Pumpkin Almond Butter Blondies

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Pumpkin Almond Butter Blondies
Prep Time 5 minutes
Cook Time 30 minutes
Servings
bars
Ingredients
  • 1 cup creamy almond butter
  • 1 cup pumpkin puree
  • 1/2 cup stevia in the raw see recipe notes
  • 1 egg
  • 1/2 tablespoon Pumpkin pie spice
  • 1/2 teaspoon pink Himylayan salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup dairy free chocolate chips (more for topping if desired)
Prep Time 5 minutes
Cook Time 30 minutes
Servings
bars
Ingredients
  • 1 cup creamy almond butter
  • 1 cup pumpkin puree
  • 1/2 cup stevia in the raw see recipe notes
  • 1 egg
  • 1/2 tablespoon Pumpkin pie spice
  • 1/2 teaspoon pink Himylayan salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup dairy free chocolate chips (more for topping if desired)
Instructions
  1. Preheat oven to 375 degrees. Prepare an 8" baking dish with parchment paper; set aside.
  2. In a large mixing bowl, combine almond butter, pumpkin, stevia, egg, pumpkin pie spice, salt, vanilla, and baking soda, using a hand mixer. Fold in chocolate chips. Transfer the batter into the prepared baking dish. Press down and spread evenly. Top with additional chocolate chips if desired.
  3. Place in the oven and bake for 25-35 minutes. The blondies should be golden brown and the center should be set. Remove from oven and let cool for 10-15 minutes before serving.
Recipe Notes

Sugar substitutes should be equivalent to 1/2 cup of sugar.  Equivalents may vary by sweetener brand.

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About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

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