… we all need a little sugar ‘n’ spice in our life sometimes. If you need a good excuse to make these semi-sinful bars, I’ve got one: our bodies can’t function without glucose. OR you could make them just because it’s fall, which means baking sweet treats with pumpkin is always acceptable!
- 3/4 c. canned pumpkin
- 1/2 c. canola oil
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1/4 c. soy milk
- 2 tsp. pure vanilla
- 3/4 c. whole wheat + 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- pinch of salt
- dash of nutmeg, ~1/4 tsp.
- double dash of cinnamon, ~1 tsp.
- 1/3 c. pecans, toasted + chopped
- 2/3 c. dark chocolate chips [not optional]
In a medium bowl, mix together the wet ingredients [pumpkin, oil, sugars, soy milk, vanilla]. In a separate, larger bowl, mix together flours, baking powder, salt and spices. Pour wet ingredients into the dry, combine – mixing minimally. Fold in nuts and chips. Then plop into a greased 8×8 pan and bake @ 375* for ~20 minutes [timing will vary by the type of pan]. Let cool completely before cutting into squares. These need not be served with anything else but a napkin. Enjoy!
These vegan blondies brunettes are dense [little leavening], extremely moist [oil, pumpkin + soy], and quite rich [nuts + semisweet chocolate]… all my favorite qualities in a dessert.
Thanks for sharing this incredible recipe, Allie! Oh, and please don’t let the last bit of unused pumpkin in the can go to waste. That’s a crime, you know.
Scrape that aluminum can clean!
- Pepita Pecan Pumpkin Muffins
- Perfect Pumpkin Waffles
- Pumpkin Chocolate Chippers
- Pumpkin OIA[mason]J
- Smashed Squash Smoothie – say that 10x fast!
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There will never ever… EVER be another 10.10.10. Off to seize this special Sunday!