Pumpkin Blondies
These moist, chewy pumpkin blondies are packed with rich dark chocolate and bursting with fall flavor. Easy to make and naturally gluten-free, they're the perfect autumn treat for any occasion.
Servings: 16 squares
Ingredients
Wet Ingredients
- 2 large eggs
- 1/3 cup smooth peanut butter
- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
Dry Ingredients
- 1 1/2 cups oat flour
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp pumpkin pie spice
- 3/4 cup dark chocolate roughly chopped
Instructions
- Preheat the oven to 350F and line an 8”x8” square pan with parchment paper.
- In a large bowl, whisk together all the wet ingredients.
- In a smaller bowl, combine oat flour, brown sugar, baking soda, salt, and pumpkin pie spice.
- Slowly mix the dry ingredients into the wet ones until a thick batter forms.
- Finally, fold in the chopped chocolate, leaving some to sprinkle on top.
- Transfer the batter into the baking pan, level it out, and sprinkle with the remaining chocolate.
- Bake in the oven for 23-26 minutes until it sets in the center.
- Let it cool down inside the pan, cut it into squares, and serve.
Nutrition
Serving: 1 square (2 oz) | Calories: 169kcal | Carbohydrates: 22g | Protein: 4.1g | Fat: 7.5g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.6g | Cholesterol: 24mg | Sodium: 117mg | Potassium: 184.5mg | Fiber: 2.2g | Sugar: 12g | Calcium: 32mg | Iron: 1.8mg