Vegan Pumpkin Pecan Blondies

I put all ingredients into a nutritional information calculator and without the chocolate chips here is what I got:

Cut in to 24 squares, each square has Calories 118.6, Fat 6.4 grams, Fiber 0.7 grams – all this means 1 square is 3 points. The squares are fairly small so imo not worth the points but if it’s an option betwen these and I dunno, a cookie or slice of cake I say go with these! Oh, and fyi, the pumpkin flavour is stronger the day after. 🙂 Enjoy!


3/4 cup canned pumpkin

1/2 cup canola oil

1/2 cup sugar

1/2 cup dark brown sugar

1/4 cup almond milk

2 tsp vanilla extract

1 1/4 cups flour

1/4 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 cup toasted chopped pecans

1/2 cup chocolate chips (optional)


Preheat oven to 375F. In a large bowl, combine wet ingredients (pumpkin, oil, sugar, brown sugar, almond milk, vanilla extract) and stir well. Sift in dry ingredients (flour, baking powder, salt, spices) and stir. Be careful not to overmix. Fold in chopped toasted pecans and chocolate chips (optional). Pour batter into a greased square cake pan and even out mixture. Bake for 25-28 minutes or until cake tester comes out clean. Do Not Overbake! Allow to completely cook before cutting.

To toast the pecans put them on a cookie tray, put in to oven set at 325F for 5-10 minutes, they are done when they are fragrant. Be uber careful to not keep them in too long, they burn easy and will smell. ick. You don’t need to coat them in butter as some suggest, they are just fine on the tray by themselves. 🙂

I got the recipe from this blog: and according to the author it is adapted from Vegan Cookies Invade Your Cookie Jar


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