I made these on a whim the other day because I was craving the pumpkin mix from Simple Mills, but I didn’t have it on hand…if you have ever tried that- you’ll love these! They are really light, not a dense blondie, fluffy and filled with dark chocolate chips and walnuts for some crunch. I think they make the perfect healthy treat or afternoon snack; but the ingredients are so good that you can eat them for breakfast with your morning coffee. I don’t know why but I almost prefer these verses a regular chocolate chip blondie, they are a little less sweet and not as dense; which I prefer!

This year so far, I already have so many pumpkin recipes on my blog; Pumpkin Turkey Chili, Pumpkin Oat Cookies, Pumpkin Spice Oat Bars, and a few more things that I am going to share a bit later in the season. Ironically last year, I didn’t make one thing with pumpkin; I wasn’t a huge fan until this year…I think it is pretty easy to add pumpkin in to almost everything without it being so overpowering; plus it is really good for you! Also, the pumpkin and pumpkin spice makes your kitchen smell amaaaazing.

For this recipe you need one bowl and about 20 minutes of your time! You only need 1/2 cup of the canned pumpkin puree, but you can save the leftovers and use them for the recipes above, add into your morning oats, smoothies, or even coffee to make your own pumpkin spice latte! I also used almond flour for this recipe, but I have not tried any others. I think your safest bet would be to use whole wheat flour if you need a replacement! The pumpkin blondies will last about a week in the fridge, but you can always freeze them to last longer. To warm them up (if you want to) just place them in the under at 400 degrees until the chocolate begins to melt!

I like these bars on their own or they would be really delicious in some ice cream or with a little nut butter drizzled on top- or even dairy free cream cheese! I love that combo…

Enjoy!

Dessert/Snack
Yields: about 12 bars
Prep time: 5 minutes
Bake time:15-20 minutes
Total time: less than 30 minutes

Ingredients:

1/2 cup canned pumpkin purée
1/4 cup melted/cooled coconut oil (or dairy free butter!)
1 tbsp. vanilla
2 eggs
1.5 cups almond flour (or whole wheat)
1/4 cup coconut sugar (can sub any sugar you have on hand, add more if you like things a bit sweeter (1/2 c)
1 tsp. of cinnamon (or as much as you like)
1 tbsp. pumpkin spice*
dash of sea salt
1/4 cup chopped walnuts (optional)
1/4 cup dairy free chocolate chips + more to spread on top.

*If you do not have a pre-mixed pumpkin spice, make a blend of ginger, cinnamon, nutmeg.

Directions:

1. Preheat oven to 400 degrees. Line an 8x8 pan with parchment paper. Set aside.

2. In a large bowl, mix all of the wet ingredients (including the egg) with a spoon/spatula.

3. Add the DRY ingredients and mix until well incorporated.

4. Fold in the chopped nuts and the chocolate chips.

5. Pour into prepared pan and spread evenly. Top with more chocolate chips.

6. Bake in the oven at 400 degrees for about 15- 20 minutes. Check after 15 minutes. If you stick a knife in the middle and it comes out clean, they are done!

7. Store in an airtight container for up to a week in the fridge or freeze for longer!