Pumpkin chocolate chip blondies
Soft and chewy, these pumpkin chocolate chip blondies blend rich, melty chocolate with warm pumpkin spice. Made with a simple flax egg instead of dairy or eggs, this plant-based treat is perfect for your next gathering or cozy night in.
Ingredients
- 1 tbsp. ground flaxseed
- 3 tbsp. water (for flax egg)
- 2 cups flour
- 1 tbsp. pumpkin pie spice
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup vegan butter (softened)
- 1 cup sugar
- 2 tsp. vanilla
- 1 cup canned pumpkin puree
- 1 ½ cups mini vegan chocolate chips
Preparation
- Preheat and prep: Preheat the oven to 325°F. Grease a 9×13-inch pan.
- Make your flax egg: Combine the ground flaxseed with the water. Let sit for 5 minutes to thicken.
- Mix the dry ingredients: In a small bowl, stir together the flour, pumpkin pie spice, baking soda, and salt until well combined.
- Cream the butter and sugar: In a separate bowl, beat the softened vegan butter and sugar until light and fluffy.
- Combine the wet ingredients: Add the flax egg and vanilla to the creamed mixture. Mix well, then beat in the pumpkin puree.
- Mix and fold: Gradually add the dry mixture to the wet, mixing until smooth. Fold in the mini vegan chocolate chips. Spread the batter evenly into the prepared pan.
- Bake: Bake for 30 minutes or until the edges pull away from the pan and the center is set (a toothpick inserted in the center should come out clean).
- Cool and serve: Let them cool completely before cutting. These should be fudgy, like brownies!
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