Imagine sinking your teeth into a decadent, fudgy blondie that's not only incredibly delicious but also completely vegan and packed with seasonal pumpkin goodness. These magical Pumpkin Chocolate Chip Blondies are about to revolutionize your dessert game, offering a perfect balance of rich, nutty flavors and chocolatey indulgence that will make you forget they're a healthier alternative. Whether you're a committed vegan, a health-conscious foodie, or simply someone who loves mind-blowing treats, this recipe is your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 blondies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing the edges to hang over for easy removal.
- In a large mixing bowl, combine the pumpkin puree, almond butter, and maple syrup. Whisk thoroughly until the mixture is smooth and well-incorporated, ensuring no lumps remain.
- Sift the almond flour and baking powder together in a separate bowl to remove any clumps and ensure even distribution of the baking powder.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until a consistent batter forms. Be careful not to overmix, as this can make the blondies dense.
- Gently fold in half of the chocolate chips, reserving the remaining chips for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for at least 30 minutes. The blondies will continue to set as they cool.
- Using the parchment paper edges, lift the blondies out of the pan and slice into 12 even squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - this can lead to dense, tough blondies.
- For extra flavor, try toasting the chocolate chips briefly before adding them to enhance their richness.
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Let the blondies cool completely before cutting to help them set properly.
- For a more intense pumpkin flavor, add a pinch of cinnamon or pumpkin pie spice to the batter.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 0mg
