Pumpkin Spice Flourless Blondies
Move over pumpkin pie! A new fall dessert is in town and I think it takes the cake! I feel like I could open a bakery with this simple blueprint I’ve been using to make flourless brownies. It’s pretty basic—nut butter, dates, fruit or veggie of choice, spices, eggs and VIOLA!
This pumpkin spice blondie is a new favorite for our household. We roasted up a giant North Georgia Candy Roaster squash (any winter squash variety will work!) mixed up our nut butter, dates, spices and the roasted squash, ate a bunch of the batter (obviously!) and then baked up our brownies. These turned out so gosh darn good and I cannot wait to make these for our Thanksgiving dessert.
My girls loved these brownies so much, we whipped up some homemade maple syrup whipped cream and enjoyed these brownies after a cold day at the farm.
I hope you and your family loves these healthy, tasty and simple brownies as much as we do!
Pumpkin Spice Flourless Blondies
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 16 BROWNIES
1 cup Medjool dates (about 9-10 large dates)
3/4 cup roasted pumpkin puree (from any variety of winter squash)
1 cup unsalted cashew butter (or macadamia nut butter or almond butter)
1 Tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon unrefined salt
1 teaspoon baking soda
1 egg, whisked
Preparation
Preheat the oven to 350F and grease an 8X8 baking dish with coconut oil or ghee.
Soak the dates in a bowl of boiling water for 5 minutes to really soften them up. Add the soaked dates to the food processor along with 1/2 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed)
Add the remainder of the ingredients and process until smooth.
Spoon the mixture into the prepared pan.
Bake in the oven for 40-45 minutes or until a toothpick comes out almost clean. If the brownies start to get too browned on the top put parchment paper or tin foil over the top of the pan.
Allow brownies to completely cool before slicing and enjoying
Notes- Store brownies at room temperature for 1 day or keep in the fridge for 5 days.
