Whole-Grain Pumpkin-Pecan Blondies are kid-friendly, simple to make, and ready to be your go-to dessert this fall.
- 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.
Serving size: 1 blondie Calories: 142 Fat: 7 gm Saturated fat: 3 gm Carbohydrates: 20 gm Sugar: 14 gm Sodium: 75 mg Fiber: 2 gm Protein: 3 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.