Pumpkin Blondies

5 from 1 vote

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.

Some have noted that their batter is runny. You can start with ¼ cup of pumpkin puree and if the batter is too thick add a bit more, but no more than the ½ cup that the recipe calls for. Another option is to add some coconut flour to the batter to thicken it (see comments).

Another way to thicken the batter and reduce the sweetness a bit is to bring down the sweetener by one or two tablespoons. It's still sweet enough but I wouldn't go beyond that.

Servings: 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, or until a toothpick inserted in the center comes out clean.
Cool and slice. Store in the refrigerator for a few weeks.

Video

Nutrition