Easy Pumpkin Blondies
Easy Pumpkin Blondies
These easy pumpkin blondies are one of my favorite fall pumpkin desserts! In my opinion, blondies are already the perfect treat, and adding pumpkin to them makes them even better!
Are you excited for all of the pumpkin recipes I have coming your way this fall?!
These easy pumpkin blondies are one of my favorite fall pumpkin desserts! Blondies are basically the best of both worlds: you get the rich, buttery-ness of a cookie crossed with the soft texture that we love in a brownie. In my opinion, blondies are already the perfect treat, and adding pumpkin to them makes them even better!
What do these pumpkin blondies taste like?
Imagine if a sugar cookie had the texture of a brownie–that’s what a blondie tastes like! Add in some tasty pumpkin and lots of white chocolate chips, and you get these irresistible homemade pumpkin blondies.
What are the ingredients for these pumpkin blondies?
To make these healthy pumpkin blondies, you’ll need:
Pumpkin puree. Be sure to use 100% canned pumpkin, NOT pumpkin pie filling.
Coconut oil. Will be our substitute for butter, which makes these blondies a bit healthier.
Vanilla. Adds lovely flavor!
Coconut sugar, or brown sugar. For sweetness.
All purpose flour. Holds our blondie together.
White chocolate chips. Added sweetness, and its taste pairs perfectly with the pumpkin.
How do you make these pumpkin blondies?
The full directions are below, but here’s the gist of how you make these healthy pumpkin blondies:
Mix the pumpkin, vanilla, and coconut oil together in a large bowl until creamy.
Add in the sugar and mix again until incorporated.
Sift in the flour, baking soda, and salt, and mix it gently until the dough forms.
Fold in the white chocolate chips.
Spread the cookie dough into the loaf pan so it’s flat.
Bake at 350 F for 15-20 minutes, until the center is set and the edges are a light golden brown.
Easy Pumpkin Blondies
Ingredients
- 1/4 c pumpkin puree
- 1/4 c coconut oil
- 1 tsp vanilla
- 1/2 c coconut sugar, or brown sugar, packed
- 1 c all purpose or gluten free flour (I like this brand)
- 1/4 tsp baking soda
- Pinch of salt
- 1 c white chocolate chips, chopped
Instructions
- First, line the bottom of a 9"x5" loaf pan with parchment paper.
- Mix the pumpkin, vanilla, and coconut oil together in a large bowl until creamy.
- Add the sugar, and mix again until incorporated.
- Sift in the flour, baking soda, salt, and mix gently until the dough forms.
- Fold in the white chocolate chips.
- Spread the dough into the loaf pan so it’s flat.
- Bake at 350 F for 15-20 minutes, until the center is set and the edges are a light golden brown.
- Best enjoyed warm. Serve with a drizzle of white chocolate sauce, and ice cream!
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!