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+ servings
A cakey vegan pumpkin chocolate chip blondie is resting on a small, rimmed, white dessert plate.
4.75 from 4 votes

Cakey Vegan Pumpkin Chocolate Chip Blondies

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yields: 12 cake-like blondies


  • 1 cup white spelt or white whole wheat flour
  • 1 cup unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 cup avocado oil (or another neutral tasting vegetable oil)
  • 1 cup pumpkin purée (use the rest of what’s in the can for oatmeal, a smoothie, soup, etc.)
  • 3/4 cup maple syrup or agave syrup
  • 2/3 cup cold water
  • 2 teaspoons apple cider vinegar
  • 1 cup vegan chocolate chips (3/4 cup for the blondies, 1/4 cup for decorating the top of the cake)


  • Preheat your oven to 350F and lightly oil a 9 x 9 square baking dish.
  • Mix together the flours, baking powder and soda, salt, cinnamon, and ginger in a large mixing bowl. Mix together the oil, pumpkin, maple syrup, water, and vinegar in a separate bowl. Add wet ingredients to dry and mix until you have a mostly smooth batter. Fold in 3/4 cup chocolate chips. Pour the batter into the baking pan and top with the remaining chocolate chips.
  • Bake for 40-45 minutes, or until the top is lightly golden and domed. Allow the blondies to cook for at least an hour. Cut and serve.