- 2 and 1/3 cups of all-purpose flour
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of ground cinnamon
- 1 teaspoon of baking soda
- 3/4 teaspoon of kosher salt
- 1 cup of Earth Balance butter, room temperature
- 3/4 cup of organic vegan white sugar
- 3/4 cup of brown sugar
- 1 flax egg
- 2 teaspoons of pure vanilla extract
- 1-15 ounce can of pure pumpkin purée
- 2 cups of vegan white chocolate chips
- 3/4 cup of roughly chopped pecans
1. Preheat oven to 350′F. Line the bottom and sides of a 9 x 13-inch baking pan with parchment paper – leaving an overhang on all sides. Grease with non-stick cooking spray.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium-high speed until smooth. Beat in the flax egg and vanilla until combined. Beat in the pumpkin purée. Note: don’t worry if the mixture looks a bit curdled. It’s normal.
4. Reduce the speed to low and mix in the dry ingredients until just combined. Fold in the white chocolate chips and pecans.
5. Spread the batter evenly in a prepared pan. Bake until the edges begin to pul away from the sides of the pan and a toothpick inserted in the centre comes out with just a few moist crumbs attached (about 35 to 40 minutes). Cool completely in the pan.
Store in an airtight container for up to three days.
Yield: about 18 blondies
Source: adapted from My Baking Addiction (originally from Martha Stewart)