Indulge in the flavours of fall with these Healthy Pumpkin Blondies with dark chocolate and pecans, perfect for the pumpkin spice season. This one-bowl recipe is gluten-free, egg-free, and refined sugar-free, with a vegan option!
Pumpkin Spice Season has arrived, and I’m so excited to bring you a treat that perfectly captures its essence: Dark Chocolate Pecan Pumpkin Blondies. These delectable squares are not only an ode to autumn but also a celebration of health-conscious indulgence. Made with oat flour and loaded with cosy pumpkin spice, these blondies are a testament to the joys of baking with real, nourishing ingredients.
Their preparation is as effortless as it is delightful, requiring just one bowl for a seamless experience. And guess what? They’re not only gluten-free, egg-free, refined sugar-free but can also be tailored to suit a vegan lifestyle. The ultimate treat for all!
Ingredients You’ll Need
- Oat Flour: the cornerstone of these blondies, is a nutritional powerhouse. Rich in fibre, it aids digestion and helps keep you feeling full. It’s also packed with vitamins and minerals, including B vitamins and iron, supporting energy levels and overall well-being. With its lower glycemic index, oat flour helps maintain steady blood sugar levels, making it an excellent choice for a balanced treat.
- Pumpkin Puree: brings more than just delightful flavor to these blondies. It’s a nutritional superstar, teeming with beta-carotene, which converts to vitamin A in the body, supporting healthy vision and immune function. The fibre content aids in digestion, while the potassium content contributes to heart health and helps regulate blood pressure. You can buy pumpkin puree online or at health foods stores, or you can make your own pumpkin puree from scratch.
- Greek Yoghurt: not only lends creaminess but also offers a generous dose of protein and probiotics. Protein promotes muscle health and keeps you feeling satisfied, while probiotics support gut health and enhance nutrient absorption.
- Coconut Sugar: Coconut sugar, a natural sweetener, is a healthier alternative to refined sugar. It has a lower glycemic index, causing slower spikes in blood sugar levels. Additionally, it retains some minerals like iron, zinc, and antioxidants present in the coconut sap, making it a comparatively more nutrient-dense option.
- Dark Chocolate: Dark chocolate is not just a treat for the taste buds; it’s also beneficial for your health. Packed with antioxidants, dark chocolate helps fight oxidative stress and inflammation in the body. It’s also known to improve mood and cognitive function due to its content of compounds like theobromine and phenylethylamine. To keep these pumpkin blondies refined sugar-free, make sure to use a chocolate that is refined sugar-free like this one.
- Pecan Nuts: Pecan nuts are a source of heart-healthy monounsaturated fats that promote cardiovascular well-being. They’re rich in antioxidants, particularly vitamin E, which supports skin health and immune function.
- Spices: You can use a Pumpkin Pie Spice mix, but I just use a combination of cinnamon, nutmeg and all-spice to complement those fall flavours!
ingredient substitutions
Oat Flour: Don’t have oat flour? No worries. Swap it with whole wheat or all-purpose flour.
Pumpkin Puree: You can use mashed sweet potato or butternut squash. They bring a creaminess and natural sweetness, enhancing fall flavours.
Greek Yoghurt: For dairy-free, try coconut or soy yoghurt.
Coconut Sugar: Brown sugar or maple syrup works well. Brown sugar offers a caramel-like flavour, maple syrup adds distinct sweetness.
Pecan Nuts: Substitute pecans with walnuts, almonds, or hazelnuts. They provide crunch and unique flavour, letting you customize to your taste.
How to make healthy pumpkin blondies
Now, let’s walk through the steps that transform these simple ingredients into a stunning cake that will leave you craving for more. I’ve also got a video below showing you how to make this beauty.
Step 1: Preheat your oven to 180°C (350°F / 160°C fan) and line a loaf tin with parchment paper, leaving some overhang for easy removal.
Step 2: In a mixing bowl, combine the oat flour, baking soda, salt, and the trio of warm spices – cinnamon, nutmeg, and all-spice. Whisk together until evenly distributed.
Step 3: Add the pumpkin puree, Greek yoghurt, coconut sugar, and vanilla to the dry mixture. Using a spatula or wooden spoon, gently fold the wet and dry ingredients until just combined. Be mindful not to overmix; a few lumps are okay.
Step 4: Roughly chop the dark chocolate into chunks if needed and coarsely chop the pecan nuts. Gently fold these into the batter, ensuring even distribution.
Step 5: Transfer the batter into the prepared loaf tin, using a spatula to smooth the top. For an extra touch of chocolatey goodness, you can scatter a few extra chocolate chunks on the surface.
Step 6: Place the tin into the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs clinging to it. The blondies should be golden and fragrant.
Step 7: Once baked to perfection, carefully remove the tin from the oven and let the blondies cool in the tin for about 10 minutes. Then, using the parchment paper overhang, gently lift the blondies out and place them on a wire rack to cool completely.
Step 8: Once cooled, slice the blondies into 8 equally-sized squares. Serve and enjoy the delightful flavours of the season.
Extra Tips:
- To enhance the flavour profile, consider adding a pinch of ginger or cloves along with the other spices for an even more robust autumnal taste.
- For an indulgent treat, serve the blondies slightly warm with a dollop of Greek yoghurt or a drizzle of honey.
This recipe captures the essence of autumn with every bite, combining health-conscious ingredients with irresistible flavours.
Storage Instructions:
Refrigeration: Leave the cake to cool completely before placing it in an airtight container. Keep in the fridge for up to 5 days. You can enjoy it cold or heat it in the microwave if you like.
Freezing: For longer-term storage, consider freezing the cake. Wrap individual slices tightly in plastic wrap or aluminium foil, then place them in a resealable freezer-safe bag. The cake can be stored in the freezer for up to 2-3 months.
Thawing: When you’re ready to enjoy your stored cake slices, simply remove them from the refrigerator or freezer. If frozen, let them thaw in the refrigerator or at room temperature. You can even give them a quick warm-up in the microwave if desired.
more easy and healthy dessert recipes
- Sweet Potato Brownies with Buckwheat Flour
- Easy and Healthy No-Bake Carrot Cake Bars Recipe
- Easy and Healthy Plum and Honey Breakfast Cake
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Easy and Healthy Pumpkin Blondies (made with oat flour!)
Equipment
- 2lb Loaf Tin or a small baking tin roughly 20cm x 10cm
Ingredients
- 120 g Oat Flour 1 cup
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1.5 tsp Pumpkin Pie Spice Mix or 1 tsp cinnamon; 1/4 tsp Ground Nutmeg; 1/4 tsp All-Spice
- 225 g Pumpkin Puree 1 cup
- 125 g Greek Yoghurt 1/2 cup
- 85 g Coconut Sugar 3/4 cup
- 1 tsp Vanilla Extract
- 60 g Dark Chocolate 1/3 cup
- 40 g Pecan Nuts 1/3 cup
Instructions
- Preheat your oven to 350°F (180°C / 160°C fan) and line a loaf tin with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, whisk together oat flour, baking soda, salt, cinnamon, nutmeg, and all-spice until well combined.
- Add pumpkin puree, Greek yoghurt, coconut sugar, and vanilla to the dry mixture. Gently fold until just combined; do not overmix.
- Coarsely chop dark chocolate into chunks and pecan nuts. Fold them into the batter.
- Transfer the batter into the prepared loaf tin, smoothing the top with a spatula. Optionally, scatter extra chocolate chunks on the surface.
- Place the tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
- Once baked, let the blondies cool in the tin for about 10 minutes. Use the parchment overhang to lift them out and place on a wire rack to cool completely.
- Once cooled, slice into 8 squares and savour the flavours of the season.
Video
Notes
- Whilst I do provide the US cup measurements for the recipe, I always recommend using a kitchen weighing scale and using the weighted measurements instead. This will result in a more accurate process and your cake will come out perfectly.
- Enhance flavours with a pinch of ginger or cloves.
- Reserve some pecans and chocolate for a topping.
- Serve warm with Greek yoghurt or honey.
- Store airtight at room temp or refrigerate.
- Freeze individually wrapped squares for later enjoyment.
- Read the blog post before making these Pumpkin Blondies for extra tips, ingredient substitutions and storage instructions.
- These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
these turned out great, husband ate half the pan 🙂 i used half applesauce and half pumpkin
Ahhh yay! I’m so glad you enjoyed them, and I hope you ate the other half of the pan??