To continue with my pumpkin loving trend, I'm excited to share this recipe with you. Why? Well, for starters, these blondies are absolutely delicious! They are moist, packed with flavor, and extremely easy to make. Another bonus about them is they are gluten-free, vegan, paleo, and dairy free. So they accommodate a wide variety of dietary needs making them a versatile treat that's great for sharing.
Much of baking includes the use of eggs. But one of my goals in developing this pumpkin blondie recipe was to create an egg free version. By doing so, I am not only making them vegan friendly, but they also agree with those who simply cannot eat eggs. The chocolate chips are completely optional but make a yummy addition. The blondies are terrific on their own. If you want to add more variety to them, consider adding in some chopped nuts, raisins, shredded coconut, or anything else that speaks to you. It's all good!
This recipe is also interchangeable with another squash type purée such as butternut or delicata. You could even use sweet potato purée! No matter what you choose, these fall inspired bars are sure to be a favorite! Just a little prep work, a little baking, and then slice the blondies into 9 or 12 squares using a sharp knife. Now gobble up and enjoy :)
2 cups almond flour
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1 cup pumpkin purée
1 flax egg (1 Tbs flax + 3 Tbs water), can use regular egg for non-vegan
1/2 cup maple syrup
1/4 cup full fat coconut milk
1/4-1/2 cup chocolate chips (optional)
other optional add-ins:
swap chocolate chips for raisins
add chopped walnuts or pecans
1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.
2. In a large bowl, combine the almond flour, cinnamon, ginger, nutmeg, baking soda, and sea salt.
3. In a separate bowl, mix the pumpkin purée, flax egg, maple syrup, and coconut milk.
4. Combine the wet and dry ingredients. Then add the chocolate chips or other add-ins.
5. Spread the batter evenly into your baking pan. Bake for 35-40 minutes, or until toothpick comes out clean. Allow to cool, slice, and enjoy. Store them at room temperature in an air tight container for 2 days or in the refrigerator for up to 2 weeks.