{"id":772,"date":"2025-01-23T20:06:25","date_gmt":"2025-01-23T20:06:25","guid":{"rendered":"https:\/\/khetwise.com\/blog\/pumpkin-blondies\/"},"modified":"2025-01-23T20:06:25","modified_gmt":"2025-01-23T20:06:25","slug":"pumpkin-blondies","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/pumpkin-blondies\/","title":{"rendered":"Easy Pumpkin Blondies (1 Bowl and Oh SO Tasty!)"},"content":{"rendered":"

With almond or oat flour and pumpkin puree, these delicious pumpkin blondies are also better for you than traditional blondies! These simple, one bowl cookie bars can be whipped up in under 10 minutes and are always a crowd pleaser.<\/p>\n

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Jump to recipe<\/a><\/div>\n<\/div>\n
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Butternut Squash vs. Pumpkin<\/h2>\n

Every year, we grow a lot of butternut squash. This year we harvested over 150 on our farmstead! So, I\u2019m always looking for creative ways to put them to use. While the recipe name is pumpkin blondies, I actually make these bars with butternut squash puree<\/a>.<\/p>\n

In fact, canned pumpkin from the store is typically made from winter squashes like butternut and hubbard because their thick, creamy texture is perfect for desserts. But don\u2019t worry, you can use either homemade pureed winter squash, or canned pumpkin puree in this recipe!<\/p>\n

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The Beauty of Blondies<\/h2>\n

While cookies are great, I much prefer blondies. They are way easier to make and they give that delicious, thick and fudgy, ooey gooey texture. A few other of our favorite cookie bar variations are this thick and fudgy cookie cake<\/a> or these sourdough cookie bars with oatmeal<\/a>.<\/p>\n

For something a little different and more nutritious than the standard cookie bar, I do love these pumpkin blondies. The pumpkin compliments these blondies giving them the perfect taste of pumpkin spice without being overpowering and using oat or almond flour makes them dense and fudgy.<\/p>\n

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Pumpkin Blondies Ingredients & Substitutions<\/h2>\n

Oat or Almond Flour \u2013<\/strong> Both of these options work well in this recipe. To make oat flour, just blend the oats in a blender until they are a fine, flour texture. I prefer to use One Degree<\/a> gluten and glyphosate free oats. For a grain free option, almond flour works great as well!<\/p>\n

Brown Sugar \u2013<\/strong> Sucanat or coconut sugar are great substitutes that also provide more nutrients. We like to buy sucanat<\/a> in bulk from Azure Standard.<\/p>\n

Baking Soda<\/strong><\/p>\n

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Cinnamon \u2013<\/strong> You could also substitute pumpkin pie spice.<\/p>\n

Sea Salt<\/strong><\/p>\n

Pumpkin Puree \u2013<\/strong> Canned pumpkin will work or you can make your own using winter squash, like butternut.<\/p>\n

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Egg \u2013<\/strong> I haven\u2019t tried making this recipe with an egg substitute.<\/p>\n

Butter or Coconut Oil<\/strong><\/p>\n

Chocolate Chips<\/strong><\/p>\n

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How To Make Pumpkin Blondies<\/h2>\n

In a medium sized mixing bowl, add dry ingredients (almond or oat flour, brown sugar, baking soda, cinnamon, and sea salt). <\/p>\n

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Then add wet ingredients (pumpkin puree, egg, and melted butter or coconut oil) directly to the bowl with the dry ingredients.<\/p>\n

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Mix until fully incorporated and fold in chocolate chips, reserving a handful for sprinkling over the top.<\/p>\n

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Pour batter into a greased 8×8 baking pan. Sprinkle a handful of chocolate chips evenly over the top.<\/p>\n

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Bake at 350\u00b0F for 25-30 minutes.<\/p>\n

How to store Pumpkin Blondies?<\/h3>\n

These can be stored on the counter in an airtight container for a day or two but we prefer to keep them in the fridge. Refrigerating them makes them extra fudgy and less cake like. They will store well in the refrigerator for 3-5 days. <\/p>\n

For long term storage, pumpkin blondies freeze really well. Simple remove from freezer and thaw before eating. They can be warmed if desired.<\/p>\n

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Pumpkin Blondies Recipe<\/strong><\/h2>\n

Yield: 9-12 bars<\/h4>\n

Ingredients:<\/strong><\/h3>\n

– 1-\u00bc cup almond or oat flour
– 2\/3 cup brown sugar
– 1 tsp baking soda
– 1 tsp cinnamon
– \u00bc tsp sea salt
– \u00be cup pumpkin puree (canned or fresh)
– 1 egg (room temp)
– \u00bd cup butter or coconut oil, melted
– \u00bd cup chocolate chips<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Preheat oven to 350\u00b0F.<\/p>\n

2. In a medium sized mixing bowl, mix dry ingredients (almond or oat flour, brown sugar, baking soda, cinnamon, and salt).<\/p>\n

3. Add wet ingredients (pumpkin puree, egg, and melted butter or coconut oil) to the same mixing bowl and combine the wet ingredients with the dry ingredients.<\/p>\n

4. Fold in chocolate chips, reserving a handful for sprinkling over the top.<\/p>\n

5. Pour batter into greased 8×8 baking pan. Sprinkle chocolate chips evenly over the top of the pumpkin blondies.<\/p>\n

6. Bake for 25-30 minutes.<\/p>\n

Serve and enjoy!<\/p>\n

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For more of our favorite pumpkin recipes:<\/strong><\/p>\n