Vegan Pumpkin Blondies (high-protein, oil-free)

Made in just one bowl, no one would ever guess these pumpkin blondies are naturally sweetened and oil-free. Each one has 9 grams of protein!

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings: blondies

Calories: 186kcal

1 cup pumpkin puree not pumpkin pie mix
¼-⅓ cup pure maple syrup depending on how sweet you prefer
½ cup dairy-free milk I like soy milk for more protein
¼ cup tahini see notes for subs
1 teaspoon vanilla extract
1 cup flour
½ cup vanilla protein powder or sub with ½ cup flour (I like to use a mix of 1 scoop plain protein powder + 1 scoop vanilla)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup dark chocolate chips plus 1-2 tablespoons for topping

Preheat the oven to 350°F then line an 8x8-inch baking dish with parchment paper.
In a large bowl, combine 1 cup pumpkin puree, ¼-⅓ cup pure maple syrup, ½ cup non-dairy milk, ¼ cup tahini, and 1 teaspoon vanilla extract. Whisk vigorously until smooth, with no lumps remaining.
To the bowl, add 1 cup flour, ½ cup protein powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Fold together until a batter begins to form. The batter will be thick but that's to be expected. Fold in the chocolate chips until combined.
Transfer the batter to the lined baking dish. Using a rubber spatula, press the batter out and down to spread it across the dish. It doesn't have to be perfect as it will spread some during baking. Top with 1-2 tablespoons chocolate chips then bake in the oven for about 25 minutes, until golden and firm in the center. Allow to cool for at least 20 minutes before using the parchment paper to lift out of the baking dish.
Slice into 9 or 12 squares then serve and enjoy! Leftovers can be stored in an airtight container for up to 1 week.

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Tahini can be substituted with almond butter, peanut butter or melted coconut oil.