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.
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.