cookies.
More Fall Desserts:
Pumpkin Peanut Butter Blondies (vegan + gluten free)
- Preheat oven to 350℉ and line an 8x8 baking dish with parchment paper.
- Make the flax egg by whisking together the ground flaxseed with the water. Set aside for at least 5 minutes to gel.1 flax egg
- Once the flax egg has set, transfer it to a large mixing bowl and add the remainder of the wet ingredients to the bowl. Whisk until well combined.½ cup peanut butter, ½ cup pumpkin puree, ½ cup coconut sugar, ¼ cup maple syrup, 1 tsp vanilla extract
- Add the dry ingredients to the bowl and fold together with a wooden spoon until just combined.2 cups almond flour, 1 ½ teaspoons pumpkin pie spice, ¾ teaspoon cinnamon, ½ teaspoon baking powder, ¼ teaspoon salt, ¾ cup vegan chocolate chips
- Pour the batter into to the baking dish and spread out evenly, using a spatula to even out the top. Sprinkle some more chocolate chips on top if desired. Bake for 30 minutes.
- Once done, remove from the oven and let them sit in the pan for 5 minutes. Then remove from the pan and transfer to a wire rack until they have cooled completely. Though tempting, it is super important to let them cool completely before eating them. They need proper time to set since they are made with almond flour. Once fully cooled, cut them into squares and serve! They will firm up more as they sit.
Nutrition information is automatically calculated, so it should only be used as an approximation.