Pumpkin spice blondies

A dairy free, plant based Thanksgiving dessert the whole family will love.


  1. Preheat your oven to 375F. Cover 8×8 brownie pan with parchment paper and set aside.
  2. Start by making your flax eggs. In a small bowl mix 2 tbsp ground flaxseed with 5 tbsp water. Let rest for 5 minutes to thicken.
  3. In a large bowl add flax eggs, melted coconut oil and sugar and mix thoroughly.
  4. Add your pumpkin puree and all your spices, then mix.
  5. Now add your flour, salt and baking powder. Start mixing very slowly so you don’t make a mess.
  6. Once the mix is ready, transfer it to an 8×8 brownie pan (that you previously covered with parchment paper).
  7. Bake for 35 to 40 minutes.
  8. Let completely cool down before you cut.
  9. Cut, serve and enjoy.

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You need to correct ingredients.
Almond flour not milk.
Missing baking soda in list as well as not included in instructions.

October 06, 2020 at 11:23 am

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