Pumpkin Spice Blondies

Name: Pumpkin Spice Blondies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9
Ingredients: 1 Cup all-purpose flour.; ½ 15 oz Can of pumpkin puree. About 1 cup.; ¾ cups of melted coconut oil or vegan butter.; 2 Flax eggs.; 1 Tsp of ground cinnamon.; 1/3 Tsp of ground ginger.; ¼ Tsp of ground cloves.; 1 Tsp of salt.; ½ Cup of organic coconut sugar. You can also use regular sugar.; ½ Tsp of baking powder.

November 16, 2016 by Idriss 43 Comments

Jump to Recipe Print Recipe

Share21

Pin6K

6K Shares

November, the month 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!

Back Story:

I’m going to be upfront with you, up until this year, 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.

Pumpkin Spice latte, Pumpkin pancakes, Pumpkin cheese cake, Pumpkin Pie, Pumpkin cupcakes, pumpkin loaf cakes, pumpkin brownies and of course Pumpkin spice blondies.

You get it; the list goes on and on and on. The number of things that you can do with pumpkins is truly stunning. I know what you are thinking, if pumpkins are truly that amazing, why do we 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.

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!

I know what you are thinking: No, Idriss. It’s seasonal, it’s that time of the year were we harvest squash and we have a ton of pumpkins. True, but we still use canned pumpkins for most of our recipes, so that argument is not really valid.

However, I do not want you to get me wrong here. I am a big fan of this humble squash. Mostly because of my girlfriend Léa who insisted that on the fact that I was missing out. She made me an outstanding Pumpkin Spice Latte and I was totally sold on pumpkins.

The Pumpkin Spice blondies:

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

4.91 from 10 votes