I hope you have some leftover pumpkin from Thanksgiving to make these glorious pumpkin bars! If not, I suggest you go out and buy a can, because you need these in your life!
I made these as a healthy addition to my dessert spread this holiday – they are gluten free, healthy, and come together in less than 1o minutes. And they are absolutely delicious! I like them more than any other pumpkin dessert I’ve made in recent memory, and definitely more than regular pumpkin blondies make with butter and flour! These are soft and so flavorful. I’ve made them three times already, and I need to go to the market tomorrow for pumpkin so I can make more.
Healthy Pumpkin Butterscotch Blondies (gluten-free)
1/2 cup canned pure pumpkin puree
1/3 cup maple syrup (molasses or honey also work)
1 tsp vanilla extract
2 Tbsp brown sugar
1 cup almond meal/blanched almond flour (I used the blanched, ground, almond flour from Oh! Nuts, which worked perfectly in this)
pinch of salt
½ teaspoon baking soda
¼ tsp cinnamon
1 tsp pumpkin spice
1/2 cup butterscotch chips (optional; I recommend Nestle brand as the chips will melt into the bars and really enhance the flavor)
Preheat oven to 350 degrees and grease and prepare an 8×8 baking dish. Sift together all the dry ingredients (almond meal, baking soda, salt, cinnamon, pumpkin spice). Whisk together the pumpkin, maple syrup, vanilla extract, eggs, and sugar. Whisk in the dry ingredients until combined, then stir in the butterscotch chips if using. Pour batter into your baking dish and bake for 25 – 30 minutes.
Enjoy! For regular blondies, check out my old favorite Super Easy Butterscotch Blondies.
Almond flour was sent to me by Oh! Nuts. All opinions expressed are my own.