These Pumpkin Blondies are a healthier take on a seasonal fall treat.
Sweet and spicy and everything nice(y?) is the name of the game with these fall-inspired pumpkin blondies.
As much as I love a good brownie, I’ve always had a soft spot for blondies. Hitting the sweet spot between a brownie and a cookie, this recipe has skyrocketed to the top of my list of favorite treats I’ve made this fall. The combination of sweet, earthy pumpkin and the warming spices feels like a cozy hug when the weather starts to turn cool.
Pumpkin is an incredibly versatile ingredient, and honestly, it deserves more than just being the star of the occasional pie or latte. Not only is it delicious in so many applications, but it’s also packed with good-for-you nutrients, so maybe you don’t actually have to feel so guilty about indulging in these blondies. I’m just saying.
Either way, if you’re looking for the perfect treat to bring to your next gathering—maybe a Halloween party or Friendsgiving—or just something to snack on while binge-watching your favorite show, these pumpkin blondies are it.
Are These Pumpkin Blondies Healthy?
While there are many ingredients in these pumpkin blondies that you can feel good about, they are still a dessert intended to be enjoyed in moderation. But, that said, here are the benefits: Almond butter is a good source of protein and healthy fats, while coconut flour contains plenty of fiber. And let’s not forget the start ingredient: the pumpkin. Pumpkin is a superfood rich in beta-carotene and fiber.
These blondies are also naturally gluten-free, dairy-free, Paleo-friendly, and vegan.
The Beauty Of Pumpkin Pie Spice
Pumpkin pie spice is a quintessential ingredient of fall baking. It’s a spice blend that includes a mix of cinnamon, nutmeg, ginger, and cloves; sometimes, you’ll also find it with allspice or cardamom. When you take a bite of pumpkin pie, or most other pumpkin-centric desserts, this spice blend is what’s usually responsible for the warm, cozy, slightly earthy flavors that just scream fall.
How Do I Store Leftovers?
Store your leftover pumpkin blondies in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, keep them in the fridge for about a week. You can also freeze them for up to 3 months.
Serving Suggestions
‘Tis the season for all things pumpkin. I recommend becoming the favorite fall baker in your friend group by learning to make a batch of Pumpkin Spice Magic Cookie Bars, Pumpkin Muffins, and Pumpkin Lava Cakes.
Ingredients
- 3/4 cup creamy almond butter
- 3 tablespoons pure maple syrup
- 2/3 cup pure canned pumpkin
- 1/2 cup coconut sugar firmly packed
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon apple cider vinegar
- 1/4 cup + 2 tablespoons coconut flour sifted, 31 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 tablespoon pumpkin pie spice
- 3 tablespoons almonds finely chopped
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line the bottom of an 8×8-inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. These bars are very moist and dense, and you need to get them out of the pan carefully. If you want this to be super easy, you can leave an overhang of parchment paper so you can lift them out of the pan to cut once they are cooled.
- In a large, microwave-safe bowl, melt the almond butter with the maple syrup until the almond butter is creamy, about 1 minute. Don't like microwaves? You can melt them together on the stove instead.
- Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
- Beat the coconut sugar, vanilla, and apple cider vinegar into the almond butter mixture until well combined.
- Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
- Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
- Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Since these blondies are dense, you need to cook them low and slow. Resist the urge to check them before the time is up, or they will deflate. Make sure they are completely cooled before cutting into the bars. If you want them to be a little firmer, then let them completely cool in the refrigerator.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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