Vegan Pumpkin Blondies (high protein, oil free)
Every fall I go through the same small ritual. I buy a can of pumpkin, promise myself I will bake a pie, and then make blondies instead. This recipe is the reason. These vegan pumpkin blondies are chewy, warmly spiced, and studded with chocolate, and each square delivers about 9 grams of protein.
That protein number is the whole point for me. I love a sweet treat that also does a little work for my day, and adding protein powder to baked goods is my favorite way to get there.
It is especially helpful if you follow a plant based diet, because it is one of the simplest ways to raise your protein intake without building a whole meal around beans or tofu.
Everything comes together in one bowl. There is no added oil, no eggs, no butter, and no dairy. The sweetness comes from pure maple syrup instead of refined sugar, and the pumpkin keeps the crumb soft for days.
If you are a home cook who wants dessert to feel a little more balanced, this is a very easy place to start.
You do not need protein powder to make these. The recipe works with plain flour in its place, which is handy in a house where someone is not a fan of the taste. The blondies still bake up tender and pumpkin forward, just with less protein per square.
A few things to know before you start. Use pumpkin puree, not pumpkin pie mix. The cans look nearly identical on the shelf, and the pie mix already contains sugar and spices, which throws off both the texture and the sweetness. Buy the plain one. From there it is about 10 minutes of work, and the oven handles the rest.
If you are new to baking with protein powder, this is a forgiving place to begin. The pumpkin and the spices carry a lot of flavor, so even a plain protein powder disappears into the background instead of tasting chalky.
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Vegan Pumpkin Protein Blondie Ingredients
I want to walk through each ingredient, because a couple of these swaps matter more than you would expect. Here is what goes into the bowl, and why.
Pumpkin puree. One cup, and it has to be pure pumpkin rather than pumpkin pie mix. I usually reach for Farmer’s Market brand, though I will be honest that it is thinner than Libby’s.
If your brand is thicker, the batter can turn out dry, so add a tablespoon or two of milk to loosen it. You want a batter that is thick but still spreadable.
Pure maple syrup. This is the only sweetener in the recipe. Use 1/4 to 1/3 cup, depending on how sweet you like things. If you skip the protein powder, or you use an unflavored one, go with the full 1/3 cup.
Agave nectar works as a straight swap. Honey is not a good substitute here, because it is too thick and it changes how the batter comes together.
Dairy free milk. Half a cup, and any kind works. I like soy milk because it adds a little extra protein to the batch, but oat, almond, and cashew milk all do the job just fine.
Tahini. A quarter cup. This is the fat source that keeps the recipe oil free while still giving you a rich, tender crumb, and it brings protein and minerals along with it. If you do not have tahini, almond butter, peanut butter, or melted coconut oil can step in.
Vanilla extract. One teaspoon, mostly to round out the warm spices.
Flour. One cup. I tested these with Nature’s Path Organic Baker’s Blend, which sits somewhere between all purpose and whole wheat in texture. I have not tested gluten free all purpose flour yet, so if you try it, keep in mind the result may differ.
Protein powder. Half a cup. My favorite combination is one scoop of vanilla plus one scoop of unflavored, so the vanilla does not overpower the pumpkin. Unflavored, vanilla, or chocolate all work. If you would rather not use protein powder at all, swap in half a cup of flour instead.
Cinnamon and pumpkin pie spice. One teaspoon of each. That is the sweet spot for me. Push the cinnamon higher and the spice blend starts to taste dusty rather than warm.
Baking powder and baking soda. One teaspoon of baking powder and half a teaspoon of baking soda. Because there are no eggs here, the two leaveners together give the blondies the lift they need. Half a teaspoon of salt keeps everything from tasting flat.
Dark chocolate chips. A quarter cup folded into the batter, plus another tablespoon or two for scattering over the top. I keep the amount modest to hold the sugar down, but nobody is stopping you from adding more.
How to Make Vegan Pumpkin Blondies
The method is genuinely simple, and the order matters more than the technique. Whisk the wet ingredients first, then stir in the dry, then fold in the chocolate.
- Whisk the pumpkin puree, maple syrup, milk, tahini, and vanilla until the mixture is smooth with no lumps.
- Add the flour, protein powder, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt, then fold until a thick batter forms.
- Fold in the chocolate chips.
- Spread the batter into a parchment lined 8×8 inch dish, top with more chips, and bake for about 25 minutes at 350°F.
- Cool for at least 20 minutes before slicing.
The full step by step method, including the texture cues to look for, is in the instructions below.
Ingredients
This makes 9 blondies in an 8×8 inch baking dish.
- 1 cup (245 g) pumpkin puree, not pumpkin pie mix
- 1/4 to 1/3 cup (59 ml) pure maple syrup, depending on how sweet you prefer
- 1/2 cup (118 ml) dairy free milk, soy milk works well for extra protein
- 1/4 cup (60 g) tahini
- 1 teaspoon vanilla extract
- 1 cup (125 g) flour
- 1/2 cup (54 g) vanilla protein powder, or substitute 1/2 cup flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (45 g) dark chocolate chips, plus 1 to 2 tablespoons for topping
If you like the idea of blending protein powders, use one scoop of plain plus one scoop of vanilla. That combination keeps the pumpkin front and center instead of turning the batch into a vanilla cake.
One measuring tip: spoon the flour into your cup and level it off rather than scooping straight from the bag. Packed flour makes a dense blondie, and this batter is already on the thick side.
Everything on this list is easy to find in a regular grocery store. The only item you might need to order ahead is the protein powder, and if you leave it out, the recipe still works with the flour substitution noted above.
Instructions
- Preheat and line the pan. Preheat the oven to 350°F and line an 8×8 inch baking dish with parchment paper. Leave a little overhang on two sides so you can lift the blondies out later.
- Whisk the wet ingredients. In a large bowl, combine 1 cup pumpkin puree, 1/4 to 1/3 cup maple syrup, 1/2 cup non dairy milk, 1/4 cup tahini, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is smooth and no lumps remain. This takes longer than you might expect, because tahini likes to cling to the bottom of the bowl.
- Add the dry ingredients. Add 1 cup flour, 1/2 cup protein powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Fold together until a batter begins to form. The batter will be thick, and that is expected. Then fold in the chocolate chips until they are evenly distributed.
- Spread and top. Transfer the batter to the lined dish. Using a rubber spatula, press the batter out and down to spread it across the pan. It does not have to be perfect, since it spreads a little more as it bakes. Scatter 1 to 2 tablespoons of chocolate chips over the top.
- Bake. Bake for about 25 minutes, until the edges are golden and the center feels firm. If the middle still looks wet and jiggly, give it a few more minutes and check again.
- Cool, lift, and slice. Allow the blondies to cool for at least 20 minutes, then use the parchment paper to lift them out of the dish. Slice into 9 or 12 squares and serve.
- Store. Leftovers keep in an airtight container for up to 1 week.
One habit that pays off: let them cool fully before slicing. Warm blondies crumble at the edges, and you lose those clean squares you were hoping for.
These are also a nice make ahead option. I bake a pan on Sunday, slice it once it is cool, and we have something sweet for the week without turning on the oven again.
Notes
Nutrition figures are estimates and will vary with the exact ingredients you use. Tahini can be replaced with almond butter, peanut butter, or melted coconut oil.
| Nutrient | Per blondie, estimated |
|---|---|
| Calories | 186 kcal |
| Carbohydrates | 23 g |
| Protein | 9 g |
| Fat | 7 g |
| Saturated fat | 2 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 218 mg |
If you swap the protein powder for flour, the protein per square drops, so treat the numbers above as a guide for the version made with protein powder.
Recipe details
| Detail | Value |
|---|---|
| Yield | 9 blondies |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Pan size | 8×8 inch baking dish |
| Oven temperature | 350°F |
Slice into 9 squares for larger portions or 12 for smaller ones. They are best on the day they are baked, though they hold up well for several days in a sealed container.
FAQs
Can I make these vegan pumpkin blondies gluten free?
Yes, you can make these blondies gluten free, though the recipe has not been fully tested with gluten-free all-purpose flour. The author suggests a blend of gluten-free all-purpose flour may work as a 1:1 substitute for the regular flour listed. For best results, use a high-quality gluten-free flour blend that contains xanthan gum to help mimic the texture of wheat flour.
What can I substitute for tahini in pumpkin blondies?
You can substitute the tahini with almond butter, peanut butter, or melted coconut oil in equal amounts. Each substitution will slightly change the flavor, with almond butter providing a mild nuttiness and peanut butter adding a more pronounced taste. Melted coconut oil keeps the blondies oil-free but will not add the same protein or minerals as tahini.
How do I keep vegan protein blondies from being dry?
To prevent dry protein blondies, avoid overmixing the batter and measure your ingredients accurately. The recipe's thick batter is normal, and baking for exactly 25 minutes at 350°F ensures moisture retention. If your protein powder is highly absorbent, add an extra tablespoon of dairy-free milk to the batter.
How much protein is in one vegan pumpkin blondie?
Each vegan pumpkin blondie contains 9 grams of protein, according to the recipe's nutrition estimate. This protein content comes from the combination of tahini, dairy-free milk, and vanilla protein powder used in the batter. The blondies also provide 186 calories, 23 grams of carbohydrates, and 7 grams of fat per serving.
Vegan Pumpkin Blondies (high-protein, oil-free)
Vegan Pumpkin Blondies (high protein, oil free) Every fall I go through the same small ritual. I buy a can of pumpkin, promise myself I will bake a pie, and then make blondies instead.
- Total Time: 35 min
- Yield: 9 blondies 1x
Ingredients
Ingredients
1 cup pumpkin puree, not pumpkin pie mix
¼–⅓ cup pure maple syrup
½ cup dairy-free milk
¼ cup tahini
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
Instructions
Instructions
1-Preheat the oven to 350°F then line: Preheat the oven to 350°F then line an 8×8-inch baking dish with parchment paper.
2-In a large bowl, combine 1 cup: 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.
3-To the bowl, add 1 cup flour,: 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.
4-Transfer the batter to the lined baking: 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.
5-Slice into 9 or 12 squares then: Slice into 9 or 12 squares then serve and enjoy! Leftovers can be stored in an airtight container for up to 1 week.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 25 min
- Method: bake
Nutrition
- Calories: 186kcal
- Sugar: 8g
- Sodium: 218mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0.1mg
