These Pumpkin Blondies are comfort food at their very finest. Pumpkin, brown sugar, cinnamon, and pecans all combine to make the perfect blend of flavors that leave you wanting bite after bite. And my theory is, if you’re going to indulge in comfort food there’s nothing better than vegan comfort food!
Don’t you just hate it when you walk in the store in August and they’re already hawkin’ the Halloween candy? The heat is still melting the make-up off my face, how can I manage to think about bite-size pieces of chocolate to hand out to the neighbor kids dressed like Jack Sparrow?
Well, it appears I might be wreaking some Halloween havoc of my own with today’s post. So let me begin with an apology. I didn’t mean to do it. The thing is, I set out to make some blondies using an unusual ingredient. I’m trying to add to my list of 100 Things to do with Chickpeas and I thought chickpeas in Blondies might just work. The problem? No chickpeas in the pantry. But by this point I already had might sites set on the Blondies. Panic mode set in.
I scoured the pantries for a replacement. Black beans? I’ve seen those in brownies, but I don’t think they would do so well in Blondies. They’re supposed to be sort of…blonde. (Thus, the name). That’s when I eyed the can of pumpkin. “No!” I thought to myself. “That’s like wearing white shoes in March…it’s TOO SOON!”
But then I realized my lack of fashion sense could come in handy. I decided to throw my immature sense of fashion, my limited knowledge of food faux pas, and my remaining bit of caution to the wind, and give it a go. Pumpkin Blondies in August. Why not?
I not only used that can of pumpkin, I also added a bit of frosting to the recipe. That’s because as vegans we don’t really have the option for something like white chocolate. It’s typically (or always) made with dairy. I thought white chocolate would go so nicely with this recipe that I decided to top it with a White Chocolate Frosting…sans the white chocolate.
Pumpkin Blondies with White Chocolate Frosting. This is better than Halloween candy just about any day of the week…even without chickpeas!
Pumpkin Blondies
Ingredients:
- 1 cup packed brown sugar
- 1 cup white sugar
- 1/3 cup margarine
- 1/3 cup peanut butter
- 1 15 oz-can pumpkin puree
- 2 tsp vanilla
- 1/2 cup soymilk
- 1 tablespoon apple cider vinegar
- 1 tablespoon chia seeds (optional)
- 2 cups purpose flour*
- 2 tablespoons corn starch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
* For a gluten-free version use 1 cup brown rice flower, 1/2 cup buckwheat flour, and 1/2 cup of corn starch instead of the 2 cups of regular flour and 2 tablespoons of corn starch)
“White Chocolate” Frosting
- 1/4 Earth Balance Coconut Spread (or you can use dairy free margarine or Coconut Oil)
- 2 cups powdered sugar
- 2 – 3 tablespoons So Delicious Hazelnut flavored Coconut Creamer
- 1 cup chopped pecans
Directions:
- Heat your oven to 350F degrees and grease a 13 x 9 baking pan.
- In a food processor combine sugars, margarine, peanut butter, pumpkin, vanilla, soymilk, and vinegar. Pulse for 10 – 15 seconds until the mixture is smooth and well-combined. Add the chia seeds (optional). Leave to sit for a few minutes while you combine the dry ingredients.
- In a medium-size mixing bowl, combine all the dry ingredients and stir until well combined.
- Next, pour the pumpkin mixture into the dry ingredients and stir until well combined.
- Spread batter in prepared baking pan. Bake for 25-30 minutes or until a piece of dry spaghetti inserted near center comes out clean (Sorry, I just have this thing against toothpicks. It’s a personal problem…but lucky for me dry spaghetti works just fine!).
- While the Blondies are baking, make your frosting by combining the Earth Balance Coconut Spread and powdered sugar. Next add the hazelnut flavored soy creamer until you reach a desired consistency. For me, I’m looking to be able to move the spoon through the icing with only a minimal amount of effort – that tells me I’ve reached a desired consistency. Finally, add the chopped nuts.
- Once you remove the Blondies from the oven, set them aside for a moment to cool. Spread the frosting on the Blondies while they’re still warm. If the frosting causes the top of the Blondies to break apart, add a little more soy creamer to the icing so it spreads more smoothly.
- Slice and serve while warm. Eat the whole batch at one sitting. (OK, I’m kidding about that last part, but it is not a bad idea!)
Loving this! I have been eyeing my cans of pumpkin..now I’m definitely going to open one up! These blondies look seriously delish, great photos!!
August 19, 2011
11:43 am
Love this! Can’t wait until my pumpkins are ripe in the garden!
August 19, 2011
1:13 pm
it’s never too soon for pumpkin. i say PUMPKIN ALL YEAR ‘ROUND!…if you can find it. last year they claimed a shortage so i stocked up. just used my last can. by the way…i live in So.California, so i see fashion faux pas “white” all over the place…so bring on the pumpkin.
tasty photos and great post…
August 19, 2011
4:35 pm
I cannot wait until it is pumpkin and apple time! These blondies look absolutely amazing. I love the addition of frosting. Yum!
August 19, 2011
10:42 pm
Whoa, those look incredible! I love pumpkin! And I love So Delicious Hazelnut creamer, too! Only thing I’d change to this recipe is subbing So Delicious coconut milk for the soy milk. This recipe is a keeper! Thank you!!!!!!!!
August 20, 2011
11:25 am
I love the way you did with this pumpkin. It’s interesting to prepare
August 21, 2011
4:48 am
I’m hoping this post will bring cooler weather our way! I can’t wait for chilly fall days. I miss being in Colorado! Thank you for sharing this lovely recipe, my sweet friend. I hope you have a wonderful Sunday. I’m smiling and my stomach is growling now
August 21, 2011
9:10 am
These look divine!
August 21, 2011
10:50 am
Wow…these sound yummy! I’m bookmarking this blog so I can make these in a month or so.
August 21, 2011
9:58 pm