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White Chocolate Pumpkin Blondies [Vegan]
What’s fab about this recipe? Everything! It’s quick, easy, has accessible ingredients (minus the white chocolate, but you can get that on Amazon), it’s seasonal, features no dairy or eggs, packed with pumpkin, has aesthetic appeal, and perf for the the fall season! If you love all things pumpkin or... Read More
Ingredients You Need for White Chocolate Pumpkin Blondies [Vegan]
How to Prepare White Chocolate Pumpkin Blondies [Vegan]
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt; set aside.
- In a large bowl, whisk together the vegan melted butter and coconut sugar until completely smooth and no lumps remain. Add the vegan egg mixture and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixture until combined and no pockets of flour remain. Fold in the vegan white chocolate chips. Pour the batter into the prepared pan and smooth into an even layer.
- Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.
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