My Plant-Based Week
My Plant-Based Week

Pumpkin Almond Butter Blondies

When fall weather comes, I become obsessed with all things pumpkin. I put pumpkin puree in everything from soup to pancakes to desserts. When I created this recipe, I had a particular result in mind. I named these bars "blondies" because I intended for them to be dense, rich and chewy...the way a traditional blondie comes out.


As baking is not my strong suit when it comes to recipe creation, I was really winging it on this one and what came out of the oven was NOT what I had intended. At all.


But oh my goodness, were they delicious!



First, the smell of baking pumpkin, cinnamon and ginger was so intoxicating I was tempted to pull the bars out of the oven early and eat the warm, gooey dough with a spoon. Think I'm kidding? Hah! You obviously don't know me very well!


Second, once the bars came out of the oven and were cooled and drizzled with my Orange Maple Glaze, they looked so pretty and absolutely delectable. 


I was disappointed as I cut into them because instead of being dense and thick, the bars cut like a very moist cake. I had a moment of just utter despair but then I popped one into my mouth.

Incredibly moist, lighter than intended and bursting with spice, these "blondies," though incorrectly named, were beyond good, bordering on life-changing.


My family went nuts over them and I took a plate into work and then lasted about 10 minutes. Okay, so not really a blondie but still a win in my book!


So, it just goes to show that sometimes we might not get what we want but end up with something even better! Let me know if you try these bars and if you like them!






Pumpkin Almond Butter Blondies

Prep time: 20 minutes  Cook Time: 30-35 minutes  Yield: 34-42 bars
2 tbs ground flax seed
6 tbs water
1 1/2 cups raw almonds, ground into meal
3/4 cups gluten-free flour blend
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp fine grain sea salt
1/2 cup coconut oil
1/2 cup almond butter
1 1/4 cup pumpkin puree
1 cup packed organic light brown sugar
1/4 cup natural cane sugar
1 1/2 tsp pure vanilla extract
1. Preheat oven to 350 degree. Line a 9x13 baking pan with parchment paper. Mix the flax seed and water and set aside to thicken.
2. Place the almonds into the bowl of a food processor fitted with and S-blade and process into a fine meal. Combine the almond meal and next four ingredients in large mixing bowl, using a whisk to combine well.
3. In a medium sauce pan, melt the coconut oil and almond butter over medium-low heat, stirring frequently until completely combined and there are no solid pieces of coconut oil. Remove from heat and add the sugars, pumpkin puree and vanilla. Mix well and pour over the dry ingredients.
4. Mix the wet and dry ingredients together until completely combined then pour the mixture into the prepared pan. Bake for 30-35 minutes until the edges are golden and the center is firm to the touch.
5. Allow to cool completely on a wire rack before cutting into bars. I typically go for 2-inch bars and get about 42 bars. You can frost or drizzle them with my Orange Maple Glaze or leave them as they are. Store in an airtight container at room temperature for up the 3 days or in the freezer for up to 1 month.



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Hi! I'm Milissa and my passions are healthy, mostly-plant-based food, saving money, enjoying my family, living in grace and honoring God.

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