Just when you thought you had seen the last pumpkin recipe until next fall, here we are again with yet another pumpkin baked good! This one has just been “Christmas-a-fied”.
After making so many pumpkin recipes back in the fall, we took a bit of a pumpkin break, as well. And by break we mean instead of going through two cans each week, we were eating a little under one. 🙂
Maybe that’s why our palms are so much more… “sunkissed” looking than our friends and family?
Pumpkin Blondies! Infused with cinnamon and nutmeg and bursting with dried cranberries and white chocolate chips – it’s like Christmas in the form of a tasty treat. A healthy tasty treat, I might add.
As usual, these are made with whole-wheat flour, no butter and no refined sugar. And you know what? They are dense, chewy, delicately spiced and delicious! Really, the only un-healthy thing about these blondies are the white chocolate chips, but it is the holidays, right? 😉
We think it’s safe to say that pumpkin has no season- and these little bars are proof!
Prep time: 15min
Bake time: 20-30min
Makes: 10 bars
1 c. whole wheat flour
1/2 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 c. pumpkin
1/2 c. date paste
1/4 c. apple sauce
1 tbsp coconut oil
1 tsp vanilla
1/4 tsp butter extract (optional)
1/2 c. white chocolate chips
3/4 c. dried cranberries
Pre-heat oven to 350 F.
Combine wet and dry ingredients in two separate bowls. Add wet to dry and then stir in the white chocolate chips and the dried cranberries. Once well combined, pour batter into a greased 9X9 inch baking pan.
Bake for 20-30 min, until they are browned on the top and are firm to the touch.
Do you still enjoy having pumpkin this time of year?