Fudgy Pumpkin Chocolate Chip Blondies
These
pumpkin blondes are a dream! They are soft, sweet, packed with chocolate and
hot spices. Family approved, perfect for cooking in the fall or any time of the
year. These addictive pumpkin blondies are paleo, dairy free and gluten free.
Ingredients
- 2 large eggs
- 1 teaspoon cinnamon
- ⅔ cup pure canned pumpkin
- 1¼ cups almond flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- a pinch of nutmeg
- 1 teaspoon baking powder
- ⅓ cup butter or butter alternative, softened (we used Earth Balance soy-Free sticks)
- ¾ cup light brown sugar, packed
- 1 cup semi-sweet chocolate chips or dairy-free chocolate chips
Instructions
First, preheat
the oven to 350 ° F.
Then, prepare
an 8-inch square pan: cover the parchment paper, letting it slightly protrude
from the opposite ends.
Combine
butter and sugar in a mixing bowl with an electric mixer until they are well
combined and creamy.
Add the
eggs, pumpkin and vanilla, mix well.
Whisk the
almond flour, baking powder, cinnamon, salt and nutmeg in a small bowl.
Add the
flour mixture to the wet ingredients until it is just combined.
Add the
chocolate chips.
Spread the
dough evenly in the prepared pan. Garnish with a few extra pieces for
decoration if desired.
Bake 30
minutes, until a toothpick inserted in the center comes out clean (or with just
chocolate on it!). Tip: if the top is finished and you want to cook it for a
few more minutes, cover with aluminum foil.
Let cool in
the pan for 45 minutes. Lift all the parchment paper and transfer it to a
cutting board. Cut into 16 squares.
Happy
Cooking Time.
