Pumpkin Blondies

Don't worry, ads are not going to appear on your printed document!

5 from 3 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Pumpkin Blondies are an easy, healthier version of classic blondies with less sugar and using an unrefined sweetener and only wholesome ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-blondies/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: blondies

Calories: 175kcal

Author: Carine Claudepierre

Ingredients

1 cup Pumpkin Puree (note 1)
½ cup Peanut Butter (note 2)
½ cup Maple Syrup (note 3)
1 cup All-Purpose Flour (note 4)
½ teaspoon Baking powder for a fluffier less chewy texture (note 5)

Optional

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch pan with parchment paper. Slightly oil it and set it aside.
In a large mixing bowl, add pumpkin puree, fresh peanut butter, maple syrup, and all-purpose flour. For a less chewy, dense blondie, add the baking powder now. For pumpkin flavors, add the pumpkin pie spices.
Stir until the batter is smooth, stir in vanilla extract and chocolate chips if used, stir to incorporate.
Spread the batter in an even layer in the pan and bake in the center rack of the preheated oven for 25-28 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the blondies comes out clean.
Let the blondies cool down on a cooling rack for 20 minutes before slicing.

Notes

Note 1: This is not pumpkin pie filling. Pumpkin puree is made from 100% pumpkin. You can use homemade pumpkin puree or canned pumpkin puree.

Note 2: Make sure you use a fresh jar of nut butter that is drippy, not dry. Other options are tahini, almond butter, or sunflower seed butter for a nut-free option.

Note 3: Any liquid sweetener works, like agave syrup, coconut nectar, or sugar-free alternatives.

Note 4: Gluten-free all-purpose flour should work well, but I haven't tried it.

Note 5: Baking powder makes the blondies less chewy and dense. It's optional. Add it with the flour for a lighter texture.

Nutrition