Pumpkin Blondies {with Almond Flour}
Made with almond flour, these chewy, fudgy, soft Pumpkin Blondies are packed with fall spices and chocolate chunks
Servings: 10
Calories: 343kcal
Equipment
Ingredients
Wet ingredients
- 2/3 cup pumpkin puree
- 1/3 cup unsalted butter softened, vegan butter or coconut oil
- 1 egg Room temperature
- 1 egg yolk *
- 1 tsp Vanilla extract
Dry ingredients
- 1 1/4 cup almond flour packed, 160g
- 3/4 cup brown sugar coconut sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup chocolate chips
- 1 tsp baking powder
Instructions
- In a bowl, whisk together the almond flour, brown sugar, pumpkin pie spice, salt, and baking soda.
- Add the pumpkin puree, melted butter or vegan alternative, eggs and vanilla extract. Fold and gently combine all the ingredients.
- Fold in ¾ of the chocolate chips and pour into an 8x8 baking dish.
- Add the rest of the chocolate chips on top and a sprinkle of sea salt if desired.
- Bake at 350 F for 30 - 35 minutes or until a toothpick insert in the middle comes out clean.
Notes
Using an egg and one egg yolk in this recipe is to achieve the perfect soft and fudgy texture.
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 31g | Protein: 8g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 49mg | Sodium: 139mg | Fiber: 5g | Sugar: 21g