Just four healthy ingredients are needed to whip up these soft, moist and fudgy blondies! Melt in your mouth and ready in just 15 minutes, these flourless pumpkin gingerbread blondies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly!
Before we get into today’s post, a HUGE thank you for all your lovely comments, emails and messages after yesterday’s post. It’s not the best time right now and working and sharing content has been my savior and a break from spending time over thinking. Thank you for your prayers for my grandma- It’s been much appreciated.
Cheers, hugs, handshakes and hi 5’s to all of you.
I never thought the gingerbread and pumpkin combination would work, but alas, it did.
Last year, I shared with you guys these epic fluffy Pumpkin gingerbread pancakes which happened by accident. I’d seen a slew of pumpkin pancake recipes, but wanted to do something a little bit difference. It’s amazing what the addition of some spices can do to give it that sweet/spicy kick which makes you want to take a sleigh ride.
Just kidding. It makes you want to sit on Santa’s lap and shimmy to Beyonce.
Just kidding. It makes you want to chase Taylor Swift dressed up as Ed Sheeran.
Just kidding. It makes you want to hula dance with Lilo and Stitch.
Just kidding. I’ll stop with these comparisons before embarrassing myself any further.
Safe to say, the pumpkin and gingerbread combination has become a quick favorite, thanks to said pancakes becoming my pancake of choice- Irrespective of season.
Last week, I was whipping up a batch of these microwave pumpkin English muffins and had around 1/4 cup or so left. I also had one borderline black banana. I was tempted to whip up another batch of these flourless chocolate brownies but thought to give it a pumpkin twist and omit the cocoa. I also thought to add some of the spice mix I used for the pancakes into the batter and voila- These beauties were born.
These healthy flourless pumpkin gingerbread blondies take minutes to whip up and only need four ingredients because let’s be real- Spices don’t count, unless they are girls singing ‘Wannabe’. These blondies are soft, melt-in-your-mouth delicious and fudgy. They are the perfect healthy (naturally) sweet treat or snack to have on hand- For those who don’t have a raging sweet tooth, you can appreciate the subtle sweetness, thanks to the banana.
These blondies are also naturally gluten-free, vegan, egg-free, paleo and grain-free! While they may seem undercooked whilst in the oven and once removed, once you let them sit for about 5 minutes, you’ll see them start to firm up.
Hack! While there is the temptation to eat these straight out of the oven, for the absolute BEST taste, I’d recommend refrigerating them and enjoying them later-Their texture is absolutely insane and even better. If you don’t believe me, ask Alexis. She even messaged me to confirm this statement.
Make these delicious, healthy four ingredient Flourless Pumpkin Gingerbread Blondies and then tell me what you want, what you really really want.
Healthy Flourless Pumpkin Gingerbread Blondies
- 3/4 cup mashed banana approximately 1 large
- 1/4 cup canned pumpkin
- 1/2 cup smooth almond or cashew butter sub for another nut butter or sunflower seed butter to keep it allergen-friendly
- 1 tablespoon gingerbread spice a mixture of nutmeg, allspice, cloves, cinnamon and ginger
- 1 tablespoon + granulated sweetener of choice optional*
- Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside.
- In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, pumpkin, nut butter, spices and optional and mix very well.
- Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
These are freezer friendly and although can be kept at room temperature, I love them straight from the fridge.
Pumpkin OR gingerbread? Well there are options…
Fluffy Pumpkin Gingerbread Pancakes
Copycat Starbucks Gingerbread Latte
Are you a fan of gingerbread?
Would you sit on Santa’s lap and shimmy to Beyonce to get what you want for Christmas? …Yes.
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You didnt think the combination of pumpkin and gingerbread would work… WHAT. Welcome to the basic life. and thank you for fueling my addiction. (Side note I have a hair appointment on Friday and just realized that all color descriptions are essentially starbucks drinks. Aka can i get caramel highlights, make it chocolate or a warmer espresso with a touch of cinnamon and perhaps a graham cracker ombre). I’m thinking about going pumpkin with gingerbread highlights no?
The texture on these is insane. And i love melt in yo mouth. Almost as much as i love you. Let’s connect soon 😀
Just lemme pin this first…
Right? I’m such a basic betch.
You need this. Pin me you pinteresting pickle.
Those comparisons made me laugh so hard! I love these blondies–they’re simple, fluffy and yummy!
Right? Thanks so much, Cassie!
Gingersnaps are the Hubby’s favorite cookie.
ooooooooo i wonder if the balls took precedence 😉
Oh many I can only imagine the amazing texture of these blondies!! I’d shimmy for Beyonce but sitting on Santa’s lap is questionable.
😀 YEEEEESSSS 😀
Yes, I love gingerbread. No, I would not shimmy on Santa’s lap. I hope all is well with your grandmother.
🙂 Thanks Linda. Mum flew out a few hours ago from Melbourne 🙂
These look great!
Thanks so much, Annie!
I love these flavor combinations! And no, I would NOT shimmy on Santa’s lap, but I would sit on his lap
with a big smile! Lol!
Hahahaha love it. Thanks Joanne!
I loooove gingerbread. Annnnd think I’ve learned a new category for your recipes: fridge-perfect. AKA perfect right outta the fridge. But I know you’d have a more creative name for it.
YES. Seriously this is F-perfect.
But… but… where’s the molasses?! I never think I’m a fan of gingerbread, and then the holidays come around and I eat my body weight in gingerbread things. And finish off an entire bottle of molasses 😆
That’s coming up m’dear. They were too overpowering in this!
How do all of these ingredients stay together? I imagine this turning out a big sloppy mess. Only asking because I’d love to make it but don’t want it to turn out to be a fail.
Hi Liz! They stay together because of the combination of ingredients, but they aren’t the kind of bars you can just whip out of the oven and eat immediately- You need to let them cool completely. They are also perfect eaten out of the fridge!
Is a ‘T’ a Tablespoon or a Teaspoon?
Hey Nikki! The T stands for tablespoon 🙂
We’re snowed in and looking for easy recipes to try. Hoping to do this one, but we have no cashew or almond butter. Would peanut butter or cookie butter work instead?
Hi Amy! Oh no- I hope you guys are safe! I would recommend peanut butter- While cookie butter is delicious, I think the extra additions in it might change up the texture 🙂
I can’t seem to find a ‘print friendly’ button…..is there one?
Hi Jess! It should be at the top corner of the recipe plugin 🙂
I made them and they extremely thin when I baked in a 9×9 pan. I used sunflower seed butter and forgot to melt it first but it mixed well. Is there a need to melt the butter? What size pan did you use?
Hi Kathy, you can use any sized pan- For thicker bars, use a small 4 x 6 pan.
I tried to make a 2nd batch and they do not resemble the texture in your pic at all. It must be that sunflower butter does not work well for this recipe. They come out much darker and the texture is like flan.
do you have any idea for a substitute for banana? I really can’t handle them but this looks great..