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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