Description
These pumpkin spice blondies are a cozy fall-inspired treat made with wholesome ingredients like pumpkin puree, nut butter, oat flour, and warm spices. They’re soft, chewy, gluten-free, refined sugar-free, and easily made vegan.
Ingredients
1/2 cup pumpkin puree
1/2 cup peanut butter or almond butter
1/4 cup pure maple syrup
2 tsp pure vanilla extract
1/2 cup oat flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix the pumpkin puree, nut butter, maple syrup, and vanilla extract until smooth.
- Add the oat flour, salt, baking soda, cinnamon, nutmeg, and cloves, and stir until just combined.
- Fold in the mini chocolate chips, if using.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 20–25 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean.
- Let the blondies cool completely in the pan before slicing into squares.
Notes
Swap peanut butter with almond, cashew, or sunflower seed butter as needed.
Chopped nuts like pecans or walnuts can be added for crunch.
Replace chocolate chips with white chocolate or dried cranberries for variation.
For extra spice, add a dash of ginger or allspice.
Store at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 140
- Sugar: 6g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
