Vegan Pumpkin Blondies (high protein, oil free)
I personally love a dessert that works as hard as I do. These vegan pumpkin blondies are soft, warmly spiced, and naturally sweetened, and each one delivers 9 grams of protein without a single drop of oil. Better yet, everything comes together in one bowl, so there is just one whisk to wash and one spatula to scrape.
Baking with protein powder is one of my favorite ways to add protein to everyday food. It also helps balance blood sugar, which is a big deal if you eat plant based and want a treat that keeps you steady instead of sending you straight to the couch.
If you would rather skip the protein powder, let me show you how easy that swap is. You can simply use an equal amount of flour instead.
The batch makes 9 blondies, and the total time is about 35 minutes, with 10 minutes of prep and 25 minutes in a 350°F oven. I usually bake a pan on a Sunday afternoon, let it cool while I tidy the kitchen, then slice squares for lunch boxes, afternoon coffee, and the occasional late night snack.
One bowl, one baking dish, and 9 grams of protein per blondie. That is my kind of dessert math.
At a Glance
| Detail | Info |
|---|---|
| Servings | 9 blondies |
| Prep time | 10 minutes |
| Bake time | 25 minutes |
| Total time | 35 minutes |
| Oven temperature | 350°F |
| Protein | 9 grams per blondie |
| Method | One bowl, baked |
What Makes These Blondies Work
Every ingredient earns its place in the bowl.
- Pumpkin puree brings moisture and body, so no oil is needed.
- Tahini acts as the main fat and adds protein along with minerals.
- Pure maple syrup sweetens the batch naturally.
- Protein powder pushes the protein count to 9 grams per blondie.
- Baking powder and baking soda both go in, because egg free baking needs extra help to rise.
- A little salt balances the sweetness and keeps the spices from tasting flat.
Nutrition per Blondie
The source nutrition is listed per blondie, based on 9 servings.
| Nutrient | Amount |
|---|---|
| Calories | 186 kcal |
| Carbohydrates | 23 g |
| Protein | 9 g |
| Fat | 7 g |
| Saturated fat | 2 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 218 mg |
| Cholesterol | 0.1 mg |
Jump To
Vegan Pumpkin Protein Blondie Ingredients
Here is everything that goes into the bowl. The list stays short on purpose, because a good blondie does not need a pantry overhaul.
| Amount | Ingredient | Notes |
|---|---|---|
| 1 cup | Pumpkin puree | Not pumpkin pie mix |
| 1/4 to 1/3 cup | Pure maple syrup | Depending on how sweet you prefer |
| 1/2 cup | Dairy free milk | Soy milk adds more protein |
| 1/4 cup | Tahini | See the substitution notes below |
| 1 teaspoon | Vanilla extract | |
| 1 cup | Flour | |
| 1/2 cup | Vanilla protein powder | Or swap in 1/2 cup flour |
| 1 teaspoon | Ground cinnamon | |
| 1 teaspoon | Pumpkin pie spice | |
| 1 teaspoon | Baking powder | |
| 1/2 teaspoon | Baking soda | |
| 1/4 cup | Dark chocolate chips | Plus 1 to 2 tablespoons for topping |
| 1/2 teaspoon | Salt |
Pumpkin Puree, Not Pumpkin Pie Mix
Use plain pumpkin puree and never pumpkin pie mix. Pie mix already contains sugar and spices, and it will throw off both the sweetness and the texture of the finished blondies. Brand matters too.
The puree I tested with is thinner than some of the thicker canned options, so if your brand is dense, plan on adding an extra 1 to 2 tablespoons of milk to loosen the batter.
Sweetener: Maple Syrup, Agave, and Why Not Honey
Pure maple syrup is my default because the flavor plays so nicely with pumpkin spice. The range is 1/4 to 1/3 cup, and you get to decide where you land.
If you skip the protein powder, or you use an unflavored one, go with a full 1/3 cup, since the sweetener has more work to do. Agave nectar works as a substitute.
Honey is not a good fit here because it is too thick and heavy for this batter.
Milk and Tahini, the Fat That Keeps It Oil Free
Any dairy free milk works. I reach for soy milk because it brings extra protein to the party. Tahini is the main fat in the recipe, which is exactly how the blondies stay oil free while still tasting rich.
It also adds protein and minerals. If tahini is not in your pantry, swap in almond butter, peanut butter, or melted coconut oil. The texture will shift a little, but the blondies still bake up beautifully.
Flour and Protein Powder
I tested this recipe with Nature’s Path Organic Baker’s Blend flour, which has a texture that sits somewhere between all purpose and whole wheat. Gluten free all purpose flour has not been tested yet, so if you try it, expect some trial and error.
For the protein powder, I like a mix of one scoop plain and one scoop vanilla so the vanilla flavor does not take over. Unflavored, vanilla, and chocolate protein powders all work.
If you would rather not use protein powder at all, use 1/2 cup flour in its place and bump the sweetener up to 1/3 cup.
Spices, Leavening, and Chocolate Chips
One teaspoon of ground cinnamon and one teaspoon of pumpkin pie spice give the batch its cozy backbone. Both baking powder and baking soda go in because there are no eggs to help the blondies rise, and the two leaveners together give a better lift.
Salt may look like a small detail, but it balances the sweetness and wakes up the spice. Then come the chocolate chips. A 1/4 cup goes into the batter, with 1 to 2 tablespoons held back for scattering over the top. Add more if you are a chocolate person. I certainly am.
Quick Substitutions at a Glance
| Ingredient | Swap |
|---|---|
| Vanilla protein powder | 1/2 cup flour, and use 1/3 cup maple syrup |
| Tahini | Almond butter, peanut butter, or melted coconut oil |
| Maple syrup | Agave nectar |
| Dairy free milk | Any dairy free milk, soy adds more protein |
| Pumpkin puree | No swap, pumpkin pie mix will not work |
How to Make Vegan Pumpkin Blondies
The method is simple and the batter comes together fast. Just remember that the batter will be thick, and that is completely expected.
- Preheat and line the pan. Heat the oven to 350°F, then line an 8×8 inch baking dish with parchment paper. The parchment makes lifting the cooled slab out of the dish effortless.
- Whisk the wet ingredients. In a large bowl, combine 1 cup pumpkin puree, 1/4 to 1/3 cup pure maple syrup, 1/2 cup non dairy milk, 1/4 cup tahini, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is smooth with no lumps remaining.
- Fold in the dry ingredients. Add 1 cup flour, 1/2 cup protein powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Fold together until a batter begins to form. It will be thick. Fold in the chocolate chips until combined.
- Spread, top, and bake. Transfer the batter to the lined dish and use a rubber spatula to press it out and down across the pan. It does not need to look perfect, since it will spread a bit more during baking. Scatter 1 to 2 tablespoons of chocolate chips over the top, then bake for about 25 minutes, until the blondies are golden and firm in the center.
- Cool, lift, and slice. Let the pan cool for at least 20 minutes, then use the parchment paper to lift the slab out of the baking dish. Slice into 9 or 12 squares and serve. Leftovers can be stored in an airtight container for up to 1 week.
Cooling and Storing
Do not rush the cooling step. Twenty minutes gives the blondies time to set, so they slice cleanly instead of crumbling. Leftovers keep well in an airtight container for up to 1 week. When I stack them, I slip a sheet of parchment between the layers and they stay soft all week long.
Serving Ideas
These blondies are just as good at breakfast as they are for dessert, thanks to the protein and the pumpkin.
I pack them in lunch boxes, serve them with hot coffee, and warm a square for a few seconds when I want the chocolate chips soft again. Cut them into 12 squares instead of 9 if you want a lighter bite.
A Few Tips from My Kitchen
- If your pumpkin puree is thick, add 1 to 2 tablespoons of milk. The batter should be thick, but it should still spread with gentle pressure.
- Skip the protein powder by using 1/2 cup flour, and use a full 1/3 cup maple syrup.
- No tahini on hand? Almond butter, peanut butter, or melted coconut oil all step in.
- Sweeten with agave if maple syrup is running low, but skip honey because it is too thick.
- Slice into 9 squares for bigger portions or 12 for smaller ones.
FAQs
Can you bake with protein powder?
Yes, you can bake with protein powder. In this vegan pumpkin blondies recipe, ½ cup of vanilla protein powder is added to the dry ingredients, which helps boost the protein content to 9 grams per blondie. For best results, use a plant-based protein powder like pea or soy, and expect a thicker batter than traditional blondie batter.
How do I make these pumpkin blondies oil-free?
These blondies are kept oil-free by using ¼ cup of tahini as the primary fat source instead of oil or butter. Tahini adds healthy unsaturated fats and a subtle nutty flavor that complements the pumpkin and spices. You can also substitute tahini with almond butter, peanut butter, or melted coconut oil.
What can I substitute for protein powder in this recipe?
If you prefer not to use protein powder, simply substitute the ½ cup of protein powder with an equal amount of all-purpose flour. This will change the nutritional profile, reducing the protein content and resulting in a softer, more classic blondie texture. For vegan protein-free blondies, use maple syrup at the higher end of the range for sweetness.
How should I store vegan pumpkin blondies?
Store leftover vegan pumpkin blondies in an airtight container at room temperature for up to one week. For longer storage, you can freeze individual squares wrapped in plastic wrap in a freezer-safe bag for up to three months. Allow the blondies to cool completely in the pan before slicing to ensure they set properly.
Vegan Pumpkin Blondies (high-protein, oil-free)
Vegan Pumpkin Blondies (high protein, oil free) I personally love a dessert that works as hard as I do. These vegan pumpkin blondies are soft, warmly spiced, and naturally sweetened, and each one delivers 9 grams of protein without a single drop of oil.
- Total Time: 35 min
- Yield: 9 blondies 1x
Ingredients
1 cup pumpkin puree, not pumpkin pie mix
¼–⅓ cup pure maple syrup
½ cup dairy-free milk
¼ cup tahini
1 teaspoon vanilla extract
1 cup flour
½ cup vanilla protein powder, or sub with ½ cup flour (I like to use a mix of 1 scoop plain protein powder + 1 scoop vanilla)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup dark chocolate chips, plus 1-2 tablespoons for topping
½ teaspoon salt
Instructions
1-Preheat the oven to 350°F then line: Preheat the oven to 350°F then line an 8×8-inch baking dish with parchment paper.
2-In a large bowl, combine 1 cup: In a large bowl, combine 1 cup pumpkin puree, ¼-⅓ cup pure maple syrup, ½ cup non-dairy milk, ¼ cup tahini, and 1 teaspoon vanilla extract. Whisk vigorously until smooth, with no lumps remaining.
3-To the bowl, add 1 cup flour,: To the bowl, add 1 cup flour, ½ cup protein powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Fold together until a batter begins to form. The batter will be thick but that’s to be expected. Fold in the chocolate chips until combined.
4-Transfer the batter to the lined baking: Transfer the batter to the lined baking dish. Using a rubber spatula, press the batter out and down to spread it across the dish. It doesn’t have to be perfect as it will spread some during baking. Top with 1-2 tablespoons chocolate chips then bake in the oven for about 25 minutes, until golden and firm in the center. Allow to cool for at least 20 minutes before using the parchment paper to lift out of the baking dish.
5-Slice into 9 or 12 squares then: Slice into 9 or 12 squares then serve and enjoy! Leftovers can be stored in an airtight container for up to 1 week.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 25 min
- Method: bake
Nutrition
- Calories: 186kcal
- Sugar: 8g
- Sodium: 218mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0.1mg
