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Pumpkin Blondies {grain-free}

(updated )

Pumpkin Blondies

I highly recommend adding pumpkin and squash purée into baked recipes, especially this variation of a brownie recipe. It lends sweetness and moisture, and can be used to replace some or all of another ingredient.

This recipe is based on my popular recipe for blondies, found on my site and in one of my cookbooks. I reduced a bit of the almond butter and replaced it with pumpkin purée (actually roasted butternut squash purée). I kept the amount of sweetener the same because the added sweetness from the pumpkin is very subtle and I'm also increasing the volume of the batter so I want to insure that I have enough sweetness in every bite.

And, the results...amazing! I love this as much if not more than my blondies recipes. But I'll let you be the judge.

A note on spices: I keep this to just cinnamon, but feel free to add the full array of traditional pumpkin spices, including nutmeg, ginger, and cloves for a spicier pumpkin blondie. See the recipe notes for the amounts to add.

Pumpkin Blondies
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5 from 1 vote

Pumpkin Blondies

To spice it up you can add ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ ground cloves.
Pumpkin seed butter, cashew butter, or peanut butter can be used to sub for almond butter, but they will change the flavor a bit.
Servings: 16 squares
Calories: 107kcal

Ingredients

  • ¾ cup almond butter creamy, roasted, and unsalted
  • ½ cup maple syrup or honey
  • ½ cup pumpkin purée, homemade or canned
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinmamon
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C, or gas mark 4).
  • Line an 8 inch x 8 inch (20.32 cm x 20.32 cm) baking pan with parchment paper, or grease it generously.
  • Add all the ingredients to a large bowl and mix until well blended.
  • Scoop the batter into the baking pan, and spread it across the pan. It will even out when it bakes.
  • Bake the pumpkin blondies for 20 minutes.
  • Cool and slice. Store in the refrigerator for a few weeks.

Nutrition

Calories: 107kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 131mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1209IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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    Recipe Rating




  1. Sue K. says

    5 stars
    Thank you for another simple and delicious recipe! Because my batter was runny due to runny almond butter and using maple syrup, I added 2 teaspoons of coconut flour. They baked up beautifully as 8 cupcakes.

    Reply

    • Erica says

      Great to hear! thanks for sharing what worked for you 🙂 I use maple syrup and it's never runny, fyi, so it will depend on your almond butter or other nut butter for sure. My almond butter is not runny and I use brands that don't add extra oil, so that might be the case with some runny batters. Cheers!

      Reply

  2. Karen says

    You say to spread it across the pan. I measured exactly and it is very runny. Is there any ingredient, like coconut flour, that is missing?

    Reply

    • Erica says

      Yes, spread it across the pan, it will be slightly gooey, not runny. Hmmm, is your almond butter runny? Or is the pumpkin puree runny?

      Reply

  3. Jan says

    What nut would be a good almond substitute since I'm allergic to them. Thanks

    Reply

    • Erica says

      Pumpkin seed butter, cashew butter, and peanut butter are good options. They will change the flavor a bit.

      Reply