Pumpkin Gingerbread Blondies (Vegan)
- Nov 7, 2017
- 3 min read
Thanksgiving is almost 2 weeks out and I'm already thinking about all the delicious treats I want to whip up for my favorite feast of the year! Are you already starting to feel that childlike excitement from the spirit of the season? I know I am... I'll admit I turn into a 5 year girl wondering what I'll get to indulge in this holiday season and what Santa will be bringing soon. From colorful fall leaves to cozy sweaters and warm apple cider to pumpkin-errrrthang in between... Just the thought of all these little wonders already warms me up like a decadent cup of marshmallow covered hot chocolate on a cold winters evening.
Coupled with festive dishes that are both indulgent and beautiful, this year I'd like to focus on adding more plant-based dishes to our Thanksgiving dinner table. While challenging to try to recreate traditional thanksgiving dishes using only plant-based ingredients, I am so freakin' EXCITED to make this happen. And, I just cannot wait to see my loved ones expressions as they try these new dishes this holiday.
So, of course I already have a couple of recreated dishes already ready to go for the week of thanksgiving, but I wanted to give you guys a sneak peek into a simple yet all-around favorite among both kids and adults that just can't wait until the day of Thanksgiving to enjoy. I'll admit that once October hit, I was already whipping up these bad boys!! I mean, it would be just plain wrong to keep these from folks the entire fall season and only share on Thanksgiving day, right?! I mean, it is the season of giving after all...
So here, I'd like to share my pumpkin gingerbread blondies with you in hopes that this decadent yet healthier plant-based delight will also fill you up with the warmth of the season on these crisper days. And of course, you get to share these pumpkin gingerbread blondies with your loved ones as well. And I promise you that when they take a bite, they will also feel the love and the warm hug that comes with this festive season--all packaged in a delightful fall blondie bite.
Your turn!
What are your favorite Thanksgiving dishes and desserts? I would definitely have say I'm a side dish type of girl. Loveeee my stuffing for sure, and definitely, most definitely a cranberry sauce type of gal!! Can't have Thanksgiving without cranberry sauce. That's just a sin in my book. Dessert wise, y'all know it would have to be pumpkin-errrrthangggg. Haha! :)
Let me know your Thanksgiving favorites in the comment section below! I'd love to see if I can help veganize these dishes for you if you haven't done so already. Also, let me know how your pumpkin gingerbread blondies turn out after trying this recipe in the comment box below. I'd love to hear from you!
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PUMPKIN GINGERBREAD BLONDIES
Ingredients
time 50 m servs 9
1 cup all-purpose flour
1 cup pumpkin puree
3/4 cup coconut oil, melted
6 tablespoon aquafaba (juice from a can of garbanzo beans)
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup organic coconut sugar
Directions
prep 10 m cake 35-40m ready in 50 m
Preheat your oven to 375. Start by mixing your aquafaba, melted coconut oil and sugar in a bowl. Then add your pumpkin puree. Now in a separate bowl, add your flour,all your spices, salt and baking powder before mixing. Next, mix your wet ingredients with your dry ingredients.
The pour your blondie batter into your 8X8 inch brownie pan that's been lined with parchment paper. Bake for 35 to 40 minutes. Be sure not to over-bake otherwise you'll get more of a cake-like texture.
Cool completely before you cut, serve and enjoy!
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