Spiced Pumpkin Blondies – VEGAN

Dear Foodiez,

Believe me, this carnivore is NOT going out of his way to avoid animal products.  Don’t get me wrong, I love animals, I love them roasted, I love them sauteed, I especially love a slow cooked pig ass in my crock pot!  That being said,  Colleen over at Sweet Swallows Baking can tame the most carnivorous carnivore with one taste of her vegan baking!  TRUST ME, I’m hooked.  These blondies were so popular at the Christmas Cookie Reviewz, well, partly because I kept walking yacking at anyone who’d listen about how good they were, but mostly, because they’re moist, chewy and bursting with flavor. 

Spiced Pumpkin Blondies
adapted from Vegan Cookies Take Over Your Cookie Jar
3/4 cup packed pumpkin
1/2 cup canola oil
1/2 cup dark brown sugar
2/3 cup granulated sugar
1/4 cup non-dairy milk (I prefer almond milk, but it doesn’t matter)
2 tsp vanilla
1 1/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/2 cup chopped pecans (optional)
1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees. Line an 8×8 metal pan with aluminum foil and spray with cooking spray, set aside. In a large bowl, combine pumpkin, oil, sugars, non-dairy milk and vanilla. Using a sifter, sift in the flour, baking powder, salt, and spices. Use a wooden spoon to mix until just incorporated. It’s very important not to over mix. Fold in the chocolate chips and pecans. Pour into prepared pan and smooth top. Bake for 28-32 minutes. Using a toothpick inserted into the center of the brownies, begin testing at 28 min. Brownies will be done when toothpick tests mostly clean. A few crumbles are OK. Take care not to over bake. Allow brownies to cool for at least 30 minutes to allow texture and flavors to develop. Makes 9-12 brownies.