Pumpkin Blondies

Pumpkin Blondies 2

Pumpkin season is going strong! I have been dreaming all things pumpkin as of late! I have been making these blondies for several years and have tweaked the recipe enough to make them just right. These blondies are sweet with just the right amount of spice. You can leave out the chocolate chips and sprinkle the top with just nuts if you like OR you can leave out the nuts and sprinkle with chocolate chips – either way is delicious, but I like adding both for extra goodness! My family devoured these blondies in no time flat…these treats are one of our favorite ways to eat our vitamin A! Enjoy!

Pumpkin Blondies 3

Pumpkin Blondies 4

1/2 cup applesauce mixed with 1 teaspoon baking powder

3 tablespoons Earth Balance spread, melted

1 tablespoon honey

1 tablespoon maple syrup

1 cup coconut sugar

1/2 cup canned pumpkin

1 teaspoon vanilla

1 1/2 cups gluten-free flour

1 1/2 teaspoons guar gum or xanthan gum

1 tablespoon flaxseed meal

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

chopped pecans and Enjoy Life mini-chocolate chips

Preheat oven to 350 degrees. Lightly coat a 13x9x2-inch pan with coconut oil or line with parchment. Set aside. In a large mixing bowl beat applesauce mixture, melted Earth Balance spread, honey, and maple syrup with an electric mixer on medium speed until combined. Add coconut sugar and beat until smooth. Add pumpkin and vanilla beating until combined. In a medium bowl combine flour, guar gum, flaxseed meal, baking powder, salt, cinnamon, baking soda, nutmeg, and allspice. Add to wet ingredients, beating just until dry ingredients are moistened. Spread batter in prepared pan. Sprinkle with pecans and chocolate chips. Bake for 20 to 22 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into squares.

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