5 from 36 votes
Pumpkin Blondies
Pumpkin Blondies blend creamy almond butter, pure pumpkin, and coconut sugar with warming spices like cinnamon and pumpkin pie spice for a moist, dense bar with a tender crumb. Coconut flour helps provide structure while apple cider vinegar and baking soda offer a light lift. These bars are flavored with vanilla and subtly sweetened with maple syrup, finishing with chopped almonds for a bit of crunch. They require careful handling due to their moist texture but offer a seasonal twist on a classic blondie.
Prep Time
15 mins
Cook Time
55 mins
Additional Time
5 mins
Total Time
1 hr 15 mins
Servings:
16
Calories:
115 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup almond butter creamy
- 3 tablespoons pure maple syrup
- 2/3 cup canned pumpkin pure
- 1/2 cup coconut sugar firmly packed
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon apple cider vinegar
- 1/4 cup + 2 tablespoons coconut flour sifted, 31 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 tablespoon pumpkin pie spice
- 3 tablespoons almonds finely chopped
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line the bottom of an 8x8-inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. These bars are very moist and dense, and you need to get them out of the pan carefully. If you want this to be super easy, you can leave an overhang of parchment paper so you can lift them out of the pan to cut once they are cooled.
- In a large, microwave-safe bowl, melt the almond butter with the maple syrup until the almond butter is creamy, about 1 minute. Don't like microwaves? You can melt them together on the stove instead.
- Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
- Beat the coconut sugar, vanilla, and apple cider vinegar into the almond butter mixture until well combined.
- Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
- Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
- Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Since these blondies are dense, you need to cook them low and slow. Resist the urge to check them before the time is up, or they will deflate. Make sure they are completely cooled before cutting into the bars. If you want them to be a little firmer, then let them completely cool in the refrigerator.
Cup of Yum
Nutrition Information
Calories
115kcal
(6%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.001g
(0%)
Sodium
82mg
(3%)
Potassium
140mg
(3%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1590IU
(32%)
Vitamin C
0.5mg
(1%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 115
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Sodium | 82mg | 3% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1590IU | 32% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.