PUMPKIN BLONDIES

Published on: 10/12/2022
two pumpkin blondie brownies on a small orange plate
two pumpkin blondie brownies on a small orange plate

PUMPKIN BLONDIES

I cannot share recipes in October without at least one pumpkin recipe. Last year I did a savory recipe (here), so this year I am going with sweet — adding this favorite fall fruit to our chock-full of veggies. I made these pumpkin blondies gluten-free with coconut flour, replaced the butter with nonfat Greek yogurt, cut the sugar in half, and substituted chopped dark chocolate for double the amount of milk chocolate to make a little go a long way. These are moist and quite delicious. Be sure to cool in the pan.
Prep Time 20 minutes
Cook Time 30 minutes
cooling time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 24

Equipment

  • 9×13-inch baking dish

Ingredients
  

  • 2 ½ cups coconut flour you could also use whole wheat pastry flour (not gluten-free or other gluten-free flours)
  • 1 Tablespoon pumpkin pie spice
  • 1 ½ teaspoons baking soda
  • 1 teaspoon Kosher salt
  • 1 cup nonfat Greek yogurt
  • 1 cup granulated sugar
  • 1 large egg
  • 1 ½ cups pumpkin puree
  • 1 Tablespoon vanilla extract
  • ½ cup dark chocolate chips chopped fine
  • nonstick cooking spray

Instructions
 

  • Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  • In a large bowl, combine the yogurt, sugar, egg, pumpkin puree, and vanilla.
  • Slowly add in the flour mixture and mix until combined. Fold in the chopped chocolate chips with a rubber spatula. Spread evenly into the prepared baking dish.
  • ​Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish. Cut into squares and enjoy! Makes 24 servings.

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