The best moist and chewy pumpkin blondie bars bursting with chocolate chips and made gluten free and vegan.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: blondies, healthy pumpkin bar, pumpkin bar recipe, pumpkin bars, pumpkin spice
Servings: 16pumpkin bars
Calories: 144kcal
Author: Ciarra Siller
Equipment
hand mixer or stand alone mixer
8x8" baking pan
Ingredients
3 tbsp water
1tbspflax meal
½cupvegan butterroom temperature
½ cup + 2 tbsporganic light brown sugarpacked
¾cuppumpkin pureecanned or homemade
2tspvanilla extract
1 ¼ cupgluten free baking flourmeasure for measure
1tsppumpkin pie spice
¾tspbaking soda
⅛tspsalt
½cupvegan chocolate chips
Instructions
Preheat the oven to 350 F and prepare a 8x8 inch baking pan with parchment paper or non-stick spray.
In a small bowl, stir together the flax meal and water and then set it aside to gel for 5 minutes. Meanwhile, beat together the vegan butter and brown sugar until light and fluffy. Add in the pumpkin, vanilla and flax meal and mix until well combined.
Next, add in the flour, spice, baking soda and salt and stir until no dry spots remain. Fold in the chocolate chips reserving a handful for topping. Transfer the batter the prepared pan and spread it out in an even layer. Top with remaining chocolate.
Bake the pumpkin bars for 18-22 minutes and golden brown. Let cool completely before cutting into 16 squares and serving.
Notes
These bars are best if stored at room temperature in an airtight container for up to 4 days.