Pumpkin Snickerdoodle Blondies
Pumpkin spice meets holiday snickerdoodle in this delicious and fool-proof blondies recipe! Secretly vegan and gluten free.
Equipment
- 1 8x8 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 8x8 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.