Whole-Grain Pumpkin-Pecan Blondies are kid-friendly, simple to make, and ready to be your go-to dessert this fall.The onset of fall is worth celebrating, so why not make a batch of pumpkin blondies studded with heart-healthy pecans and dripping with chocolate? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.
And despite the fact that pumpkin is all the rage this time of year, I can certainly support its superfood personality and think it’s well-deserving of its claim to fame.
If you choose to roast your own pumpkin, ALL the power to you. I try to do this at least once or twice during the fall months when I’m cooking or baking with pumpkin puree often. The flavor is MILES ahead of the canned stuff (though a can of Libby’s still comes in clutch otherwise).In this recipe, we mix pumpkin spice with maple and chocolate for a flavor that is decidedly fall and perfect for seasonal entertaining. The fact that they’re not overly sweet makes them a great choice for breakfast, a mid-afternoon snack, or dessert, of course.
Make sure your eggs and coconut oil are at room temperature for this recipe: Cold eggs can make the oil seize, making the batter uneven. The batter should be lick-the-bowl good before baking, and the texture superiorly moist afterwards. These blondies are perfectly crisp on the outside and melt-in-your-mouth good on the inside. They’re a great way to slip in an extra serving of heart-healthy whole grains and fiber, especially because the blind taster would never know they had whole grains baked into their DNA.
The chocolate-maple drizzle is not totally necessary, but I personally think chocolate just makes everything better. Always.Everyone needs a solid pumpkin dessert recipe in the fall. This one is yours.
- Cooking spray
- 2 eggs, lightly beaten
- 1 cup canned pumpkin (or fresh pumpkin puree)
- ¾ cup coconut sugar
- ¼ cup liquid coconut oil
- 1 tsp. vanilla extract
- 1 cup white whole-wheat flour (or whole-wheat pastry flour)
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- ½ tsp. kosher salt
- ½ cup roughly chopped pecans
- **Chocolate-Maple Drizzle (optional)**
- 1 Tbsp. unsweetened cocoa powder
- 2 Tbsp. pure maple syrup
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper coated with cooking spray. Set aside.
- Combine eggs, pumpkin puree, sugar, oil, and vanilla in a large bowl; stir with a whisk.
- In a separate bowl, combine flour, pumpkin pie spice, baking powder, and salt. Stir with a whisk. Add flour mixture to pumpkin mixture; stir to combine. Fold in pecans.
- Pour mixture into prepared pan. Bake at 350°F for 22 to 25 minutes or until a toothpick inserted in the center comes out mostly clean. Cool in pan on a wire rack. Cut into 16 pieces.
- Combine cocoa powder and maple syrup in a small bowl; stir with a whisk. Drizzle evenly over blondies.