ANOTHER vegan recipe... I am really starting to like this whole vegan thing. It gives me a bit of a challenge, adapting recipes so that they are completely vegan, and I LOVE a good challenge! This one turned out scrumptiously! I was trying to adapt a blondie recipe, but I wouldn't call these blondies, they have a moister, fudgy consistency (thanks to the pumpkin), but they retain that delightful chewiness with caramel undertones that blondies are so famous for. They don't have to be made vegan, so I included tips for making a regular version as well. The pumpkin flavor is just perfect for this time of year and who can say no to a little white chocolate? Not me!
Pumpkin White Chocolate Bars
Adapted from Coconut Blondie recipe by Brown Eyed Baker
1 cup all-purpose flour
1/8 teaspoon salt
4 ounces vegan "butter" (I used Earth Balance), softened to room temperature (or for non-vegan, use 4 ounces unsalted butter, melted and cooled to room temperature)
1 cup light brown sugar
1/4 cup pumpkin puree (NOT pumpkin pie filling)
1 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups vegan white chocolate chips (can buy them here, or use regular)
Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper and mist with non-stick spray (or butter, or grease).
Mix together butter, sugar, pumpkin puree, and vanilla until smooth. Add flour, salt and pumpkin pie spice.
Mix until combined.
Fold in white chocolate chips.
Smooth batter into prepared pan. Bake in preheated oven for 15-20 minutes, or until set but still a bit soft in the middle.