I felt like last year I was SO behind on the pumpkin train. By the time I was ready to make pumpkiny things, it was Thanskgiving and I had like one day to make them all happen. Needless to say, I missed the boat. Ok, two transportation references in one paragraph? My mom brain is filled with trucks and diggers and planes and trains.
It’s pretty funny because whenever I pass a construction site, even when I’m not with my kids, I get all excited and my immediate knee jerk response is “oohhh look!!” I look around to point it out to somebody. Turns out, not too many people care unless they’re under six years old and related to me.
So, in an effort to get a seat on that pumpkin train, I’ve been hypersensitive to any feelings of fall. I started early. I’ll admit it. The early bird catches the train. Or worm, whatever. A worm metaphor didn’t seem right in a food post.
We started with some pumpkin spice waffles, some pumpkin chocolate chip cookies, and some apple crumble bars. You guys have GOT to try these fun butternut squash jack o’ lanterns for a fun Halloweeny treat too. There’s more coming, my friends. I’m just feeling it. Hard. I promise to sprinkle some non-pumpkiny things in there, but I feel like I need to make up for lost time.
So, let’s get these pumpkin blondies started!! I made these two ways. I made them without adding the pumpkin spice/cinnamon mixture and they were super delicious and my kids LOVED them. I think if you don’t love the festive autumn cinnamon spice but still want a subtle pumpkin flavor, skip the spice part. Buuuut, if you like a little cinnamon spice, then go for it.
To be honest, I kept taking bites of each kind to decide what I liked better so I could finalize the recipe for you guys. But I just couldn’t. They were each perfect and each different. So, I thought I’d leave it up to you guys. I trust you. If you like that pumpkin/cinnamon spice. Do it. If you don’t, skip it.
Let me stop yammering for a minute and get down to business. Pumpkin Spice Blondies. We coming atchu.
Fold in the chocolate chunks.
Line a square pan with parchment paper. Smooth the batter into the pan, and sprinkle additional chunks on top. Bake for 20 minutes. Allow to cool in the pan for 10 minutes, and then transfer to a cooling rack.
Top these with a scoop of vanilla ice cream (totally optional. I literally just thought of it) and ENJOY!!
- ¼ cup butter, room temperature
- ½ cup pumpkin purée
- ½ cup coconut sugar
- 1 teaspoon vanilla
- 2 eggs
- 1½ cup blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon pumpkin pie spice (optional)
- ½ teaspoon cinnamon (optional)
- ½ cup chocolate chunks
- Preheat oven to 350F.
- Use an electric mixture to cream together the butter (ghee or coconut oil works too), puréed pumpkin (sweet potato or butternut squash would also work!), coconut sugar, vanilla, and eggs.
- Add the almond flour, baking soda, baking powder, sea salt, and pumpkin spice and cinnamon if you're using them.
- Mix to combine.
- Fold in the chocolate chunks.
- Line a square pan with parchment paper.
- Smooth the batter into the pan, and sprinkle additional chunks on top.
- Bake for 20 minutes.
- Allow to cool in the pan for 10 minutes, and then transfer to a cooling rack.
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