Once you buy your first can of pumpkin, the air automatically gets crisper and you immediately reach for boots and sweaters…oh, is that just me? Well either way, once you OPEN your first can of pumpkin it does mean that multiple recipes must be made as you don’t want to waste this liquid gold!
The first of many pumpkin based recipes come are these pumpkin blondies. Soft and pillowy, with an even distribution of chocolate chips and the perfect hint of pumpkin and fall spices. These are a variation of my original blondies which can be found on my page and Instagram and are a perfect alternative to chocolate chip cookies!
Now, I love baking with pumpkin because of how versatile it is. You can make this puree sweet and savory as it has a pretty neutral base, and it can be substituted for most fats in a 1:1 ratio!
In this recipe, originally it calls for butter and applesauce as the fats, and I used pumpkin and peanut butter instead!
These blondies come together in one bowl, my favorite type of recipes, and are baked in under 30 minutes, which means in under an hour you have an amazing, guilt free treat to eat all week, or freeze for later!
1 cup whole wheat flour
1/2 cup peanut butter
1/4 cup pumpkin puree
1/2 cup coconut sugar
1/4 cup almond milk
pinch of salt
1/2 teaspoon baking soda
1 tablespoon vanilla
1/2 cup dark chocolate chips
Beat the pumpkin, peanut butter, and coconut sugar together until creamy
Add in the egg, milk, vanilla extract and continue beating until smooth
Add in the baking soda, salt and whole wheat flour and mix until incorporated
Using a spatula fold in the chocolate chips
Line a 8x8 pan with parchment paper and bake at 350 for 25 minutes or until set in the middle