Pumpkin Spice Blondie Recipe

Pumpkin season is the absolute best because it means you can bake with all the spices. But, pumpkin is also a great source of fiber, Vitamin A and C! I promise your toddler/kids/family/friends will love these blondies because they are so soft and delicious!

Makes a 9x9 square

Ingredients

½ cup pumpkin puree

¾ cup unsalted butter or plant butter (slightly melted)

1 cup of brown sugar

¼ cup of granulated sugar

2 large eggs

2 tsp of pure vanilla extract

2 ¼ cup all purpose flour

¼ tsp salt

2 tsp of pumpkin spice mix (nutmeg, cloves, cardamom, allspice and cinnamon mix)

1 tsp cinnamon

½ cup semi sweet chocolate chips (optional if making for baby/toddler)

Directions

1. Line a 9x9 baking tray with parchment paper (with the paper lining 2 edges). Preheat the oven to 350°F. 

2. In a medium or large bowl, mix together pumpkin puree, butter, brown sugar and granulated sugar. Then mix in 2 eggs and vanilla extract.

3. Add the dry ingredients in to the batter (flour, salt, pumpkin spice mix, cinnamon) and stir until combined.

4. Add in the chocolate chips and gently mix.

5. Spread the mixture into the prepared tray and gently spread until it’s even. *option to sprinkle a few chocolate chips on top

6. Bake for 24 – 26 minutes, until a toothpick comes out clean. 

7. Allow to cool before cutting and serving.

   
   

Store at room temperature for up to 3 days and in the fridge for 5 days. 

Also good with a dollop of whipped cream or cream cheese frosting!