It’s that time of year again when the leaves start to turn yellow, orange and red, and pumpkin spice everything pops up at the grocery store. That can only mean one thing: autumn is finally here! What better way to celebrate than by baking a delicious pumpkin treat? These pumpkin pie blondies are perfect for a Fall afternoon snack. They’re sweet, moist and just a little bit spicy – yum! So why not give them a try today? Your taste buds will thank you.
Recipe
2 cups gluten free flour
1/2 cup organic coconut sugar
1/4 cup organic brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp sea salt
1 (15oz) can pumpkin puree
3-1/2 Tbsp coconut oil
1 Tbsp pure vanilla extract
How to Prepare
Preheat the oven to 375 degrees F. Lightly grease a 9-inch square baking pan.
Sift flour, coconut sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, coconut oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.
Remove from the oven and cool completely before cutting into 1-1/2-inch squares.
