Pumpkin Blondies

My pumpkin blondie recipe yields soft, chewy bars with pumpkin spice flavor and half-melted chocolate chips studded throughout. The best part? They’re completely grain-free! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 139kcal

Author Arman Liew

Ingredients

3/4 cup Pumpkin puree
1 cup almond butter
1/4 cup maple syrup
1 large egg
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chocolate chips or a chopped chocolate bar

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
In a large mixing bowl, add the almond butter, pumpkin puree, maple syrup, egg, baking soda, pumpkin pie spice, vanilla extract, and salt. Fold through the chocolate chips.
Transfer the batter to the lined pan and spread it out in an even layer. Top with extra chocolate chips and bake for 25 minutes or until the edges are golden brown.
Let the blondies cool for 10 minutes in the pan before slicing and serving.

Video

Notes

TO STORE: Store leftover bars in an airtight container at room temperature for up to two days or in the refrigerator for up to two weeks.

TO FREEZE: Wrap the blondies in plastic wrap and place them in a freezer-safe container. Freeze them for up to six months.

Nutrition