Pumpkin Blondies

These pumpkin blondies make a great dessert alternative to classic pumpkin pie! This recipe takes an old favorite and makes it wholesome and seasonal with whole grain flour, raw sugars, pumpkin puree, dark chocolate and walnuts. 

  Pumpkin Blondies | Fake Food Free

I’m not quite sure when my pumpkin obsession started. Growing up my grandmother’s pumpkin pie recipe was always my favorite and I loved the pumpkin muffins my mom made. However, that is where my pumpkin experiences ended.

As far as the cheery winter squash goes, that was the extent of my using it. Not only that, but it was also restricted to a specific time of year, October through November.

Pumpkin Blondies | Fake Food Free

 

My pumpkin like turned to pumpkin love when we moved to Brazil. I honestly had no idea that other cultures were so good at using pumpkin until I began seeing all the different varieties at the farmer’s markets and the creative dishes on menus and buffets.

The pumpkins there were nothing like our standard Jack O’ Lantern and pie pumpkins in Kentucky. Some were dark green with deep ridges; others were bright orange, flat and round. There was candied pumpkin, pumpkin in pastas and roasted pumpkin topped with Gorgonzola as a side dish.

Fortunately, this year I’m starting to see some variation in pumpkin varieties in our area and I love it. To add to that, pumpkin is popping up in unexpected places, especially in my kitchen.

Now, I’m not breaking any pumpkin records with this recipe. It’s a sweet dessert made in autumn, yes. Pretty standard; but worth posting if you need an idea for something besides a quick bread or muffin.

I wish these had turned out a little chewier like traditional blondies, but I have yet to make a pumpkin baked good that doesn’t turn out a bit cakey. So call them, cake, bars or blondies, but whatever the name, call them good.

Pumpkin Blondies

 

Ingredients

1 cup white whole wheat flour
1/8 tsp baking soda
1/8 tsp salt
½ cup unsalted butter
2/3 cup mascavo or muscovado sugar
¼ cup Demerara or raw sugar
½ cup pumpkin puree
1 egg
1 tsp vanilla
2/3 cup dark chocolate chips
1/3 cup walnuts, chopped

Prep

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.

In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a medium sauce pan, melt the butter then allow it to boil, stirring constantly, until it is light golden brown. About 4 minutes. Stir in both sugars. Stir well to combine. Set aside and let cool until barely warm.

Stir the egg into the sugar and butter. Mix well. Stir in the vanilla. Add the pumpkin puree. Slowly add in the flour mixture, stir just until combined. Add the chocolate chips and walnuts and stir to incorporate.

Pour the batter into the pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and cut into bars. Makes 16 small bars.

Recipe adapted from Butterscotch Brownies or Blondies from Joy of Cooking

Pumpkin Blondies | Fake Food Free
 
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Comments

  1. says

    I, too, have graduated from a pumpkin liker to a lover. I have the same wish you do though that some baked goods using pumpkin could stand to be a little chewier and not so wet, if you will. These look delish though!

  2. says

    looks like you’ve been doing a lot of autumn cooking lately lori!! i too can not get enough of pumpkins myself (altho im not as creative, i generally just steam/bake it and thats it! very lazy haha).
    i think ‘blondies’ must be an american thing? we dont have it here in australia but i do hear about it often…somehow i had the impression that its not healthy but looking at your recipe it seems quite wholesome and delicious!

  3. says

    Hey!
    Just wanted to let you know that over at createlive, we’re just finishing up a pumpkin recipe series called “The 12 Days of Pumpkins.” For the next few days, we’ll be hosting a link-up, featuring any recipes involving pumpkin, and will be choosing a good number of these recipes to have their own page (which can include your blog name and URL!) in a pumpkin cookbook! Just thought you might be interested in the additional press or being included in a cookbook – and this is a really great recipe! Find the link up here!
    Have a great one :)

    -Carly

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