"Tender and delicious pumpkin blondies topped with a sweet cinnamon streusel made gluten-free and dairy-free. These pumpkin blondies make the perfect fall treat for all pumpkin lovers."
Pumpkin Blondie
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Prep time 10mins
Cook time 30mins
Serves or Makes: 9
Recipe Card
for the blondies
ingredients
- 1/2 cup almond flour
- 1/2 cup gluten free baking flour
- 1/2 coconut sugar
- 1/4 pumpkin puree
- 2 tablespoons coconut oil
- 1 large egg
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
Method
Step 1
Preheat oven to 350 F and prepare a 6x6 inch pan with parchment paper. Leave an overhang for easy removal.
Step 2
In a large mixing bowl, stir together the flours, coconut sugar, granulated Swerve, spices, baking powder and baking soda until combined. Add in the egg, pumpkin puree and melted coconut oil and mix until well combined. The mixture will be very thick. Use a rubber spatula to transfer the batter to the baking pan. Bake for 15 minutes.
for the topping
ingredients
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon coconut oil
- 2 tablespoons coconut butter
for the topping
Step 1
Meanwhile, stir together the coconut sugar, cinnamon and coconut oil topping. Mixture should resemble sand. Remove pan from the oven and sprinkle the mixture over the top. Return to bake for another 10-15 minutes. When done, center should still be soft but a toothpick will come out clean.
Step 2
Let cool and cut into 9 squares. Drizzle with coconut butter if desired.