Pumpkin Snickerdoodle Blondies

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Reasons to Love these Pumpkin Snickerdoodle Blondies

• Secretly vegan and gluten free
• Perfect fall-to-winter transition: snickerdoodle meets pumpkin spice!
• Ready in less than an hour
• More fiber and protein than typical blondies
• No added oils
• Easy snack
• Healthy enough to have as breakfast!

Ingredients for Pumkin Snickerdoodle Blondies

Pumpkin: the star of the show, we’re using only part of a can of pumpkin – check out my other pumpkin recipes below!

Cashew butter: I personally adore the flavor and lipid composition of cashew butter, but I know it can be difficult to find. Feel free to sub in an equal amount of almond butter or sunflower seed butter, both will work great!

Soy milk: any plant milk will do just fine here, and you can of course use regular dairy milk if not vegan. I personally prefer soy milk for the higher protein content, and the recipe nutrition profile was calculated using whole foods 365 unsweetened vanilla soy milk. Purchase here!

White beans: I used great northern beans in this recipe, but navy beans and cannellini beans will both work great in this recipe. I do not recommend using garbanzo beans (chickpeas) in this recipe!! They are a bit too dense and dry, and the bars will reflect this.

Maple Syrup: keeping things as healthy as possible with a non-refined sugar in the blondie batter. Maple syrup may be high in sugar, but unlike cane sugar, it also contains micronutrients like calcium, magnesium, potassium, and manganese!

Bob’s gluten free 1:1 baking flour: Bob’s Red Mill flours are staples in nearly all my recipes. This blend uses a combination of flours to match the protein density you’d expect from regular all purpose flour. Purchase here.

Baking Essentials: baking soda, baking powder, and salt. Nothing new here – the bars need to rise somehow!

Vanilla: liquid vanilla extract will work just fine, but I recommend trying our vanilla powder if you have it! It gives your recipes a more pure (less alcoholic) vanilla flavor.

Pumpkin pie spice: find it at trader joe’s for a great price, or make your own by adding 3 parts cinnamon to 1 part each ginger, clove, cardamom and nutmeg.

Cinnamon Sugar Topping: just two ingredients – cinnamon + cane sugar – to round off the recipe. You can use coconut sugar to keep this recipe refined-sugar-free. If vegan, be sure to purchase a certified vegan cane sugar from a brand like wholesome.

Expert Tips

I highly recommended investing in a couple springform pans – this helps enormously when it comes to removing the bake from the pan without breaking the crumb. They’re typically round, but you can find square pans these days, too! Here’s a link to a few from Amazon!

Purchase low sodium canned beans so that you can control the level of sodium in your recipes. This goes beyond this particular recipe – it’s a great healthy hack if you are worried about excess sodium in your diet. There’s over 75% of your daily value for sodium in just one can of beans! Buy low sodium to start with a blank slate, then add salt to taste.

Cashew butter is a staple in my pantry, and it’s very easy to make from scratch! You’ll save a lot of money by doing this, too, since cashew butters are still considered “gourmet” in most supermarkets.

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Pumpkin Snickerdoodle Blondies

Pumpkin spice meets holiday snickerdoodle in this delicious and fool-proof blondies recipe! Secretly vegan and gluten free.

Course Dessert, Snack

Cuisine American

Keyword bars, cashew, maple syrup, no coconut, pumpkin

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 16 blondies

Calories 120kcal

Equipment

• 1 8×8 baking pan

Ingredients

• ¾ cup pumpkin
• ¾ cup white beans*
• ¾ cup cashew butter**
• ½ cup soy milk***
• ½ cup maple syrup
• 3 tbsp Bob's gluten free 1:1 baking flour
• 1 tsp vanilla
• 1 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice

Cinnamon Sugar Topping

• ¼ cup sugar
• 2 tsp cinnamon

Instructions

• Preheat the oven to 350 and line an 8×8 square baking dish with parchment paper.
• Add the flour, salt, baking soda, baking powder, and pumpkin pie spice to a medium bowl. Whisk to combine.
• To a large blender, add the wet ingredients (pumpkin, white beans, cashew butter, soy milk, maple syrup, vanilla). Blend until smooth.
• Add the dry ingredients and pulse until just incorporated.
• Combine the cinnamon and sugar in a small bowl.
• Transfer the blondie batter to the prepared baking dish and sprinkle with the cinnamon sugar mixture.
• Bake at 350℉ for 25 minutes or until a toothpick inserted into the center comes away clean.
• Slice into 16 squares and enjoy!

Notes

*use canned or cooked white beans. Great northern, cannellini, or navy beans will all work here. I don’t recommend using chickpeas (garbanzo) as they are a bit too dense.

**you can substitute almond butter or, for nut allergies, swap in sunflower seed butter.

***I prefer soy milk for it’s higher protein content, but feel free to substitute any plant milk you have on hand. 

Nutrition

Did you try this recipe? Let us know how it went in the comments below!