Pumpkin Pie Blondies

katefox3141

Oh my gourd am I ever happy its pumpkin season again. After a lovely 2-week trip to Amsterdam and Norway, I am back home and baking gluten free goodies like crazy. These pumpkin pie blondies are satisfying my major basic white girl need to bust into fall by pumpkining all the things. And at only 113 calories a blondie, you can have like four of them and they’re still healthier than a pumpkin spice latte! Fall miracles. These are super moist, soft, and taste exactly like a slice of pumpkin pie, just with way more texture. Full disclosure: I hate pumpkin pie with a passion that consumes my soul; the flavors are all there–it tastes so great, but the texture is a shapeless mush that is absolutely disgusting and revolting on my tongue. Turning the pie into blondies gives a solid texture and not a gelatinous, well, ooze.

Did I mention these are topped with a pumpkin cheesecake cashew butter glaze? Because they’re topped with a pumpkin cheesecake cashew butter glaze.

Recipe and Instructions

Pumpkin Pie Blondies

  • Servings: 9
  • Difficulty: Beginner
  • Print

Moist blondies meet with pumpkin cheesecake cashew butter

You could definitely replace the cashew butter with peanut butter or almond butter depending on allergies and flavor preferences. Use a 1:1 replacement. You can also use regular flour if not gluten free or regular sugar. This will impact the macros, though.

Ingredients

FOR THE BLONDIE BASE
*45 grams (1/2 c) Quest vanilla milkshake protein powder
*50 g (1/3 c) King Arthur gluten free flour
*48 g (1/4 cup) Lakanto granular monkfruit
*1/2 tsp baking powder
*1 tsp pumpkin pie spice
*1/2 tsp vanilla extract
*1/3 c Fairlife fat free or skim milk
*225 g (1 c) fat free Greek yogurt
*28 g (2 TBS) American Dream Pumpkin Cheesecake Cashew Butter

FOR THE GLAZE
*56 g (4 TBS) American Dream Pumpkin Cheesecake Cashew Butter
*60 ML (4 TBS) sugar free syrup

Directions

  1. Preheat oven to 350 and grease an 8×8 pan with cooking spray
  2. Mix all dry ingredients (protein powder, flour, monkfruit, pumpkin spice, and baking powder) well in a large bowl
  3. In a medium bowl, whisk the yogurt, extract, cashew butter, and milk until smooth
  4. Dump liquids into large bowl with dry ingredients, mixing just until everything comes together. If the batter seems too thick, add 1-2 TBS of water or milk to thin out
  5. Pour batter into prepared pan
  6. Bake at 350 for 20-25 minutes (a toothpick should come out clean)
  7. Let cool in the pan on a cooling rack until room temp, then make glaze
  8. Mix the remaining cashew butter with syrup until smooth. Place in a piping bag or plastic bag and snip the tip
  9. Drizzle glaze on top of cooled blondies, then slice and serve
  10. Keep leftovers in the fridge!

Nutrition

Macros
9 servings
113 cal/11 c/3.5 f/9.3 p per slice
Do you eat it for breakfast, dessert, or a snack? Yes.

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Published by katefox3141

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