I highly recommend adding pumpkin and squash purée into baked recipes. 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.
- 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.