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Everyone loves sweet, gooey pumpkin blondies. These homemade pumpkin blondies are loaded with healthy pumpkin puree.
Pumpkin blondies are pumpkin bars minus the frosting. They’re quick and easy treats to make, and the warm and cozy flavors of pumpkin spice and pumpkin flavor come through really well. You can even customize these with your own mix-ins.
Are Blondies The Same As Brownies?
Blondies are the same as brownies, just minus the chocolate. You can certainly add chocolate chips, but the overall chocolate flavor that makes a brownie a brownie is not there.
Are Blondies Meant To Be Gooey In The Middle?
Blondies are meant to be any consistency you prefer. If you like them gooey in the middle, then you’ll want to undercook them ever so slightly. If you want them firmer, you’ll want to fully cook them until the center is as cooked as the outer edges.
The texture of these particular blondies isn’t gooey, but it’s definitely very soft and a little chewy.
Which Pumpkins Are Edible?
While most pumpkins are edible, some are better than others. Technically, the Jack-O-Lantern pumpkin is edible. But it’s not very tasty and tends to be more stringy. Sugar Pie Pumpkins are generally considered the best for cooking and baking. That said, you can certainly use canned pumpkin puree for this recipe. It’ll save you the trouble of cooking fresh pumpkins. Just be sure you get pumpkin puree and not pumpkin pie filling.
Can I Use An Electric Mixer To Make These?
You can! Just use a slow to medium speed. You don’t want to over-mix the batter.
- Chopped pecans
- 1 teaspoon ground cinnamon
- White chocolate chips
- Bigger chocolate chunks instead of chips.
- ½ tsp. ground ginger for extra kick.
- ½ tsp. group nutmeg for depth of flavor.
- ¼ teaspoon ground cloves for extra depth of flavor.
- Butterscotch chips, if you don’t mind the processed ingredient.
About The Ingredients
Oat flour – Use gluten-free if needed.
Coconut sugar – Sucanat works too. Even monk fruit will work here.
Virgin coconut oil – Melted. You want to use virgin oil so it solidifies as it cools.
Pumpkin puree – Canned or homemade. If canned, make sure it’s pumpkin puree and not pumpkin pie filling.
Eggs – Room temperature works best, but chilled are fine. You can also use flax eggs for a vegan option.
Pure vanilla extract – The real stuff. Not vanilla flavoring. You can use up to 2 teaspoons vanilla extract if you like.
Pumpkin pie spice – Store bought, or make your own. The spice level in these is mild to medium. If you want a truly strong pumpkin spice flavor, use a full tablespoon pumpkin pie spice.
Salt – I used pink Himalayan salt, but you can use whatever you normally bake with.
Dark chocolate chips – Optional.
Chopped nuts – Or other mix-ins of your choice – Optional.
Butter – For oiling the baking dish. You can use unsalted butter if you wish. I used vegan butter.
How To Make Pumpkin Blondies
Preheat your oven to 350°F (175°C). Butter an 8×8-inch (20×20 cm) baking pan and set aside.
Gather and measure all your ingredients.
In a large bowl, combine the dry ingredients. The oat flour, pumpkin pie spice, salt, coconut sugar, chocolate chips, and walnut pieces (if using). Whisk well to remove any lumps.
Then mix and fold in all the wet ingredients. Whisk in the melted coconut oil, eggs, pumpkin puree, and vanilla extract until well combined.
Transfer the blondie batter to the prepared baking pan and spread it evenly. Bake in the preheated oven for approximately 30-35 minutes. A toothpick should come out with some moist crumbs attached.
Allow the blondies to cool in the pan for about 30 minutes, then cut and serve.
Store these in the fridge in an airtight container for up to 5 days.
If packed well, these can be stored in the freezer for up to 4 months.
These are best reheated in the microwave. You can reheat them in the oven, but you run the risk of burning the edges or drying them out.
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Pumpkin Blondies Recipe
Pumpkin Blondies Recipe
- 1 cup oat flour (gluten-free if needed)
- 1 cup coconut sugar (or Sucanat)
- ½ cup melted virgin coconut oil
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 tsp. pumpkin pie spice
- ¼ tsp. salt
- ½ cup dark chocolate chips
- ½ cup chopped walnut pieces
- Preheat your oven to 350°F (175°C). Butter an 8×8-inch (20×20 cm) baking pan and set aside.
- In a large mixing bowl, combine the oat flour, pumpkin pie spice, salt, coconut sugar, chocolate chips, and walnut pieces (if using). Whisk well to remove any lumps.
- Then, add the wet ingredients. Whisk in the melted coconut oil, eggs, pumpkin puree, and vanilla extract until well combined.
- Transfer the blondie batter to the prepared baking pan and spread it evenly.
- Bake in the preheated oven for approximately 30-35 minutes. A toothpick should come out with some moist crumbs attached.
- Allow the blondies to cool in the pan for about 30 minutes, then cut and serve.