What happens when our favorite dietitian-nutritionist, Tracy Lockwood Beckerman, combines trendy pumpkins, wholesome oats, and brownies? Only the most delicious (and healthy) dessert ever: pumpkin spice blondies! Pumpkins—and yes, even the pumpkin puree—are packed with inflammation-squashing vitamins A, C, and E. Pumpkins even contain an antioxidant compound (known as beta-carotene) that helps protect your vision. Plus, the oat flour in this recipe makes this dish gluten-free and contains fiber and energizing B-vitamins. You won’t even believe how gooey and scrumptious these little bites are until you have one, or three!
Pumpkin Spice Blondies
Serving Size: 16 squares Total Time: 45 minutes
Gluten-free, Dairy-free, Vegetarian
+ ½ cup sunflower seed butter
+ ½ cup canned pumpkin puree
+ ½ cup maple syrup
+ 1 egg
+ 2 teaspoons vanilla extract
+ 2 tablespoons sunflower seed oil
+ 1 cup oat flour
+ ½ teaspoon baking powder
+ ¼ teaspoon Kosher salt
+ ½ cup mini dark chocolate chips or dairy-free chocolate chips
1. Preheat the oven to 350°F. Line an 8 x 8-inch pan with parchment paper and set aside.
2. In a large bowl, combine the sunflower seed butter, pumpkin, maple syrup, egg, vanilla, and sunflower oil. Use a whisk or a hand mixer to blend the ingredients until completely smooth.
3. Mix the oat flour, baking powder, and salt together in a small bowl. Add the dry ingredients to the wet ingredients, and stir to combine. Pour the chocolate chips into the bowl and toss to distribute evenly.
4. Pour the mixture into the prepared pan, using a spatula to smooth the top. Bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. Cool to room temperature before cutting into pieces.
Thirsty? Pair this dessert with strawberry + rose Flow!