Pumpkin! I went looking for this recipe as I had a little bit of canned pumpkin left and wanted to put it to good use. I wanted something pumpkin-y, but not over the top. Nothing that left you feeling “Man, I just had some pumpkin pie”. But something that left you feeling “Man, I just had something delicious.”
That’s what this recipe is. It’s a Blondie cookie bar (why are they called blondies anyway?!), but made with pumpkin. And I threw on some chocolate chips cause You Only Live Once, right? Right.
These would be great with coffee – IF I was a coffee drinker, but alas, I am not. Instead, my boys scarfed them down with a glass of Almond Milk. So, I guess you could say that they are officially “Kid Tested, Mother Approved!”
- 1/2 cup sugar
- 2 eggs
- 1/2 cup melted butter (or coconut oil)
- 1 cup pumpkin puree (about 1/2 of a 15 ounce can)
- 1 1/4 tsp ground cinnamon
- 1/3 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 tsp of baking powder
- 1/3 cup chocolate chips
Preheat your oven to 375
Start by mixing your eggs, melted butter (or coconut oil) and sugar. Mix thoroughly.
Add your pumpkin puree and all your spices, then mix.
Add your flour, salt and baking powder. Mix well.
Once the mix is ready, move it to a greased 8x8 baking dish pan. Sprinkle chocolate chips on top.
Bake for 35 to 40 minutes.
Let completely cool down before you cut. Enjoy!
Preheat your oven to 375 Start by mixing your flax eggs, melted coconut oil and sugar. Mix thoroughly. Add your pumpkin puree and all your spices, then mix. Now add your flour, salt and baking powder. Start mixing very slowly so you don’t make a mess. Once the mix is ready, move it to an 8x8 brownie pan (That you have previously covered with parchment paper). Bake for 35 to 40 minutes. Let completely cool down before you cut. Cut, serve and enjoy.