Autumn, the season of Thanksgiving, Thanksgiving Football, and of course pumpkins. People go crazy over pumpkins during this time and it’s understandable, pumpkin stuff is awesome. So you better be ready to get your bake on with these awesome Pumpkin Spice Blondies!
A Note From A Former Pumpkin Non-Believer:
TBH up until this a couple of years ago, I did not subscribe to the whole pumpkin seasonal craze.
I just didn’t get it, why would people all of the sudden want to put pumpkin in literally everything?
Seriously though, think about it, it is one of the strangest social phenomenon North-American society goes through. One month we’re like: Pumpkins, Nah … And on the following month: Pumpkins, Yay!
What turned it around and made me post a bunch of recipes since my initial disbelief?
Blame Lea. She insisted on the fact that I was missing out and made me an outstanding Pumpkin Spice Latte. Since then I’ve been totally sold on pumpkins.
Seriously since then we’ve made and eaten a ton of pumpkin recipes… Pumpkin spice latte… Pumpkin pancakes… Pumpkin cheese cake… Pumpkin Pie… Pumpkin cupcakes… Pumpkin loaf cakes… Pumpkin brownies…. and of course Pumpkin spice blondies.
The skeptics may still be thinking that if pumpkins are truly that amazing, it’s a bit weird most people only cook/bake with them in November. Why not use it the whole year? After all, canned pumpkins can last for a long time. That’s why they are called cans and not cants I guess.
Get it? Cans, cants? Whatever.
Now to the star of the show, that happens to be a blondie. I initially wanted to make pumpkin spice swirled brownies. As awesome as that idea sounds, I felt that the chocolate would completely over power the pumpkin spice mix.
What I wanted to achieve was to make a dessert/snack that would have that awesome pumpkin spice taste, to have a melty fudgy taste, with very little sugar, no dairy, no eggs and a little boost in fiber and important nutrients without having any ingredients that would steal the show from the pumpkin spice. No, I’m not asking for too much.
The recipe:
Here is how I proceeded to check each one of these boxes:
- Eggs: I used flax eggs instead. This one checks two boxes for me, as flax eggs are rich in nutrients and fiber!
- Butter: I replaced it with coconut oil; you can also use vegan butter or NON-Hydrogenated margarine.
- Fudgy texture: I have used only ½ cup of sugar in here. I used organic coconut sugar which is much better for you.
- Pumpkin spice: Easy breezy. I used half a can of organic pumpkin puree, some powdered cinnamon, ginger, ground cloves and a touch of nutmeg.
The end result:
Perfect, just look at this:
It’s not even close to be a compromise, this is an improvement. I ended up with soft and moist blondies that have a very distinct pumpkin spice flavor, not to forget that signature fudgy texture that we all love.
Fall in a bite.
I hope you guys will give this a go; it’s easy, fun and delicious. As always, don’t forget to subscribe to our blog and let us know how what you think of this recipe by leaving a comment!
Enjoy,
Idriss
The Pumpkin Spice blondies:
Pumpkin Spice Blondies
Ingredients
- 1 Cup all-purpose flour.
- ½ 15 oz Can of pumpkin puree. About 1 cup.
- 1/2 cup of melted coconut oil or vegan butter.
- 2 Flax eggs.
- 1 1/4 Tsp of ground cinnamon.
- 1/3 Tsp of ground ginger.
- ¼ Tsp of ground cloves.
- 1/4 Tps ground nutmeg
- 1/4 Tsp of salt.
- ½ Cup of organic coconut sugar. You can also use regular sugar.
- ½ Tsp of baking powder.
Instructions
- Preheat your oven to 375
- Start by mixing your flax eggs, melted coconut oil and sugar. Mix thoroughly.
- Add your pumpkin puree and all your spices, then mix.
- Now add your flour, salt and baking powder. Start mixing very slowly so you don’t make a mess.
- Once the mix is ready, move it to an 8x8 brownie pan (That you have previously covered with parchment paper).
- Bake for 35 to 40 minutes.
- Let completely cool down before you cut.
- Cut, serve and enjoy.
Notes
Cost per recipe : 8.78 $CA 6.50 USD The cost in U.S. $ is based on a conversion from Canadian dollars to U.S. Dollars. Broke Foodies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Palesa
November 16, 2016 at 20:30I’ve never understood the hype about pumpkin with americans, but the blondies look good, might actually make me want to bake them
Alina
November 18, 2016 at 14:24Oh, I love all things pumpkin so much! Especially if it can be converted into a healthy dessert – thank you so much for sharing this recipe, looks like a great option to try on a weekend 🙂
Carla Chadwick
November 18, 2016 at 15:05I’m making this for Thanksgiving. 🙂
One question: what size can should I use for the pumpkin? I assume it’s the small one (15 oz.), but I wanted to make sure. If that’s the case, I would use 7.5 oz. of pumpkin for this recipe, right? I’m going to be making multiple pumpkin recipes, so I’ll be buying larger cans.
Idriss
November 18, 2016 at 17:00Hey, Carla !
Yes it is the small can, so it would be 7.5 oz to 8 oz.
Enjoy
Carla Chadwick
November 18, 2016 at 17:17Thanks! 😉
Charlotte Burkholder
November 18, 2016 at 16:36I too was not a pumpkin spice person either. But have discovered this year that it is good.
Tamar
November 18, 2016 at 17:20these sound DIVINE!!! I need to try this recipe out, thanks so much for sharing!