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angled overhead shot of sliced pumpkin snickerdoodle blondies on a brown cutting board with a knife in the bottom righ corner and leaves and pumpkins in the background

Pumpkin Snickerdoodle Blondies

Pumpkin spice meets holiday snickerdoodle in this delicious and fool-proof blondies recipe! Secretly vegan and gluten free.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 16 blondies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

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

Equipment

  • 1 8x8 baking pan

Method
 

  1. Preheat the oven to 350 and line an 8x8 square baking dish with parchment paper.
  2. Add the flour, salt, baking soda, baking powder, and pumpkin pie spice to a medium bowl. Whisk to combine.
  3. To a large blender, add the wet ingredients (pumpkin, white beans, cashew butter, soy milk, maple syrup, vanilla). Blend until smooth.
  4. Add the dry ingredients and pulse until just incorporated.
  5. Combine the cinnamon and sugar in a small bowl.
  6. Transfer the blondie batter to the prepared baking dish and sprinkle with the cinnamon sugar mixture.
  7. Bake at 350℉ for 25 minutes or until a toothpick inserted into the center comes away clean.
  8. 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.