One-Bowl Pumpkin Pie Blondies are the perfect dessert recipe for fall. And the best part is? They are refined sugar-free and one-bowl. My Pumpkin Pie Blondies are made with fresh pumpkin puree, chocolate chips, coconut sugar, flour, and a few other key ingredients. This dessert is literally if a cake and cookie had a baby, they would make a blondie. The perfect Autumn dessert!
ONE-BOWL PUMPKIN PIE BLONDIES
‘Tis the season for pumpkin season! This season is the best season for so many reasons! See what I did there? If you follow me on Instagram then you know that I LOVE fall! It’s literally the best time of the year. I’m an October baby and a Libra to a T and I adore fall! I also love pumpkin recipes. From sweet to savory, pumpkin is where it’s at.
One-bowl pumpkin pie blondies are the dessert for all of your fall activities. From picking pumpkins at the pumpkin patch to going on leaves hunting trips, to spending some time in the great outdoors, these pumpkin pie blondies will be the dessert that gives you all the fall feels.
I’ve been spending the better part of September cleaning and renovating our 1920’s farmhouse and easy meals and desserts are where it’s at while in a renovation.
All you need for these delicious pumpkin pie blondies is one-bowl and a few ingredients. I always say that the fewer ingredients in a recipe, the better.
I would not say these are healthy dessert exactly, but I will say these are a healthier dessert. I opted for coconut sugar in lieu of white sugar so these are a healthier alternative to traditional blondies.
PUMPKIN PUREE IN EVERYTHING
I’m known to add pumpkin puree to everything in the fall months. I add pumpkin to my bulletproof coffee every morning, smoothies, baked goods, pasta, stews, soups, you name it. I even add a scoop of pumpkin to my dog’s food. Pumpkin is so healthy for you and is loaded with essential vitamins like zine and potassium. Pumpkin also helps move things along if you know what I mean. Pumpkin is a wonderful digestive aid and helps clear skin.
HOW DO WE MAKE THESE DELICIOUS PUMPKIN PIE BLONDIES
This recipe is basically if a cookie and cake had a baby and then added pumpkin. They are so good and super easy to make. The other bonus is? They don’t have any refined sugar. I made my version with coconut sugar and I have to say, I could not tell the difference between mine and regular sugar blondies.
Oh, and did I mention you can make my Pumpkin Pie Blondies in one bowl? Yup, you read that right. One bowl! These one-bowl pumpkin pie blondies will store well in a glass, airtight container for up to a week. I added extra chocolate into my pumpkin pie blondies, because seriously, what’s a blondie without chocolate? Need I say more?
I hope you guys enjoy this recipe and I hope you enjoy everything that Autumn has to offer because it truly is the best time of the year!
Pumpkin Pie Blondies
Yield: 8Genevieve Jerome : Genevieve Jerome | Fitty FoodliciousPREP TIME: : 10 MINCOOK TIME: : 45 MINTOTAL TIME: : 55 MINNeed a fun fall recipe? I’ve got you covered with my easy Pumpkin Pie Blondies. And the best part is? They are refined sugar-free. My Pumpkin Pie Blondies are made with fresh pumpkin puree, chocolate chips, coconut sugar, flour, and a few other key ingredients. This dessert is literally if a cake and cookie had a baby, they would make a blondie. The perfect Autumn dessert!
- 1-stick Kerry Gold Butter, melted
- 2-cups coconut sugar
- 2-large eggs
- 1-tablespoon vanilla extract
- 1-cup organic pumpkin puree
- 1-tablespoon pumpkin spice
- 1-tablespoon cinnamon
- 1-teaspoon baking powder
- 2-cups flour
- 1-bag chocolate chips or sugar-free chocolate chips
- Preheat oven to 350-degrees.
- Add the melted butter, coconut sugar, and eggs to a bowl. Whisk until combined.
- Next add the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and gently whisk again until combined.
- Add the flour and baking powder to the same bowl and mix until combined.
- Gently fold in the chocolate chips and combine.
- Store the pumpkin pie blondies batter in the fridge for 5-minutes before baking. This will help the batter cook evenly.
- While the batter is firming up in the fridge, prep the baking pan. Line a 9-by-13 baking pan in parchment paper. Grease the parchment paper with butter. You can use clips to hold the parchment paper in place. Remove the clips before baking.
- Spread the batter evenly into the baking pan. You can top the batter with more additional chocolate chips before baking.
- Bake at 350-degrees for 45-minutes or until the blondies come out golden brown. Let the Pumpkin Pie Blondies cool on the baking rack in the pan for 10-minutes. Once cooled, lift up the parchment paper from the baking pan and let the blondies cool for an additional 5-minutes on the baking rack. Use a sharp knife to slice the blondies.
- The Pumpkin Pie Blondies will keep in a glass, airtight container in the fridge for up to a week.
Sat. Fat (grams)9.63